Caldaro alla Milanese

Ingredients

• 4 veal cutlets (150g each) 4 veal cutlets (150g each)
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• 2 eggs 2 eggs
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• Zest of 1 lemon Zest of 1 lemon
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for frying Olive oil for frying

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 20g, 1g
• Protein: 34g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a shallow dish, combine the breadcrumbs, lemon zest, minced garlic, and chopped parsley. Season with salt and pepper.
2. 2.
   Place the flour in a separate shallow dish and season with salt and pepper.
3. 3.
   In another dish, beat the eggs.
4. 4.
   Dip each veal cutlet into the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the cutlet in the breadcrumb mixture, pressing gently to adhere.
5. 5.
   Heat olive oil in a large skillet over medium heat. Fry the breaded veal cutlets for about 3-4 minutes on each side, or until golden brown and cooked through.
6. 6.
   Remove the cutlets from the skillet and place them on a paper towel-lined plate to drain any excess oil.
7. 7.
   Serve the Caldaro alla Milanese hot with a side of saffron risotto or your choice of accompaniments.

Treat your ingredients with care...

• Veal cutlets — For the best results, choose veal cutlets that are thinly sliced and of high quality. This will ensure tenderness and a quick cooking time.
• Breadcrumbs — You can use store-bought breadcrumbs or make your own by processing stale bread in a food processor until fine. Fresh breadcrumbs work best for a crispier coating.
• Lemon zest — Use a microplane or fine grater to zest the lemon, being careful to avoid the bitter white pith.

Tips & Tricks

• To achieve a perfectly golden crust, make sure the oil is hot enough before adding the breaded cutlets.
• For a lighter version, you can bake the breaded cutlets in the oven at 200°C (400°F) for about 15-20 minutes, flipping them halfway through.
• Serve with a squeeze of fresh lemon juice for an extra burst of flavor.
• If veal is not available, you can substitute it with chicken or pork cutlets.
• For a gluten-free version, use gluten-free breadcrumbs or crushed gluten-free crackers.

Serving advice

Serve Caldaro alla Milanese hot, straight from the skillet, to ensure the crispy coating remains intact. Pair it with a side of saffron risotto or a fresh green salad for a complete and satisfying meal.

Presentation advice

Present the Caldaro alla Milanese on a warm plate, allowing the golden cutlets to take center stage. Garnish with a sprig of fresh parsley and a lemon wedge for an elegant touch.