Breads & Bakingcoleycooks
Milanese Veal Cutlet
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.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 30 min🔥 Cook: 15 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- cutting board
- pan
- oven
📝 Preparation Steps
1
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.
breadcrumbs (homemade or panko )2 cupsgarlic (finely minced or grated)2 cloves
2
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.
eggs (large size, use 4 if your cutlets are very thin or small)3
3
Pour the flour into another shallow bowl or plate, season with salt and pepper, and mix to combine.
4
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.
5
Season each piece of veal on both sides with salt and pepper.
6
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.
breadcrumbs (homemade or panko )2 cups
7
Take a piece of veal and dip it into the flour to coat on all sides, then tap off the excess.
8
Next, dip it in the egg mixture and let the excess drip off.
9
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.
breadcrumbs (homemade or panko )2 cups
10
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.
11
Cook until golden brown on each side, then remove to a rack or paper towels to drain. Repeat with the remaining veal.
12
Serve immediately, or place in a 250°F oven for up to ⏱️ 1 hour before serving to keep warm.
13
Serve as is with a squeeze of lemon, with a tomato arugula salad, or smothered with marinara and mozzarella to make veal parmigiana.
Nutrition Facts
calories
515 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
2 g
sugar Content
2 g
sodium Content
599 mg
protein Content
52 g
trans Fat Content
0.01 g
cholesterol Content
275 mg
carbohydrate Content
39 g
saturated Fat Content
7 g
unsaturated Fat Content
7 g
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