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Veal Milanese with arugula salad

📋Classic Veal Milanese

Veal Milanese is a fried breaded veal cutlet, a typical recipe from Milan usually served with an arugula salad and/or french fries. #yourguardianchef #Italianrecipe #italianfood #veal
Course Main Course
Cuisine Italian
Keyword Beef Milanese, Pork Milanese, Veal Milanese
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people
Calories 938kcal



  • Prepare the breadcrumbs by mixing them with the Parmesan, crushed garlic and finely chopped basil
    2 cup breadcrumbs, 3 leaves fresh basil leaves, 1 tbsp freshly grated Parmesan, 1/2 clove peeled garlic cloves
    Basic Freezing for winter breadcrumbs
  • 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
    2 slice veal rib
  • Season with salt and nutmeg
    salt, freshly grated nutmeg
  • Beat the egg and dip the veal cutlet
    1 fresh eggs
  • 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
    1/2 cup butter, 1 tbsp extra virgin olive oil
  • 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
    1 tsp lemon juice



  • 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.


Calories: 938kcal | Carbohydrates: 78g | Protein: 18g | Fat: 61g | Saturated Fat: 32g | Cholesterol: 206mg | Sodium: 1268mg | Potassium: 242mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1535IU | Calcium: 253mg | Iron: 5.6mg