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Veal Milanese (Italian Breaded Veal Cutlets)

September 10, 2019 by Edyta 6 Comments

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Edyta
Author at Eating European
Recipe developer, photographer and the writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes
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Latest posts by Edyta (see all)
  • Borscht (Barszcz Czerwony) – Authentic Polish Recipe - December 19, 2022
  • Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie) - December 8, 2022
  • Mushroom Pierogi “Uszka” for Borscht - December 3, 2022

Veal Milanese (or as the Italians call it ‘Cotleta Alla Milanese’) is a simple Italian dish of breaded veal cutlets, that are coated with flour, egg and breadcrumbs, then fried until golden brown. They can be served with just lemon wedges, or with your favorite topping, or with pasta. 

I love serving my veal cutlets, Milanese style, with this incredible dish of Roasted Fennel with Tomatoes. It can’t get any more Italian than that. 

Veal Milanese on a plate with lemon wedgesThis post may contain affiliate links. I get commissions for purchases made through the affiliate links. You can read my disclosure policy HERE.

What is Veal Milanese

Simply put…Veal Milanese is an Italian breaded veal cutlet. It is one of Milan’s signature dishes and its origination dates back to the 12th century.

Italian Veal Milanese is similar to Austrian Weiner Shnitzel and some historians argue which came was first. The concept of the dish is very similar so I don’t see a point of arguing.

Anyhow, these breaded veal cutlets are made with flour, egg and breadcrumbs, then fried until golden brown. Historically cooks typically reserved this technique for veal chops, on-the-bone. However, a lot of modern cooks make it with veal, thin cutlets called scallopine.

This recipe for Veal Milanese uses thin veal cutlets, just because they are easier to find and cook faster. But if you’d rather, feel free to use bone-in veal chops; but you will have to adjust cooking time to achieve an accurate veal temperature of at least 145F.

Breaded veal cutlets on a black plate with lemon pieces

What to Serve with Veal Milanese

These Veal Milanese cutlets are super delicious and they can be served on their own with lemon wedges and maybe a side of good green salad. It can also work with some arugula, tomatoes and mozzarella on top, with a drizzle of lemon juice and olive oil, or even some good Panzanella salad.

For this dish, I made these Veal Cutlets with an incredible mix of Roasted Fennel with Tomatoes and I swear I now refuse to eat it any other way.

However, if you’d prefer, feel free to make your favorite: spaghetti with a marinara sauce, or pasta with vodka sauce, or parmesan orzo, or pesto pasta.

What Ingredients are Needed for Veal Milanese

Veal Milanese is a super simple dish and requires only a handful of ingredients, most of which you probably have in your pantry or fridge:

  • Veal cutlets (these you most likely will have to buy fresh; I used thin cutlets but feel free to use bone-in veal chops);
  • All-purpose Flour;
  • Beaten Eggs;
  • Italian Breadcrumbs;
  • Clarified butter or cooking oil (traditionally these veal cutlets were fried in clarified butter, and if you happen to have it use it; but if you don’t then you can easily fry them in your favorite cooking oil);
  • Salt & Pepper, to taste;
  • Lemon wedges, to serve.

Veal cutlets Milanese style on a round black plate with blue background

How to Cook Veal Cutlets

 

Step 1: Prepare your dishes for breading – beat your eggs in a shallow bowl, add flour and bread crumbs to two separate plates.

Step 2: Season your veal cutlets with salt and pepper.

Step 3: Bread all your cutlets – start with flour (shake off the excess), then the egg, and then the breadcrumbs, then set aside.

Step 4: Preheat your oven to a very low temperature of 200F to keep your cooked veal cutlets warm until you finish up all frying.

Step 5: Preheat your cast iron skillet until hot, add the clarified butter or oil and let it heat up until hot (sprinkle a little bit of breadcrumbs to see if it sizzles).

Step 6: Fry your veal cutlets in batches (don’t overcrowd the pan as the oil will lose its temperature and the cutlets can get soggy).

Step 7: Remove cooked cutlets onto a rack with baking sheet and place in the oven to keep them warm.

