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Carnivore Kitchen: VEAL CUTLETS RECIPE | My Contest Prep Meals for the IDFA Universe Pro Show ๐Ÿ’ช๐Ÿฟ๐Ÿ’ช๐Ÿฟ

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Recipe Information

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Video-Specific Recipe

Veal Cutlets

Cultural Context

Veal cutlets, known as Cotoletta alla Milanese, are a beloved dish from Milan, traditionally made with tender veal, breaded and fried to golden perfection. This dish embodies the Italian love for simple yet high-quality ingredients, often served with a wedge of lemon to enhance the flavors. Today, variations exist globally, with some regions using pork or chicken instead, but the classic veal remains a cherished favorite.

ItalianITmain
45 min
medium
4 servings
Servings4
300 grams veal cutlets
Himalayan salt
ghee or avocado oil

parmesan cheese

๐Ÿฅ—Healthier: nutritional yeast

๐Ÿ’ฐCheaper: grana padano

Grana padano offers a similar flavor at a lower cost.

1

Place the veal cutlets on a cooling rack.

2

Sprinkle the veal cutlets with Himalayan salt for dry brining.

3

Refrigerate the veal cutlets for about 8 hours.

4

Heat a ceramic skillet, stainless steel, or glass cookware with ghee or avocado oil.

5

Fry the veal cutlets for 20 to 40 seconds on each side over high heat.

6

Serve the veal cutlets as is.

Cooking Techniques

poundingdredgingbreadingfrying

Equipment Needed

cooling rackceramic skilletstainless steel cookwareglass cookware

Spice Level:

๐ŸŒถ๏ธ๐ŸŒถ๏ธ๐ŸŒถ๏ธ

Allergens

milkeggswheat

Also Known As

Cotoletta alla MilaneseVeal Milanese
Local Name: Cotoletta di vitello

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