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Mario Batali's Hazelnut Veal Milanese

Hazelnut Veal Milanese Mario Batali
Panko Encrusted Veal
skill level
Easy
time
1-30min
servings
6
cost
$
Contributed by :
Hazelnut Veal Milanese Recipe: Alter your traditional breading routine and spring for Panko breadcrumbs and chopped hazelnuts for a crisp exterior.
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ingredients
  • 2 pounds Veal Scallopini (pounded 1/4-inch thin)
  • Salt and freshly Ground Pepper
  • 1 cup Flour
  • 3 Eggs (beaten)
  • 1/2 cup Panko Breadcrumbs
  • 1/2 cup Chopped Hazelnuts
  • 1 tablespoon Extra Virgin Olive Oil
  • 2 tablespoons Butter
  • Lemon Wedges to garnish
  • For the Salad:
  • 1 Lemon (juiced)
  • 1 tablespoon Dijon Mustard
  • 3 tablespoons Extra Virgin Olive Oil
  • pinch Salt
  • 1/2 Small Red Onion (very thinly sliced)
  • 1/2 bunch Parsley (leaves)
  • 1 Granny Smith Apple (very thinly sliced)
  • 1/4 cup Toasted Hazelnuts
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 cup Flour
    3 Eggs (beaten)
    1/2 cup Panko Breadcrumbs
    1/2 cup Chopped Hazelnuts
    Salt and freshly Ground Pepper
    Arrange 3 shallow dishes in a row, one with flour, the next with beaten eggs, and the final with panko breadcrumbs and chopped hazelnuts. Season the flour with salt.
  • 2
    2 pounds Veal Scallopini (pounded 1/4-inch thin)
    Season the veal with salt and freshly ground black pepper. Dip each piece of veal in to the flour, then the egg, and then the hazelnut-panko, being sure to shake off any excess at each stage.
  • 3
    1 tablespoon Extra Virgin Olive Oil
    2 tablespoons Butter
    Heat a large sauté pan over medium heat and add the olive oil and butter. Once the butter has foamed and subsided and began to brown slightly, add the breaded veal. Cook on one side without moving around too much for about 2 to 3 minutes, until golden brown. Carefully flip and cook on the other side for 2 to 3 minutes. Remove to a paper towel-lined plate.
  • 4
    1 Lemon (juiced)
    1 tablespoon Dijon Mustard
    3 tablespoons Extra Virgin Olive Oil
    pinch Salt
    1/2 Small Red Onion (very thinly sliced)
    1/2 bunch Parsley (leaves)
    1 Granny Smith Apple (very thinly sliced)
    1/4 cup Toasted Hazelnuts
    For the Salad: In a large bowl, whisk together the lemon juice, dijon mustard, olive oil, and a pinch of salt to taste. Add the onion, parsley, apple, and hazelnuts and toss everything to coat.
  • 5
    Lemon Wedges to garnish
    Arrange the veal on a platter, and serve the salad over the cutlets. Garnish with extra lemon wedges, and serve.

    Helpful Tips:
    1. Rub the hazelnuts between paper towels to easily remove the skin.
    2. Don't bread the veal too far in advance; if it sits in the breading, it won’t be crispy.
    3. You don’t want the veal to sear, so use medium to medium-low heat.
 
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