| Prep: 30 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 574 | 36g | 11g | 24g |
| sugars | fibre | protein | salt |
| 3g | 2g | 49g | 1.1g |
Why I Love Mexican Veal Milanesa
I have to admit that it was the vibrant culture of my childhood in California – filled with Mexican music, fiestas, and food – that made me fall in love with the Veal Milanesa. Though not a dish of my ancestral roots, this recipe encapsulates everything I adore about cooking: a fusion of flavors, a dash of unexpected zest, and the beautiful complexities that cooking across cultures brings. The Veal Milanesa, a delight of Mexico rich with history, is a grand celebration on a plate.
A Love Letter to Mexican Cuisine
Particularly fascinating is the beautiful resemblance between the Veal Milanesa and the Italian Cotoletta Alla Milanese. Known as the Mexican version of the classic Italian dish, the Veal Milanesa is as much a nod to global gastronomy as it is a testament to the diversity of tastes found in Mexican cuisine.
The substantial veal cutlets, succulent and tender, when seasoned precisely and cooked to perfection, bring an indescribable joy to the palette that transcends boundaries. And when topped with a light squeeze of lime and a sprinkle of fresh cilantro, you’re not just savoring a meal; you’re embarking on a cultural journey.
One Dish, Many Inspirations
When creating this recipe, I was exceptionally inspired by Chef Rick Bayless, a master in Mexican cuisine. His approach to food and authenticity of flavors has always been an encouragement in my culinary journey. Thanks to him, Veal Milanesa has become my personal canvas for flavor exploration.
Though this recipe is nearly perfect on its own, I love pairing my Veal Milanesa with a generous serving of homemade guacamole or a heartful of flavorful Mexican rice. This gentle balance of bold flavors and textures elevates the overall dining experience. If you cherish the goodness of Mexican cuisine as I do, this Veal Milanesa is an absolute must-try.
Trust me, once you delve into its plethora of vibrant flavors, this beautiful Mexican recipe will soon find a special place in your heart, as it did in mine.
What You’ll Need
- 2 lbs of veal cutlets
- 1 cup of all-purpose flour
- 2 large eggs
- 2 cups of breadcrumbs
- 1/2 cup of grated Parmesan cheese
- 1 tablespoon of dried oregano
- 1 teaspoon of ground cumin
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cloves of minced garlic
- 1 cup of vegetable oil for frying
- Lime wedges, for serving
- Chopped fresh cilantro, for garnish
Method
Step One
First, prepare your veal cutlets by patting them dry with a paper towel. This will help the flour adhere to the veal.
Step Two
Next, set up a breading station. Put the all-purpose flour in one shallow dish, the beaten eggs in a second dish, and the breadcrumbs mixed with Parmesan cheese, oregano, cumin, salt, black pepper, and minced garlic in a third dish. Arrange them in the order: flour, eggs, and breadcrumb mixture.
Step Three
Dredge each veal cutlet first in the flour, then in the beaten eggs, ensuring that each cutlet is fully coated and allowing any excess to drip off, and finally, coat with the breadcrumb mixture. Ensure cutlets are fully covered in each stage. Repeat the process for all the veal cutlets.
Step Four
Once you’ve breaded your cutlets, let them rest for about 10 minutes. This gives the breading a chance to set.
Step Five
While the breaded cutlets are resting, heat your vegetable oil in a large frying pan over medium heat. You can test the oil by dropping a small piece of breadcrumb mixture if it sizzles immediately, your oil is ready for frying.
Step Six
Fry the breaded veal cutlets in batches, ensuring not to crowd the pan. Cook each side for about 3-4 minutes, or until golden brown. Drain on paper towels to remove excess oil.
Step Seven
Finally, serve your Veal Milanesa hot, garnished with chopped fresh cilantro and accompanied by lime wedges for a burst of citrus flavor. Enjoy!
