Ever since I was a little girl, this classic Italian dish has been a staple in my family for special occasions.
Veal is traditionally very expensive, as it’s made from young calves and isn’t produced as widely as other types of cow meat may be.
Nevertheless, you can always assume that come Christmas time, some Veal Milanese will be sitting loudly and proudly on the table (along with a myriad of other homemade recipes).
I can guarantee you that it’s a staple in many other Italian American households too.
Don’t get me wrong, I love making this recipe throughout the year with chicken breast, and I do this quite regularly. But there’s something so special about the occasional meal where the meat gets swapped with veal.
Maybe it’s the special occasion associated with them, or maybe it’s how delicious the meat is. But there’s nothing as good as some Veal Milanese cutlets. And here’s why:
The red meat contrasts with the surrounding breading, providing any tongue with the most delicious contrast of rich flavors.
Your mouth is hit all at once with sweet, savory, umami, and the slightest hint of bitterness, a sensation that is uncommon in most dishes.
When you consider all of that, it’s no wonder this dish is considered a delicacy.
That’s why this is the perfect dish to bring along to your next special occasion. This Veal Milanese recipe has been passed down in my family for generations, and has changed minimally throughout the years.
Let’s make some Veal Milanese!
Here's What You Need
Veal: You can buy this from your local grocery store. It doesn’t matter if the veal is bone in or boneless, it’s entirely up to personal preference; just remove the bones before cooking if necessary.
Flour: All purpose flour will do the trick just fine for this Veal Milanese recipe.
Eggs: Make sure to thoroughly beat these with a whisk and add a pinch of salt and pepper to the wash while prepping.
Breadcrumbs: You can also substitute for Panko if you’d like.
Olive oil: Whatever you do, make sure you use a good kind!
Grated Romano cheese: Grate this yourself if you can, it’ll taste much better.
How To Make Breaded Veal Cutlets
Step 1: Take each veal cutlet, removing the bones if necessary, and pat dry. You can pound them with a mallet and cut in half to multiply the recipe if you’d like, or leave them as is.
Step 2: Prep the breading stations. Make sure you thoroughly season the flour, egg mixture, and bread crumbs with salt, pepper, and red pepper flakes. Add the grated Romano to the breadcrumbs. Set the ingredients off to the side in three separate bowls.
Step 3: Using a fork or tongs, begin to bread each of the veal slices in this order: flour, beaten egg wash, breadcrumbs. Coat each cutlet thoroughly at each station until fully breaded. Repeat as many times as necessary.
Step 4: Heat up a shallow layer of olive oil in a frying pan or large skillet over medium-high heat. Make sure you use enough oil to thoroughly fry each side of the cutlets.
Step 5: Once oil is heated, begin to fry your cutlets. Fit as many as possible into the frying pan.
Step 6: Begin to fry each cutlet until golden brown, about 2-3 minutes on each side. Occasionally poke with a spatula, making sure the cutlets don’t stick to the bottom of the pan.
Step 7: Repeat until everything is fried to perfection, placing each cutlet onto a large plate lined with paper towels when finished.
How Do I Serve Breaded Veal Cutlets?
Breaded veal cutlets Milanese style can be enjoyed in many different ways.
You can take this recipe up a notch and make Veal Parmigiana, serving the cutlets with tomato sauce, melted mozzarella cheese, and grated Romano cheese. Use this recipe, substituting the eggplant for veal!
Another main course that is fabulous with breaded veal cutlets is Veal Scallopini. This dish is commonly served with white wine, capers, and mushrooms. Check out this recipe from Taste of Home!
You can eat these on a bed of mixed greens with lemon wedges, olive oil, vinegar, and lemon juice, making the most delicious salad there is.
And of course, you could eat these as I always do; plain, as a snack, fresh out of the frying pan.
However you decide to eat your breaded veal cutlets, just know they will be delicious!
Breaded Veal Cutlets FAQs
Q: Can I make these in the air fryer?
A: Sure you can. Cook them at 375° until golden brown and they will turn out delicious.
Q: Can I freeze these?
A: Absolutely. Place them on a baking sheet or serving platter until frozen solid, and then transfer into freezer bags or plastic wrap. These are good for up to three months!
Q: How can I make these breaded veal cutlets more tender?
A: Simple, by using a mallet. Pound them until they’ve reached their desired thickness, and bread them as you normally would. Note: This might require you to add more flour, eggs, and breadcrumbs to your stations. Use discretion while breading.
Breaded Veal Cutlets
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
1 pound veal cutlets
1/2 cup all purpose flour
2–3 large eggs, whisked
1/4–1/2 cup grated Romano cheese
2 cups breadcrumbs of choice
1/2 cup-1 cup Olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon crushed red pepper
Instructions
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Prep your veal cutlets by tenderizing with a mallet/removing bones if necessary. Pat dry and set off to the side.
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Begin to prep your breading stations by thoroughly seasoning egg wash, flour, and breadcrumbs with salt, pepper, and crushed red pepper. Add parmesan cheese to the breadcrumbs. Put in three separate bowls and set off to the side.
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Using a fork or tongs, dredge each cutlet in flour, followed by egg wash and then breadcrumbs. Repeat until each cutlet is thoroughly coated.
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Heat up a shallow layer of olive oil in a frying pan over medium heat.
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Begin to fry each cutlet until golden brown, about 2-3 minutes on each side.
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Once fried, place on a paper towel lined dish and set off to the side.
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Serve with tomato sauce and cheese, on a bed of greens with lemon slices, or solo.
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Mangia mangia!
- Prep Time: 10
- Cook Time: 10
- Category: Meat courses
- Cuisine: Italian
Keywords: breaded veal cutlets, veal cutlets recipes
