Select Category

Veal Milanese

Veal Milanese

  • Print


  • Veal cutlets
  • All-purpose flour
  • Eggs
  • Italian-seasoned breadcrumbs
  • Clarified butter or cooking oil
  • Salt, to taste
  • Black pepper, to taste
  • Lemon wedges, for serving


  1. Beat the eggs in a shallow bowl. Add the flour and bread crumbs to two separate plates.
  2. Sprinkle salt and pepper on both sides of the veal cutlets.
  3. Bread the cutlets. Dip each cutlet in flour first, then the egg and then the breadcrumbs. Set aside on a plate.
  4. Turn your oven’s Warm setting on or preheat to 200 F.
  5. Heat a cast iron skillet over medium heat. Once pan is hot, add the clarified butter or oil and cook until nice and hot. You’ll know it’s ready when a sprinkle of breadcrumbs in the pan sizzles.
  6. Fry the cutlets in batches, leaving space between them in the pan.
  7. Place the cooked cutlets on a baking sheet in the warm oven while you finish cooking the rest.
  8. Place cutlets on a plate with lemons to serve.


Recipe adapted from