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Veal milanese

Aldo Zilli from Good Food Live
Aldo Zilli brings you a deeply satisfying Italian classic: pan-fried veal escalopes served with spaghetti and a traditional tomato sauce.

Veal milanese

Method

1. Mix the garlic and herbs in a large bowl with the breadcrumbs. Spread on a large shallow plate.

2. Spread the flour on another large flat plate and season with salt and freshly ground black pepper.

3. Lightly beat the eggs and pour onto another large plate.

4. First coat the veal with the flour, egg and finally the breadcrumbs, pressing the breadcrumbs well onto the meat.

5. Heat the oil in a large frying pan over medium-high heat. Slip in the veal escalopes and cook for 5-8 minutes on each side until golden. Serve with lemon slices, Spaghetti Pomodoro and a generous sprinkling of Parmesan.

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Serves: 4

Prep: 15 min, plus 10 mins for sauce
Cook: 15 min, , plus 35 minutes for sauce

Ingredients
1 garlic clove, finely chopped
1 tsp dried oregano
24 basil leaves, finely chopped
6 fresh rosemary sprigs, tough stalks discarded, leaves finely chopped
25g Mint, finely chopped
100g stale breadcrumbs
4 tbsp plain flour
4 Eggs
4 veal escalopes, about 100g each
vegetable oil, for shallow-frying
salt and fresh ground black pepper