Milanese Veal Cutlet

Angled view of a plated veal Milanese cutlet topped with arugula, colorful halved cherry tomatoes, and shaved parmesan, served on a speckled ceramic plate with a vintage fork, on a wooden table.

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This classic veal Milanese is my take on the original, inspired by my most popular recipe. A crisp, golden crust encases tender veal cutlets that get topped with a vibrant salad for the ultimate contrast of textures and flavors. I’m sharing all my best tips to help you achieve restaurant-quality veal cutlets with that signature golden crust every single time.

Prep Time: 30

Cook Time: 15

Total Time: 45

Servings: 4

Calories: 515kcal

Author: Nicole Gaffney

Ingredients

2 cups breadcrumbs homemade or panko
2 cloves garlic finely minced or grated
1 tablespoon Italian flat leaf parsley fresh, finely minced
kosher salt and freshly ground black pepper to taste
3 eggs large size, use 4 if your cutlets are very thin or small
¾ cup Pecorino Romano or Parmigiano Reggiano cheese, or a mix of both, finely grated, divided
⅔ cup all purpose flour
1 ½ lbs veal cutlets thinly sliced
extra virgin olive oil for frying
lemon wedges for serving

Instructions

Add the breadcrumbs, garlic, parsley, and ½ cup of cheese to a medium shallow bowl. Season with salt and pepper, then use your fingers to mix it together, working the garlic into the breadcrumbs until evenly distributed.
2 cups breadcrumbs, 2 cloves garlic, 1 tablespoon Italian flat leaf parsley, ¾ cup Pecorino Romano , kosher salt and freshly ground black pepper
In another medium shallow bowl, whisk together the eggs with ½ cup cheese, a pinch of salt and pepper, and 1 tablespoon of water until combined.
3 eggs
Pour the flour into another shallow bowl or plate, season with salt and pepper, and mix to combine.
⅔ cup all purpose flour
Take one veal cutlet and place it on a cutting board. Place a piece of plastic wrap over the top, then use a meat mallet to pound it out to be about ½ inch thick. Repeat with the remaining veal.
1 ½ lbs veal cutlets
Season each piece of veal on both sides with salt and pepper.
Set up the breading station so that the veal is on the far left, then next to it the flour, then the egg, then the breadcrumbs, and then a landing plate or pan to hold the breaded veal.
Take a piece of veal and dip it into the flour to coat on all sides, then tap off the excess.
Next, dip it in the egg mixture and let the excess drip off.
Transfer the veal into the breadcrumbs. Press it down and move it around so that it's thoroughly coated. Place the veal on the reserved plate, and repeat with the remaining pieces.
Heat a generous amount of olive oil in a large, heavy bottomed sauté pan over medium-high heat. Place 1-3 veal cutlets in at a time, depending on how many your pan can hold. Don't overcrowd the pan.
extra virgin olive oil
Cook until golden brown on each side, then remove to a rack or paper towels to drain. Repeat with the remaining veal.
Serve immediately, or place in a 250°F oven for up to 1 hour before serving to keep warm.
Serve as is with a squeeze of lemon, with a tomato arugula salad, or smothered with marinara and mozzarella to make veal parmigiana.
lemon wedges

Notes

When breading, designate one hand for dry (flour and breadcrumbs) and one hand for wet (raw veal and eggs) to keep your fingers from getting breaded. You can also use a fork to help you move the meat between bowls to keep your hands clean.
Allow the breaded veal to rest for about 30 minutes before frying to help the breading adhere. You can also do this the night before, store in the fridge layered with parchment and wrapped tightly. Take them out of the fridge about 20-30 minutes before frying so they reach room temperature again and cook evenly.
As you add the breaded cutlets to the pan, give them a gentle shake to make sure they don’t stick to the bottom. Do not manipulate or flip the cutlets with tongs or other utensils until a visible crust has formed, otherwise you can tear the breading off.
Add a few knobs of butter to the pan while you’re frying the veal for a richer flavor.
If you have leftover breadcrumbs, freeze them in a zip-top bag and use them the next time you make Milanese.
Don't overcrowd the pan when frying. Try not to fry more than two cutlets at a time, but depending on your pan or the size of the cutlets you may only be able to fit one.
Use a fork to bread the veal and flip it in the pan. It works way better than tongs!
Drain fried veal cutlets on a rack rather than paper towels to keep them crispier.

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