Step 8: Once all your veal cutlets are fried, place them on a serving plate with lemon wedges and serve.




Italian breaded veal cutlets on a plate with blue background

Other Italian Recipes to Try:

  • Veal Rollatini with Peppers, Cheese and Basil in Olive Tomato Sauce
  • Pizzette with Garlic Shrimp and Roasted Pepper Pesto
  • Pasta with Mussels in Spicy Tomato Sauce
  • Pasta Alla Vodka with Spicy Sausage
  • Tuscan Chicken and Potatoes

 

Italian breaded veal cutlets on a plate with blue background

Veal Milanese

Veal Milanese (or as the Italians call it 'Cotleta Alla Milanese') is a simple Italian dish of breaded veal cutlets, that are coated with flour, egg and breadcrumbs, then fried until golden brown. They can be served with just lemon wedges, or with your favorite topping, or with pasta.
5 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
Calories: 636kcal
Author: Edyta

Ingredients

  • 1 lb Veal cutlets
  • 1 cup Flour
  • 2 Eggs
  • 1 cup Breadcrumbs
  • Salt & Pepper
  • 1/2 cup Clarified Butter or Cooking Oil for frying
  • 1/2 Lemon Quartered

Instructions

  • Prepare your dishes for breading - beat your eggs in a shallow bowl, add flour and bread crumbs to two separate plates.
  • Season your veal cutlets with salt and pepper.
  • Bread all your cutlets - start with flour (shake off the excess), then the egg, and then the breadcrumbs, then set aside.
  • Preheat your oven to a very low temperature of 200F to keep your cooked veal cutlets warm until you finish up all frying.
  • Preheat your cast-iron skillet until hot, add the clarified butter or oil and let it heat up until hot (about 375 F).
  • Fry your veal cutlets in batches for about 3-4 minutes per side (don't overcrowd the pan as the oil will lose its temperature and the cutlets can get soggy).
  • Remove cooked cutlets onto a rack with baking sheet and place in the oven to keep them warm.
  • Once all your veal cutlets are fried, place them on a serving plate with lemon wedges and serve.

Nutrition

Calories: 636kcal | Carbohydrates: 45g | Protein: 34g | Fat: 35g | Saturated Fat: 4g | Cholesterol: 170mg | Sodium: 301mg | Potassium: 552mg | Fiber: 2g | Sugar: 2g | Vitamin A: 119IU | Vitamin C: 7mg | Calcium: 76mg | Iron: 4mg
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Filed Under: Dinner, Ethnic Recipes, European Recipes, Italian, Meat and chicken

Previous Post: « Roasted Fennel with Tomatoes (Italian Style)
Next Post: Polish Mushroom Soup with Yukon Gold Idaho® Potatoes »

Reader Interactions

Comments

  1. Danielle

    September 11, 2019 at 10:27 am

    5 stars
    Cutlets are the best. Or should I say “cotletas”?! 🙂 Delicious way to make veal and definitely something I would love to make over the weekend. Can’t wait!

    Reply
    • Edyta

      September 11, 2019 at 10:42 am

      Thanks Danielle 🙂

      Reply
  2. Ashley @ Sweetpea Lifestyle

    September 11, 2019 at 11:10 am

    5 stars
    I had this dish when I was in France, and I’ve loved it ever since!! Thanks for the great recipe! Took me right back to Giverney!

    Reply
  3. Traci

    September 11, 2019 at 11:20 am

    5 stars
    What a delicious recipe…and you break it down and make veal it so easy and approachable. Thanks for sharing!

    Reply
  4. Heidy L. McCallum

    September 11, 2019 at 11:29 am

    5 stars
    This recipe looks fab! I love veal and your recipe fits all my other criteria so this is a win-win idea for dinner. I will let you know how it turns out.

    Reply
  5. Tara

    September 11, 2019 at 12:59 pm

    5 stars
    I loved breaded veal when I was little, but I haven’t had it in years. Definitely trying this!

    Reply

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Hi, I'm Edyta. I’m a recipe developer, photographer, and writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes. I consider myself a home chef with a cultivated passion for amazing food.
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