Milanese Veal Fillet Recipe

The fillet of beef Milanese is a dish that can be enjoyed with different garnishes, from potatoes to various vegetables. However, since this type of meat is usually quite heavy, it is advisable to opt for the contours of vegetables, such as asparagus for example.

Veal fillet Milanese

Ingredients (for 2 or 3 people)

• Olive oil
• 3 medium eggs
• 2 cups of breadcrumbs (300 g)
• ½ kilo of beef cut into fillets
• 2 tablespoons of olive oil (30 ml)
• Seasonings: coarse salt, pepper, parsley and fresh garlic

Preparation

1. First, we peel and chop the garlic into very small pieces.  
2. Then, in a container, we pour a splash of olive oil, the pepper, the pieces of garlic and the parsley.
3. Wash and drain the beef fillets well. Then we place them in the bowl with the olive oil and proceed to impregnate them, one by one, on both sides. Each fillet should be well soaked.
4. Once the fillets are seasoned, we take them to refrigerate for half an hour.
5. Apart, we break the eggs in a bowl and proceed to beat them with a pinch of salt.
6. To the beaten eggs, add the bread and stir the mixture well with a spoon.
7. Then we preheat a frying pan, previously greased with olive oil, over medium heat.
8. Then we batter the fillets in the bread and egg mixture before taking them to fry in the pan.
9. Let them brown well on both sides ; This process should take between 8 and 12 minutes approximately if we like meat well cooked.
10. Finally we serve with the garnish of our preference and that’s it!

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Another version of the fillet of veal a la milanesa

Ingredients (for 2 or 3 people)

• Olive oil
• 3 medium eggs 
• ⅓ cup of breadcrumbs (50 g)
• ½ kilo of beef cut into fillets
• 3 of precooked cornmeal (45 g)
• 2 tablespoons of powdered Parmesan cheese (40 g)
• Seasonings: salt, pepper, parsley, garlic powder

Preparation

1. First, in a bowl, we mix the breadcrumbs with the Parmesan cheese and the seasonings.
2. Besides, we break the eggs and proceed to beat them to add them to the previous mixture.
3. As in the other recipe, each veal fillet must be seasoned with plenty of oil, salt and pepper and placed in the refrigerator for at least half an hour.
4. Once they are ready, they can be coated in the flour mixture and taken to the pan.
5. We cook each veal fillet on both sides, according to the term of our preference: blue, English, three-quarters, medium, cooked.

A contour option: potatoes and mushrooms

Roasted potatoes and mushrooms can be a good side to your fillet of veal Milanese. Let’s see how to prepare them below.

Note: different contours can be made with mushrooms if you don’t want to resort to potatoes.

Ingredients (for 2 people)

• 1 onion
• Olive oil
• ½ kg potatoes
• 2 ripe tomatoes
• 2 cups of sliced ​​mushrooms (250 g)
• 1 tablespoon of hot pepper (15 g)
• ¼ glass of poultry broth (50 ml)
• Seasonings: salt, pepper, fresh garlic

Preparation

1. First we preheat the oven to 200 ºC.
2. We peel and wash the potatoes. Next, we proceed to cut them into thin slices, approximately one centimeter. We booked.
3. Besides, we chop the onion into small cubes. Next we do the same with the garlic and mix both ingredients.
4. Next, we cut the tomatoes into slices and reserve.
5. In a previously greased frying pan, sauté the onion. Once it is well browned, add the garlic and tomato. We let them cook for five minutes and then we add the sliced ​​mushrooms.
6. Every 2 or 3 minutes, we pour a little poultry broth into the pan to hydrate the ingredients.  
7. We place the potatoes with a little olive oil in a refractory container and then we put them in the oven for 20 or 25 minutes.
8. We turn off the heat in the pan and let the mushroom sauce sit at room temperature for a couple of minutes. Once the potatoes are cooked, we take them out of the oven and add the sauce on top.

Latest Recommendations

Overcooking beef is not recommended as it loses its juiciness by up to 70% and generally tends to harden quickly. For this reason, it is best to cook it on medium, since this way it is quite soft in the center.

To achieve this term, we just have to place the veal fillet on the grill for 6 or 7 minutes at 60 or 65 ºC.