Veal Milanese, or Cotoletta alla Milanese, is a classic Italian dish made with breaded veal fillets pan-fried in butter until they’re golden brown and crispy. It's quick, easy, and delicious.
Pound the veal fillets until 1/4-inch in thickness, then season with salt and pepper.
In one bowl, add the flour, in the second bowl, add the whisked eggs, and in the third, mix together the breadcrumbs, panko breadcrumbs, and parmesan cheese.
Dip the veal in the flour, shake off any excess, then the eggs, shake off any excess, then in the parmesan/breadcrumb mixture. Press the breadcrumbs and parmesan cheese into the veal so it sticks. Repeat the process until all the veal is crumbed.
Add the oil and half the butter into a pan or skillet and place over medium heat. Once hot, add the veal fillets and cook for 7-10 minutes, until golden on both sides.
Remove the veal from the pan and place on a wire rack to remove excess oil before serving.
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Notes
TO STORE. The leftover fried veal cutlets can be stored in an airtight container in the refrigerator for 3 to 4 days.TO FREEZE. Wrap the individual fried cutlets in plastic wrap or aluminum foil, then place them in a resealable freezer bag or container. Freeze for 2 to 3 months.TO REHEAT. Reheat leftovers in a lightly oiled skillet over medium-low heat or a 375ºF air fryer until they’re hot and crispy.