Gilda’s Breaded Veal Cutlets with Roasted and Marinated Peppers

Vitello alla Milanese con Peperoni Arrostiti e Marinati di Gilda
This is my all-time favorite – the aromas created by the frying of the cutlets and roasting of the peppers will draw you into the kitchen to see what’s cooking. Tender veal is the key to successful Milanese – the veal has to be cut thin from the leg, without tendons or fat, and pink in color. Milk-fed veal is the best, available in Italy, New York, and …? Does your locale carry such veal? If not, you can order some from Landi’s Italian Pork Store in Brooklyn, NY, at 5909 Avenue N, located between East 59th Street and Ralph Avenue – you don’t need to drive there – they have a terrific Internet business – check them out at: brooklynporkstore.com.
Roasted red peppers were very traditional in the Zeoli household whenever we had these veal cutlets. I can recall my mother and grandmother preparing so many cutlets that we had enough left over for panini. There is nothing like an Italian crusty roll with a veal cutlet topped with the roasted red peppers.
Of course, you can side the veal Milanese with anything you like – it doesn’t have to be peppers – you could also try roasted tomatoes, onions, zucchini – you name it. So give this dish a try if you haven’t made it yet, and you’ll be convinced of how good it is!
Ingredients for the vitello alla Milanese for 4:
1 lb veal cutlets, milk-fed, cut thin, tendon-free and without fat

Commercially-prepared or home-made very fine Italian-seasoned breadcrumbs
2 eggs, beaten
Ingredients for the peperoni arrostiti e marinati for 4:
8 sweet red bell or banana peppers, seeded and quartered
8 garlic toes, chopped roughly, plus 1 whole peeled toe
Olive oil for veal cutlets (doesn’t have to be extra-virgin)
Some extra-virgin olive oil for the peppers
Sea salt to taste
Pepper (optional)
Splash of white balsamic vinegar
Branch of fresh basil, chopped up fine
Preparation:
For the peperoni arrostiti e marinati
Preheat oven to 375ºF.
On a cookie sheet lined with aluminum foil, place enough olive oil to coat the pan. Place your peppers and garlic on top, and with your hands mix them all up, making sure all the pepper pieces are coated well with the oil. Place in oven and after about 10-15 minutes turn the peppers over. Cook another 10-15 minutes or so or until the pepper skins begin to change color a little. Remove from oven, transfer to a bowl (with the oil and garlic) and let cool.
Remove the skins from the peppers. Cut the peppers in ½-¾ inch strips. Return the peeled peppers to the bowl with the garlic and oil they cooked in.
To the bowl add a splash of white balsamic, salt, fresh basil, and [pepper]. Mix thoroughly and let sit for an hour or so, in or out of frig. Serve with the vitello alla Milanese on the side.
For the veal alla Milanese
Place the veal in a bowl with the beaten eggs, and with your hands make sure all the cutlets become coated with the eggs.
Place crumbs on a flat plate. Take each cutlet and make sure it’s coated completely with the crumbs. Place breaded cutlets on another plate.
Heat a large frying pan with olive oil at medium-high flame, coating thoroughly, and add your whole garlic toe. When hot, place your veal cutlets in. Cook each side several minutes or until a rosy golden brown. When done, place on a plate lined with paper towel or brown bag to absorb excess oil. Serve while warm with the roasted and marinated peppers.
Enjoy! Buon appetito!