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Veal Milanese
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Veal Milanese

31 Min(s)
15 Min(s) Prep
16 Min(s) Cook
Coat the meat in a Parmesan-saltine cracker crumb crust to give this Veal Milanese dish its crispy, crunchy exterior and seal in the juicy flavor.
What You Need
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4 servings
Original recipe yields 4 servings
25 saltine crackers, finely crushed
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. finely chopped fresh parsley
1 clove garlic, minced
1/2 tsp. black pepper
2 egg s
4 veal cutlets (4 oz. each), 1/4 inch thick
1/4 cup oil, divided
1 cup KRAFT Shredded Mozzarella Cheese
1 lemon, cut into 4 wedges
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Let's Make It
1
Mix cracker crumbs, Parmesan cheese, parsley, garlic and pepper in shallow dish or pie plate; set aside. Beat eggs in separate shallow dish.
2
Dip cutlets in egg mixture, then in crumb mixture, turning to evenly coat both sides of each cutlet with the crumb mixture.
3
Heat 2 Tbsp. of the oil in medium nonstick skillet. Cook cutlets, in batches, 4 min. on each side or until medium doneness (160°F), adding remaining oil to skillet as needed. Top each cutlet with 1/4 cup of the mozzarella cheese. Serve with the lemon wedges.
Kitchen Tips
Tip 1
Serving Suggestion
Balance this indulgent entree with smart side dishes, such as steamed vegetables and hot cooked brown rice.
Tip 2
Cooking Know-How
Use tongs when turning meat. This will help to prevent the juices from running out, resulting in moister, more flavorful meat.
Nutrition
Calories
410
Calories From Fat
0
% Daily Value*
Total Fat 24g
31%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 185mg
62%
Sodium 640mg
28%
Total Carbohydrates 19g
7%
Dietary Fibers 2g
7%
Sugars 1g
2%
Protein 29g
58%
Vitamin A
10%
Vitamin C
40%
Calcium
35%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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