Veal Cutlets Milanese

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100% would make this recipe again

Veal cutlets in almond meal

Was this dish really invented in Milan, or is it a version of the Viennese «Schnitzel» passed on to the Milanese during one and a half centuries of Austrian rule? Proof that it is indeed a Milanese invention is a menu written in 1134 A.D., which included «lumbulos cum panitio», i.e. sliced loin in bread crumbs, in the list of dishes offered by the abbot of the Saint Ambrose monastery in Milan. I invite my Austrian friends to provide me with their evidence...

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Preparation : 5 min Cooking : 10 min
250 calories/serving
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Ingredients

200 g veal cutlets, thinly sliced
1 eggs size large
2 tbsp almond meal 12 g
1 tsp butter, unsalted 5 g
1 tbsp olive oil 15 mL
1 pinch salt
ground pepper to taste [optional]

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 almond meal in the other. Dip one cutlet at the time in the egg, let the excess egg drip off before coating the cutlet with the almond meal. Turn the cutlets to coat both sides, then set them aside.
  3. Heat the butter and oil in a skillet over medium-high heat, taking care not to let them burn. Add the cutlets and sauté until golden, about 4 min on each side. Add salt and pepper. Serve on the warmed plates.

Observations

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

This recipe is reserved to subscribers to Premium and VIP

N.B. If you are a physician or health professional, you may request free access.

Nutrition Facts Table

per 1 serving (100 g)

Amount

% Daily Value

Calories

250

Fat

16 g

24 %

Saturated 3.3 g
+ Trans 0.1 g

17 %

Cholesterol

160 mg

Sodium

110 mg

5 %

Carbohydrate

1 g

0 %

Fibre

1 g

2 %

Sugars

0 g

Net Carbs

0 g

Protein

25 g

Vitamin A

5 %

Vitamin C

0 %

Calcium

3 %

Iron

7 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Niacin, Selenium, Vitamin B12, Vitamin E
Good source of  :
Pantothenic Acid, Phosphorus, Vitamin B2, Vitamin B6, Zinc
Source of  :
Copper, Folacin, Iron, Magnesium, Manganese, Omega-6, Potassium, Vitamin B1, Vitamin D, Vitamin K
Low  :
Sodium
More info

DIABETES Exchange

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

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

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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

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