Scaloppina Milanese

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This seems like such a simple dish that it hardly warrants a recipe post, but at the same time its simplicity doesn't take anything away from its deliciousness, so there you go.

If you want to know how to make a tasty breaded veal cutlet in Italian style, check out the recipe for Scallopina Milanese after the jump.

Ingredients (4 servings)

Tomato sauce :

* 2 shallots
* 1 garlic clove
* 1 sprig of fresh rosemary
* a dash of olive oil
* 5 cl red wine
* 400g chopped tomatoes (I used the canned variety)
* salt & pepper

Scallopine:

* 4 veal cutlets
* 1 egg
* 50g all purpose flour
* 50g panko (or other bread crumbs)
* 50g Parmesan cheese (in block or already grated)
* 2 sprigs of thyme
* 1 sprig of rosemary
* 1 sprig of oregano
* 200ml olive oil

Directions :

Tomato sauce :

Peel and thinly dice the shallots and garlic cloves.

Heat a dash of olive oil in a skillet and colour the shallots and garlic.  Add a sprig of rosemary and braise for a while on medium heat.

 

Add the red wine and keep stirring until the alcohol has evaporated.  Once it has, add the tomatoes and let the sauce simmer on low heat for about 10 minutes. Season to taste with salt and pepper.

       

Veal:

Prepare three individual dishes or shallow bowls, one for the breadcrumbs, one for the flour and one for the beaten egg.  Season the flour with salt and pepper. 

Grate the parmesan cheese and add it to the breadcrumbs.

Shred the thyme, oregano and rosemary leaves and discard the stems. Mix the shredded herbs into the breadcrumbs as well.

    

Dredge each cutlet in flour, then in the beaten egg and finally in the breadcrumbs. Make sure that every cutlet is breaded evenly.

Heat a skillet in which you will have added a generous amount of olive oil. As the meat will be fried and not broiled, 1 cm of oil on the bottom is a good measure.

     

As soon as the oil has reached its peak temperature, you can start frying the meat.  The cutlets being thin slices of meat, it will only be a matter of minutes before they are ready.  Turn the cutlets around midway, in order for both sides to have a nice crispy crust.

Let the meat drain for a minute on a paper towel, before serving it with some al dente pasta, topped with the tomato sauce and some Parmesan shavings.