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Veal Milanese is a fried breaded veal cutlet, a typical recipe from Milan usually served with an arugula salad and/or french fries. Some restaurants in Milan serve a huge cutlet also called Elephant Ear, larger than the plate in which it is served.
What Milanese means
Any meat can be made “Milanese Style”, chicken, beef, pork, but the classic dish is made with veal rib. It is a dish often ordered by children, but adults love it too.
Milanese means from Milan, therefore Veal Milanese has no similarity with Risotto alla Milanese which is made with saffron and beef broth. There is nothing in common between the two recipes, just the city of origin.
Veal Milanese is very similar to the Austrian dish Wiener Schnitzel. In the veal Milanese the breadcrumbs can be mixed with Parmesan and garlic, it is, therefore, my favourite version.
Which cut of meat to use
The classic Veal Milanese is made with veal rib with in-bone. The meat is tenderized with a meat hammer and the slice of meat made very thin. Ask your butcher to do that for you.
If you want to know more about cuts of beef names and how to use them, you can read my article: Cuts of Beef for Barbecuing
How to prepare Veal Milanese
- The cutlet is seasoned with salt and nutmeg
- It is then dipped into a beaten egg.
- The veal is then coated with breadcrumbs mixed with a tbsp of grated parmesan cheese, 1/2 crushed garlic and few shredded basil leaves ( found out more on my article: Grated Parmesan and Breadcrumbs)
- Fry the veal on both sides
Traditions of the recipe
If you noticed, the Veal Milanese is NOT previously coated into flour as it usually done with other breaded and fried food. Why? I don’t know!
Some recipes claim that the cutlet should be breaded twice, but the Italian cooking bible Il Talismano della Felicita, claims that it is a trick used by restaurants to make the meat look thicker
I just make sure the meat is properly coated and that is enough for me.
How to cook Veal Milanese
The classic veal Milanese is fried in butter, and cooked until the breadcrumbs are golden and crispy. Since the butter has a low burning temperature, it risks burning when heated for a long time as the veal Milanese requires.
- Clarify the butter by removing the white organic particles
- Add some olive oil
By using either one of those options, you will have a perfectly cooked meat without burning the butter. I usually use the second as it is much quicker.
How to make clarified butter
- Melt the butter in a pan
- The white granules will start to separate from the oily part
- Remove them with a sieve spoon
- Once all the white particles are removed the butter is clarified
How to serve Veal Milanese
Once it is ready, serve it directly on a plate. Garnish with arugula and fresh tomatoes seasoned with salt and extra virgin olive oil.
The freshness of the tomatoes and peppery taste of the arugula give a nice contrast to the buttery taste.
While you may be tempted to eat it with ketchup, refrain! In Italy, we drizzle some fresh lemon juice.
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Classic Veal Milanese
- 2 slice veal rib
- 1 egg
- 2 cup breadcrumbs
- 3 leaves basil
- 1 tbsp Parmesan
- 1/2 clove garlic
- 1/2 cup butter (optional clarified butter)
- 1 tbsp extra virgin olive oil
- Prepare the breadcrumbs by mixing them with the Parmesan, crushed garlic and finely chopped basil
- Tenderize the veal meat with a meat hammer to make the slice as thin as you can. You can also ask the butcher to do that for you
- Season with salt and nutmeg
- Beat the egg and dip the veal cutlet
- Coat the veal with breadcrumbs mixed with grated parmesan
- In a frying pan melt the butter and add a tbsp of olive oil. The olive oil will keep the butter at high temperature without burning it
- Fry the veal cutlet on one side
- Turn the other side once the breadcrumbs are gold and crispy
- Once it is cooked serve on a plate
- Garnish with arugula and tomato salad seasoned with salt and extra virgin olive oil
- Drizzle some fresh lemon juice just before eating it
Important Notes to Make Veal Milanese
- The classic Veal Milanese is made with veal rib with in-bone. The meat is tenderized with a meat hammer and the slice of meat made very thin. Ask your butcher to do that for you.
- the Veal Milanese is NOT previously coated into flour as it is usually done with other breaded and fried food.
- I always have a bag of breadcrumbs flavoured with basil, garlic and Parmesan in the freezer. You can find more on the article: Grated Parmesan and Breadcrumbs
- Some recipes claim that the cutlet should be breaded twice, but the Italian cooking bible Il Talismano della Felicita, claims that it is a trick used by restaurants to make the meat look thicker
- The classic veal Milanese is fried in butter, and cooked until the breadcrumbs are golden and crispy. Since the butter has a low burning temperature, it risks burning when heated for a long time as the veal Milanese requires. To avoid this add some olive oil to the butter.