Milanese Veal Cutlet – Recipe
Veal has a distinct softness that is a more subtle form of protein than beef. Le Cirque, a classy yet contemporary and uber chic French-Italian restaurant at Ritz Carlton in the heart of DIFC, shares delicious Milanese veal cutlet recipe to bring out the inner chef in you…
For the Veal:
4 Veal cutlets with bone
4 Garlic cloves from a whole garlic bulb
Thyme ½ bunch
Extra virgin olive oil to taste
Salt to taste
2 medium eggs
2 cups of breadcrumbs
1 cup of clarified butter
1 cup of all-purpose flour
The first important thing necessary to cook Milanese Veal Cutlet is the choice of meat: veal cutlet with bone-in. Remove small bones and excess fat at the edges. Cut the edges in 2/3 points to make sure that the meat does not bend during cooking.
Roast the garlic in the oven 170 degrees for 20 minutes. Smash it in a mortar with the thyme and olive oil – Rub this mix on the cutlets and let them marinate for few hours.
Place the veal cutlets in the flour. Now whisk the eggs in a bowl with a fork and then dip the cutlets one by one. Bread the meat, pressing down with your hands so the breadcrumbs don’t come off during the cooking.
Melt the clarified butter in a frying pan. The secret to the perfect veal Milanese is to fry the meat at high temperatures so it becomes very crunchy outside but inside it remains tender and rosy. Fry the cutlets about 5 minutes on each side, one by one. Then remove the excess butter on paper towels and add salt.
For the Garlic Cream Cheese:
8 ounces cream cheese, softened
1/2 cup sour cream
1-1/2 teaspoons Worcestershire sauce
3 garlic cloves, minced
Salt to taste
Pepper to taste
Roast the garlic in the oven (same method mentioned for the veal margination) and smash it into a paste.
In a small bowl, beat the cream cheese, sour cream, milk, Worcestershire sauce, garlic, salt, and pepper until blended. Serve with vegetables and/or pretzels.
Serve with roasted capsicum peppers, cherry tomatoes, parmesan, and rocket leaves.