Veal cutlets pan-fried with a cloak of mild-flavored crumbs have universal appeal. Almost every cuisine features such a dish. Then why is it so often a disappointment?
Why This Recipe Works
In our best veal Milanese recipe, golden brown bread crumbs and Parmesan cheese uniformly cover perfectly cooked meat. We preferred fresh bread crumbs from premium sliced sandwich bread. The cutlets had to be thoroughly dried before applying the coating. Dry cutlets allowed for the thinnest possible coating of flour, which eliminated any floury taste. Eggs were too thick and viscous to be added alone, so we thinned them out with some oil, as oil-thinned egg washes seemed to brown a little more deeply than coatings made with water-thinned wash. For thorough browning in our veal Milanese recipe, the oil in the pan had to reach one-third to one-half of the way up the cutlets.
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