Perfect Arteflame Veal Milanese

Introductoin

Veal Milanese is a luxurious and classic dish that combines tender veal cutlets with a golden, crispy breadcrumb crust. Cooked on the Arteflame grill, this dish gets an exceptional flavor and texture while staying light and delicious. Pair it with a fresh arugula salad for the perfect balance of richness and freshness.

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Ingredients

• For the Veal:

  • 4 veal cutlets (about 1/4 inch thick)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 tbsp water
  • 1 cup breadcrumbs (preferably panko)
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • Salt and freshly ground black pepper
  • 4 tbsp butter (for grilling)

• For the Salad:

  • 4 cups fresh arugula
  • 1/4 cup cherry tomatoes, halved
  • 2 tbsp shaved Parmesan cheese
  • Juice of 1 lemon
  • 2 tbsp olive oil
  • Salt and pepper to taste

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Instructions

Step 1: Fire Up the Arteflame Grill

Light your Arteflame grill using vegetable oil-soaked napkins under firewood. Let it heat up for about 20 minutes until the griddle reaches medium-high heat—perfect for frying the veal cutlets.

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Step 2: Prepare the Veal

1. Place each veal cutlet between two sheets of plastic wrap and gently pound with a meat mallet until about 1/4 inch thick.
2. Set up a breading station with three shallow bowls:
   • Bowl 1: Season the flour with salt and pepper.
   • Bowl 2: Whisk together eggs and water until smooth.
   • Bowl 3: Combine breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, and pepper.
3. Coat each veal cutlet in flour, then dip into the egg mixture, and finally dredge in the breadcrumb mixture, pressing gently to adhere.

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Step 3: Grill the Veal

1. Melt 2 tablespoons of butter on the Arteflame griddle, close to the center for medium-high heat.
2. Place the breaded veal cutlets on the buttered griddle and cook for about 3-4 minutes per side, until golden brown and crispy.
3. Move the veal cutlets to the outer edge of the griddle to finish cooking through, about 1-2 more minutes per side. Ensure the internal temperature reaches 145°F.
4. Remove the veal and place it on a wire rack to maintain crispness.

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Step 4: Prepare the Salad

1. In a large bowl, combine arugula, cherry tomatoes, and Parmesan shavings.
2. Drizzle with olive oil and lemon juice, then season with salt and pepper to taste.

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Step 5: Serve

Plate each veal cutlet with a generous portion of the arugula salad on the side. Garnish with extra Parmesan shavings and a lemon wedge for squeezing over the veal.

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Tips

• Fresh veal: Choose tender, thin-cut veal for the best results.
• Keep it crispy: Let the veal rest on a wire rack to avoid sogginess.
• Heat control: Start cooking near the center of the griddle for a crispy crust, then move outward to finish cooking evenly.

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Variations

1. Herb-Crusted Veal Milanese: Add finely chopped fresh parsley or thyme to the breadcrumb mixture.
2. Spicy Veal Milanese: Mix red chili flakes or cayenne into the breadcrumbs for a touch of heat.
3. Lemon-Caper Milanese: Top the cooked veal with a lemon-caper butter sauce for extra richness.
4. Parmesan-Crusted Milanese: Increase the Parmesan in the breadcrumbs for an ultra-cheesy crust.
5. Vegetable Milanese: Serve with grilled zucchini or asparagus instead of the arugula salad.

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Pairings

Pair Veal Milanese with a crisp white wine like Pinot Grigio or Chardonnay, or serve alongside roasted potatoes or grilled asparagus for a hearty meal.

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Conclusion

This Arteflame Veal Milanese recipe highlights how the grill's even heat creates a perfectly crispy crust while keeping the veal tender and juicy. It's a simple yet luxurious dish that’s sure to impress.