Veal Milanese Recipe

A wooden table with two plates of golden brown veal milanese, greens, and sliced tomatoes.

5 from 1 vote

Create an impressive veal Milanese using bone-in chops pounded thin and coated in a crispy panko-parmesan crust. It's a show-stopping Italian classic that will make you feel like a next level chef.

Prep Time40

Cook Time10

Resting Time5

Total Time55

Course: Main Course

Cuisine: Italian

Servings:

Calories: 622kcal

Author: Kita Roberts

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.

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