Veal Milanese
Veal Milanese is a traditional Italian dish made with thinly pounded veal cutlets that are breaded and pan-fried to perfection. It’s crispy on the outside and tender on the inside, often served with a squeeze of lemon juice.
Nutrition
Calories: 420cal
Carbohydrate: 28g
Protein: 34g
Fat: 20g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
10 min Cook
30 min Total
4 Servings
Ingredients
Instructions
- Place each veal cutlet between two sheets of plastic wrap. Using a rolling pin or meat mallet, gently pound the veal to an even 1/8-inch thickness. Season both sides with salt and pepper.
- Prepare a breading station using three shallow bowls. In the first bowl, place the flour. In the second bowl, whisk together the eggs and milk. In the third bowl, combine the breadcrumbs and grated Parmesan cheese.
- Dredge each veal cutlet first in the flour, shaking off any excess. Next, dip it into the egg mixture, allowing any excess to drip off. Finally, coat it evenly with the breadcrumb mixture, pressing lightly to adhere.
- Heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the veal cutlets, making sure not to overcrowd the pan. Cook for 2 to 3 minutes on each side, or until golden brown and crispy.
- Transfer the cooked veal to a plate lined with paper towels to absorb any excess oil. Sprinkle with a little more salt while hot.
- Serve the Veal Milanese immediately with lemon wedges for squeezing on top. Garnish with chopped parsley, if using.
