Veal Cutlets in Milk

The breading soaks up the milk

The breading soaks up the milk

This is a very quick meal that pairs well with wilted greens and polenta.

Veal Scallops with Milk

  • 1/2 lb veal cutlets pounded out to 1/8″ thick
  • Flour
  • 1 cup semolina flour
  • 1 egg mixed with 1/8 cup dry white wine
  • 3 tbsp butter
  • 2 1/4 cups milk
  • 1 tbsp capers washed and roughly chopped
  • 2 tbsp chopped sage
  • Salt/pepper

Mix sage in a dish with semolina flour, salt and pepper. Melt butter in a large saute pan. Lightly flour veal cutlets, then dredge in egg, then in semolina mixture. Saute in pan over medium heat until golden. Add milk and capers, bring to a low simmer and cover. Cook until liquid is mostly absorbed, about 15 minutes. Serve immediately.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Beef, Dinner, Food, Italian, Recipes and tagged , , , . Bookmark the permalink.

5 Responses to Veal Cutlets in Milk

  1. Gerlinde says:

    This looks like a Wiener (Vienna ) Schnitzel to me. I love them.

  2. Mr. Militant Negro says:

    Reblogged this on The Militant Negro™.

  3. Dr Dan says:

    In Bologna, they cook the veal this way, then cover them with thinly sliced mortadella and they finish them with heavy cream… I love this lighter version!

  4. Eva Taylor says:

    My Mom used to soak veal in milk, but not cook it. Very interesting recipe.

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