Looking for a show-stopping veal recipe? Our Veal Milanese recipe elevates the classic with bone-in chops, pounded thin and coated in a crispy panko-parmesan crust.
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Veal Milanese is a stunning classic Italian dish that features bone-in veal chops, breaded and fried to golden perfection. We wanted to recreate this restaurant dish at home (without the price tag), so we’ve refined this method to achieve the perfect balance of tender veal and crunchy exterior. Our step-by-step recipe makes sure you’ll create an impressive, restaurant-quality dish at home, with options if you’re keeping it low-carb. And trust us, it’s easier than it looks.
Served with a light arugula salad and creamy whipped ricotta, this meal strikes a perfect balance between decadence and simplicity.
Ingredients for Veal Milanese Recipe
- For the Veal Milanese:
- bone-in veal chops (or veal cutlets for easier handling)
- flour
- Salt and pepper
- eggs
- panko breadcrumbs or pork panko (we use pork panko to keep it low-carb)
- grated parmesan cheese
- shredded parmesan cheese
- avocado oil, or other high smoke point neutral oil
- For the Garnish:
- Lemon zest
- Flakey salt and freshly ground black pepper
- Fresh parsley, minced
- Lemon wedges
- Serve with:
- Arugula, tossed in lemon-infused olive oil with a drizzle of balsamic vinegar
- Sliced fresh tomatoes
- Whipped ricotta (ricotta mixed with Mediterranean medley olive oil, salt, and pepper)
How to Make Veal Milanese
- Prep the Veal:
- Using a meat mallet, pound the veal thin around the bone to an even thickness of ¼ to ½ inch without tearing from the bone.
- Set Up the Dredging Station:
- Arrange three shallow bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with a mixture of panko and both types of parmesan cheese.
- Bread the Veal:
- Dredge each veal chop in flour, dip in egg, then coat thoroughly with the panko-parmesan mixture. Set on a wire rack over a baking sheet and chill in the refrigerator for 30 minutes to an hour to set the bread crumb mixture.
- Fry the Veal:
- Heat the oil in a large skillet or Dutch oven over medium-high heat until shimmering. Fry each chop for about 2 minutes per side until golden brown and crisp. Rest on a clean wire rack.
- Rest and Serve:
- Let the veal rest while preparing the plates. Serve over a bed of arugula tossed in lemon-infused olive oil, accompanied by whipped ricotta and fresh tomato slices. Garnish with lemon zest, minced parsley, flakey salt, and black pepper. Squeeze fresh lemon juice over the top and serve immediately.
Girl Carnivore Tips for cotoletta alla milanese
- Even Thickness: Ensuring the veal is uniformly thin helps it cook quickly and evenly.
- Chilling: Letting the breaded veal chill helps the coating stick better during frying.
- Oil Temperature: Keep the oil hot enough to fry the veal quickly without absorbing excess oil, but not so hot that it burns the coating.
Why You’ll Love This veal milanese Recipe
Cotoletta alla milanese offers a delightful contrast of textures and flavors. The only difference between it and schnitzel is pork cutlets vs veal. The crispiness of the breaded veal paired with the creaminess of whipped ricotta and the freshness of the arugula salad provides a fulfilling and balanced meal that’s perfect for any occasion.
How to Serve Perfect Veal Milanese with Side Dishes
Pair Veal Milanese with a light arugula salad dressed in lemon-infused olive oil and balsamic vinegar to balance the richness of the meat. Whipped ricotta and fresh tomato slices add creaminess and freshness to the dish.
For heartier options, consider creamy polenta or simple risotto. A small plate of pasta is always welcomed, too for anyone who’s not low-carb.
Recommended Wine Pairing
A Pinot Noir or lightly oaked Chardonnay complements the veal beautifully, balancing the dish’s rich flavors with their fruity and acidic profiles.
Leftovers and Reheating Veal chop Milanese
Store any leftovers wrapped with plastic wrap on a plate in the fridge for up to 3 days. The breading may get soggy.
To reheat: Preheat a pan over medium heat and sear the veal quickly to reheat and help add crispness back to the coating.
More timeless veal recipes
Veal Recipes
Ground Veal Tacos
Veal Recipes
Veal Piccata
Veal Recipes
Veal Meatballs
Veal Recipes
Stuffed Breast of Veal Recipe
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Veal Milanese Recipe
Ingredients
For the veal
- 2 bone in veal chops we love the presentation of this dish with the bone in chops, but a veal cutlet is easier to manage and works just as well.
- ¼ cup flour
- Salt and pepper
- 2 eggs
- ¼ cup panko or pork panko
- ¼ cup grated parmesan cheese
- ¼ cup shredded parmesan cheese
- ½ avocado oil or other neutral high smoke point frying oil
Garnish
- Lemon zest
- Flakey salt and freshly ground black pepper
- Fresh parlsey minced
- Lemon wedges
Instructions
Prep the veal:
- Using a meat mallet, pound veal thin (working around the bone) trying to get the meat as thin as possible, ¼ – ½” thick evenly from edge to edge, without tearing from the bone.
- Arrange your dredging station
- Place the flour in a large shallow bowl. Mix in salt and pepper.
- In another large shallow bowl, whisk the 2 eggs with a splash of water or oil
- In a third shallow bowl, mix the panko, grated parmesan and shaved parmesan cheese together.
- Dredge the veal chop in flour, shaking gently to let excess fall off
- Coat in egg, and let the excess egg drip off
- Coat in the panko mixture, making sure to evenly coat both sides (don’t worry about the bone).
- Place on a wire rack nestled over a rimmed baking sheet and repeat with the other chop.
- Place in the fridge for 30 minutes to 1 hour.
Fry the veal:
- When ready to cook, heat oil in a high walled large skillet or dutch oven over medium-high heat until the oil shimmers and is just starting to smoke. You should only be able to hold your hand,3 to 4 inches over it for a few seconds before it gets hot.
- Place one of the veal chops in the oil and fry for 2 minutes, until the coating has formed a golden brown crust and the exposed bone is golden brown.
- Flip and cook the other side, another 2 minutes. You may need to use a long thin spatula to flip the meat to make it easiy and safe. Cooking time will vary depending on how thick your cutlet is, but should be quick to avoid the coating getting soggy or the veal overcooking.
- Rest the veal on a clean wire rack placed over a baking sheet, to help the coating stay crisp.
- Veal should reach an internal temp of 145 degrees F with a meat thermometer according to the USDA, though with pieces this thin, it can be hard to get an accurate reading.
- Repeat with the other chop.
- Let both rest on the wire rack while you arrange the plates.
Serve
- Serve the fried veal milanese over fresh arugula tossed in oil with whipped ricotta, sliced tomatoes, and lemon wedges.
- Garnish with fresh lemon zest, minced parsley, flakey salt and freshly ground black pepper and serve immediately.
Nutrition
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