Veal Milanese

This veal Milanese recipe features lightly breaded veal cutlets that are pan-fried until golden and crispy. They are quick and easy to make and packed with flavor.

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 395kcal

Author Arman Liew

Ingredients

4 veal fillets
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup all-purpose flour
2 large eggs whisked
1/2 cup breadcrumbs
1 cup panko breadcrumbs
1/2 cup parmesan cheese freshly grated
2 tablespoons olive oil
3 tablespoons unsalted butter

Instructions

Line a plate with parchment paper and set aside.
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 to 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. You can also check the internal temperature and ensure it reaches 145°F.
Remove the veal from the pan and place it on a wire rack to remove excess oil before serving.

Video

Notes

Leftovers. Keep leftovers refrigerated (covered) for up to 4 days. Freeze for 2-3 months (in a ziplock bag). I recommend reheating in a hot skillet until crispy.

Nutrition