Veal Milanese

Veal Milanese is made from breaded veal cutlets (or veal scallopine) and shallow fried in olive oil in a pan. Then served several different ways.

Though I will never stop going to Italian restaurants, it is wonderful to be able to make some favorite Italian dishes at home. And this classic dish is no exception.

Italian breaded veal cutlets are just like chicken cutlets, in that they’re made golden brown by being breaded in Italian breadcrumbs and shallow frying in a pan in olive oil.

Breaded cutlets are called chicken or veal Milanese in Italian. To confuse this a little further, the cut of meat used is referred to as veal scallopine in Italian – but in English, we refer to them as cutlets.

In either language, they are delicious. That crispy fried outside and tender meat inside is the start of many recipes, so knowing how to make them yourself is quite helpful. Veal Parmigiana, Veal Saltimbocca, or just as is to name a few.

INGREDIENTS

Here are the ingredients you’ll need to cook:

All-purpose flour – Used to first coat the veal cutlets

Egg wash – This will be made with eggs & milk and will coat your cutlets second

Italian breadcrumbs – If they’re seasoned you won’t need to add anything, but if you use plain breadcrumbs, you’ll have to add garlic powder and parsley.

Veal cutlets – Make sure they’re sliced thin, if not, ask the butcher to make them into thin cutlets for you. As I said before, another name for these cutlets are veal scallopini.

Olive oil – Used for shallow frying in your pan – enough oil to fry the outside, and not so much that you need to submerge it in a pot.

HOW TO COOK

Okay so to make these delicious veal cutlets, it’s super simple. Refer below for full directions. Here is the simple overview of the steps:

STEP 1: Set up your dredging stations. Prep one large shallow bowl filled with your flour, another filled with your egg mixture, and the last filled with breadcrumbs. To make the egg mixture, simply beat eggs with milk.

STEP 2: Prep your veal cutlets on a plate or cutting board. Pat them dry with a paper towel, and season on both sides with sea salt and black pepper.

STEP 3: Dredge your veal cutlets. Work in stages by first dredging your veal into the flour, making sure both sides are coated, then dredge into the beaten egg mixture being sure to fully coat. Before dredging in the breadcrumbs, make sure to let the excess egg drip off the veal. Then, use your fork to ensure the breadcrumbs fully coat the cutlet.

STEP 4: Heat your pan. Use a large skillet to cook your veal cutlets so you can work quicker. Heat oil over medium-high heat and once the oil is hot, add the veal cutlets in. You can tell if it's hot enough just by tossing in a few breadcrumb crumbs and seeing how the hot oil reacts to it. If nothing happens, your oil isn’t hot enough. It should sizzle and bubble.

STEP 5: Cook your veal for about 2-3 minutes per side until golden brown. The internal temp should also read 145 degrees Fahrenheit minimum. If the oil starts to smoke or splatter uncontrollably, lower heat until it isn’t so hot.

STEP 6: Let your cooked veal cutlets cool off and drain excess oil on a large plate lined with paper towels. When all the cutlets are cooked, serve however you like!

HOW TO SERVE VEAL CUTLETS?

Okay, so now that your cutlets are already made, the big question next is how will you serve them? Well, since veal cutlets are just the start of many amazing recipes, you can only expect good things from here.

1. Serve just as is! Your golden-brown veal Milanese cutlet could pair with some Milanese risotto for a very traditional northern Italian entrée.
2. Milanese & Arugula Salad – A typical way restaurants serve Milanese is by creating a beautifully fresh salad overtop of the cutlets. This showcases the golden-brown crispiness. You can make it with anything you want, but arugula and lemon wedges really pair well.
3. Veal Parmigiana – Veal cutlets are a foundation for Veal Parmigiana just like how chicken cutlets are. This one you probably are very familiar with. With that deliciously traditional tomato sauce and bubbly mozzarella overtop.
4. Veal Piccata – Okay, so TECHNICALLY, piccata is made with veal that gets covered in flour and not breadcrumbs, but if you’re willing to break the rules, I won’t tell. Plus, I think those veal cutlets would taste absolutely delicious in a piccata sauce with briny capers.
5. Veal Saltimbocca – One of my favorites that’s under the radar. My favorite way to have saltimbocca is by topping the veal cutlets with a slice of prosciutto, eggplant, and mozzarella. Then they get cooked in a sage, wine, and butter sauce. Typically served alongside sauteed spinach, it’s divine.
6. Stuffed Veal Cutlet – This is just a method and the options here are endless.

How do I store Veal Milanese?

To store Veal Milanese, you can keep your leftovers in an airtight container in the fridge for about 3 days. After that, they don’t taste as fresh.

How do I reheat Veal Milanese?

Two methods I would suggest would be under the broiler or in a pan. Either would preserve the crispy breading rather than making it mushy. They also wouldn’t dry out the veal. Only about 5-10 minutes for either method. I do not recommend using the microwave.

Nutrition

A 4-ounce serving of veal cutlets has 500 calories, 24 grams of protein, 30 grams of carbs, and 33 grams of fat.

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Veal Milanese

Course Main Course

Cuisine Italian

Keyword Breadcrumbs, Cutlets, Veal

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 3

Ingredients

• 1 cup all-purpose flour
• 2 eggs
• 2 tbsp milk
• 2 cups Italian breadcrumbs
• 1 lb Veal culets pounded ¼” thin
• Salt & pepper
• 1 cup olive oil

Instructions

1. Set up your dredging stations by prepping one large shallow bowl filled with your flour, another filled with your egg mixture, and the last filled with breadcrumbs. To make the egg mixture, simply beat eggs with milk.
2. Prep your veal cutlets on a plate or cutting board. Pat them dry with a paper towel, and season on both sides with sea salt and black pepper to taste.
3. Dredge your veal cutlets. Work in stages by first dredging your veal into the flour, making sure both sides are coated, then dredge into the beaten egg mixture being sure to fully coat. Before dredging in the breadcrumbs, make sure the let the excess egg drip off the veal. Then, use your fork to ensure the breadcrumbs fully coat the cutlet.
4. Use a large skillet to cook your veal culets so you can work quicker. Heat the oil over medium-high heat and once the oil is hot, add the veal cutlets in. You can tell if it’s hot enough just by tossing in a few breadcrumb crumbs and seeing how the hot oil reacts to it. If nothing happens, your oil isn’t hot enough. It should sizzle and bubble.
5. Cook the veal about 2-3 minutes per side until golden brown. The internal temp should also read 145 degrees Fahrenheit minimum, but also no more than 165. If the oil starts to smoke or splatter uncontrollably, lower the heat until it isn’t so hot.
6. Let your cooked veal cutlets cool off and drain the excess oil on a large plate lined with paper towels. When all the cutlets are cooked, serve however you like! See above for serving suggestions.

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