Veal Milanese Recipe: Tips for Making Veal Milanese
Written by MasterClass
Last updated: Jun 8, 2022 • 2 min read
The simplicity of a crispy, tender veal Milanese is just one of its many attributes—learn how to make this Italian classic.
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What Is Veal Milanese?
Veal Milanese is an Italian dish consisting of pounded, breaded, and fried veal cutlets. Chefs and home cooks often serve veal Milanese with an arugula salad and a squeeze of fresh lemon juice to cut through the meat’s richness.
Costoletta alla Milanese (Milan-style cutlet), a traditional Milanese made with pork, inspired the invention of this classic Italian dish.
3 Tips for Making Veal Milanese
Like chicken Milanese, which utilizes chicken cutlets in place of veal, this Milanese has a simple format with various possibilities.
- 1. Choosing the veal chops: Like Austrian wiener schnitzel, veal Milanese features tender breaded veal cutlets; unlike wiener schnitzel, some traditional veal Milanese recipes favor a bone-in veal chop from the loin of the animal, rather than the boneless chops from the flank or rump. Which you choose is up to you: Boneless veal chops are easier to pound down to a uniform thinness, but you may prefer the flavor of a bone-in chop—communicate with your butcher to find the best cut.
- 2. Choosing the breading style: Depending on who you ask, the dredge for veal Milanese may or may not feature an initial layer of flour before it gets dipped in egg and breadcrumbs. Both panko breadcrumbs and standard Italian-style breadcrumbs are acceptable; the former results in a lighter, flakier coating, while the latter forms more of a crust.
- 3. Choosing the accompaniments: While a light green salad and lots of lemon juice are traditional, serve veal Milanese however you like, with side dishes like polenta or roasted vegetables.
Crispy Veal Milanese Recipe
makes
prep time
10 mintotal time
30 mincook time
20 minIngredients
For the veal:
For serving:
- 1
Place the pieces of veal between sheets of plastic wrap.
- 2
Using a meat mallet, pound the veal into ¼-inch thick cutlets.
- 3
In a shallow bowl or large plate, use a fork to whisk together the flour, salt, and pepper.
- 4
In a second shallow dish, beat the eggs.
- 5
In a third dish, combine the breadcrumbs and grated cheese.
- 6
Dredge a veal cutlet first in flour mixture, then in beaten eggs, and finish by coating it evenly in breadcrumbs.
- 7
Transfer the breaded veal cutlet to a baking sheet, and repeat the breading process with the remaining cutlets.
- 8
In a large skillet over medium-high heat, heat the olive oil until it shimmers.
- 9
Pan-fry the breaded cutlets in the hot oil, working in batches if necessary, until the cutlets are golden brown and cooked through, about 3 minutes per side.
- 10
Transfer the fried cutlets to a baking sheet or rack lined with paper towels and sprinkle them with salt.
- 11
In a medium bowl, combine the arugula and parsley and drizzle with the lemon juice.
- 12
Season the salad with salt and pepper, and gently toss the ingredients by hand.
- 13
Serve the salad alongside the veal Milanese.
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