Preparation
- Place each milanesa between sheets of parchment paper and flatten with the mallet.
- Season and reserve.
- In a deep bowl, mix the bread with the grated cheese, the chopped parsley, oregano, salt and pepper.
- Put the flour on a plate; and apart lightly beat the eggs.
- Dip each milanesa first in the flour, then in the eggs and finally in the bread mixture; and fry in abundant oil, browning on both sides.
- Remove and drain on absorbent paper.
- In a bowl, mix the clean radicheta with the cherry cut in half, distribute the Parmesan antlers on top, season with salt and pepper and sprinkle with the oil and lemon juice.
- Serve with the Milanese.
Crispy, golden or rather thin and tender, easy to cut because they are so soft. Fried or baked, the milanesas are poetry. In this veal milanese recipe you will find two proposals: one, the best kept secret to give them a special flavor and another, the true garnish to make this dish perfect. Grated cheese and salad. No garlic, here the taste is given by the pinch of grated cheese. And no veal milanesa with fries. It will be very rich, yes, but it is a bomb mixture for the liver. On the other hand, if you accompany the veal milanesas with a fresh salad, you will make sure you eat a healthy recipe. Yes, because even if you make the milanesas fried, if it is with good oil and first cooking it is perfect to take care of your health. The problem with frying is when you use oil that has been overheated and used a thousand times. When you make these veal milanesas with salad, remember this tip. Let’s get to work to make this delicious menu.
By LA NACION recipes
