The Veal Milanese
Crispy, golden, and bursting with rich flavors, The Veal Milanese is a classic Italian dish that exudes elegance and simplicity. Tender veal cutlets are pounded thin, seasoned to perfection, and coated in a crunchy Parmesan-enhanced breadcrumb crust, creating an irresistible texture with every bite. Fried to a flawless golden brown in shimmering olive oil, this dish is a masterclass in traditional cooking techniques. Finished with a refreshing squeeze of lemon and optionally served with peppery arugula for a vibrant contrast, The Veal Milanese is as visually stunning as it is delicious. Ready in just 30 minutes, this quick and easy recipe is perfect for weeknight dinners or sophisticated entertaining. Make this Italian classic the centerpiece of your meal and impress your guests with its timeless flavors! Keywords: veal Milanese recipe, classic Italian dish, crispy and golden veal, Parmesan breadcrumbs, quick dinner idea, elegant Italian recipes.
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Recipe Information
Ingredients
- 4 pieces (about 4-6 ounces each) Veal cutlets
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1.5 cups Breadcrumbs
- 0.5 cups (freshly grated) Parmesan cheese
- 1 teaspoon (to taste) Salt
- 0.5 teaspoon (freshly ground) Black pepper
- 0.5 cups Olive oil
- 4 pieces (for serving) Lemon wedges
- 2 cups (optional, for serving) Arugula
Instructions
Place each veal cutlet between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound them gently until they are about 1/4 inch thick.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs and milk, and one with breadcrumbs mixed with grated Parmesan cheese, salt, and black pepper.
Lightly season the veal cutlets with salt and pepper on both sides.
Dredge each cutlet in the flour, shaking off any excess. Then dip it into the egg mixture, allowing the excess egg to drip off. Finally, coat it thoroughly in the breadcrumb mixture, pressing gently to adhere. Lay the breaded cutlets on a plate or tray.
In a large skillet, heat olive oil over medium heat until shimmering. You can test the oil by sprinkling a few breadcrumbs in; if they sizzle, the oil is ready.
Working in batches if necessary, carefully lay the cutlets in the hot oil. Cook for 2-3 minutes per side, or until golden brown and crisp. Avoid overcrowding the pan.
Transfer the cooked cutlets to a paper towel-lined plate to drain any excess oil.
Serve immediately with a squeeze of fresh lemon juice over the top. For an elegant presentation, pair each cutlet with a handful of arugula lightly dressed in olive oil and a bit of lemon juice.
Nutrition Facts
Calories |
3472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.3 g | 240% | |
| Saturated Fat | 47.7 g | 239% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 1047 mg | 349% | |
| Sodium | 3485 mg | 152% | |
| Total Carbohydrate | 223.7 g | 81% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 14.8 g | ||
| Protein | 225.8 g | 452% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 818 mg | 63% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 2193 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
