Veal Milanese from the Buono restaurant
4 servings
25 minutes
Milanese veal is a classic dish of Italian cuisine that embodies elegance and simplicity. Its roots trace back to Lombardy, where veal masterpieces became a symbol of gastronomic excellence. At Buono restaurant, it is prepared with special care: milk-fed veal is pounded thin, double-breaded, and then fried in hot peanut oil until golden brown. The result is tender, juicy meat with a crispy crust, harmoniously complemented by fresh salad leaves and lemon. This recipe is the perfect balance of flavor and texture, and its refined aroma makes every moment unforgettable. It is served with ease and charm, just like everything related to Italian cuisine.
1
Clean the milk veal on the bone. Pound between two layers of film to a thickness of 3-4 mm. Add salt and pepper to the meat.
- Veal on the bone: 220 g
2
Mix the yolk with water and whisk well. Coat the meat in flour, spread half of the egg mixture on it, then coat in breadcrumbs. Then drizzle with the egg mixture again and coat in breadcrumbs.
- Egg yolk: 1 piece
- Water: 20 ml
- Wheat flour: 30 g
- Breadcrumbs: 50 g
3
Heat peanut oil in a non-stick pan until hot. Fry the meat on both sides for 2 minutes or until golden brown. Place on paper to absorb excess oil.
- Peanut butter: 100 g
4
Serve the meat with lettuce leaves and a slice of lemon.
- Mixed salad leaves: 30 g
- Lemon: 2 pieces