Summer Milanese Veal

3 Reviews
100% would make this recipe again

Veal cutlet in bread crumbs.

A colourful version of the classic Italian dish, that can be served either warm, or cold in a sandwich.

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Preparation : 10 min Cooking : 10 min
240 calories/serving

Ingredients

7.1 oz veal cutlets, thinly sliced
1 eggs size large
2 tbsp cornmeal (polenta) 0.6 oz
4 tsp canola oil 0.7 fl.oz
1 pinch salt [optional]
ground pepper to taste [optional]
2 tomatoes, Roma type, deseeded and diced 5 oz

Before you start

If possible, choose «milk-fed veal» which is much younger and more tender than the grain-fed one.

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Tenderize the veal by flattening the cutlets using a meat pounder. Make a few shallow cuts around the outside edge to avoid curling during cooking.
  2. Prepare 2 shallow dishes: beat the egg in one, and put the cornmeal in the other. Dip one cutlet at the time in the egg, let the excess egg drip off before coating the cutlet with the cornmeal. Turn the cutlets to coat both sides, then set them aside.
  3. Heat the oil in a skillet over medium-high heat. Add the cutlets and sauté until golden, about 4 min on each side. Add salt and pepper.
  4. Meanwhile, dice the tomatoes discarding the seeds.
  5. Transfer the cutlets to the warmed plates, arrange the tomatoes on top, then serve.

Observations

The remaining beaten egg may be cooked as an omelet and served along side the cutlets.

Nutrition Facts Table

per 1 serving (160 g)

Amount

% Daily Value

Calories

240

Fat

11 g

17 %

Saturated 1.8 g
+ Trans 0.2 g

10 %

Cholesterol

150 mg

Sodium

80 mg

3 %

Carbohydrate

9 g

3 %

Fibre

2 g

7 %

Sugars

2 g

Net Carbs

7 g

Protein

24 g

Vitamin A

24 %

Vitamin C

14 %

Calcium

2 %

Iron

7 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Niacin, Selenium, Vitamin B12
Good source of  :
Folacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B2, Vitamin B6, Vitamin E, Vitamin K, Zinc
Source of  :
Iron, Magnesium, Manganese, Omega-3, Vitamin B1, Vitamin C, Vitamin D
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables ½
Meat and Alternatives 3
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

3 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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october 06, 2012 | I would make this recipe again

I am allergic to beef, so I did this both using bison cutlets and pork cutlets. I like it much better with the bison cutlets. Also, for those with an egg allergy, I just dipped it in almond milk first. Personally, I think Rice bread crumbs taste better than Polenta.. too much corn.

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