Perfect Veal Cutlet Milanese is an Italian recipe handed down from our Mom. These are veal cutlets that are gently coated with eggs and semolina bread crumbs, then lightly fried to a crispy crust, and served with a chilled tomato salad on the side. Your whole family will love these! They are a nice change from making the usual chicken cutlets.
We love veal and especially veal cutlets that are super thin like these. They are so light, tender and crunchy with every bite; they become addicting – so make extra!
To prepare this dish, it’s always best to use good quality veal from your local meat market. Ask the butcher to thinly slice the veal and pound them. Also, ask the butcher for semolina bread crumbs. If they don’t carry them, you can find them at your local Italian bakery.
Semolina breadcrumbs are basically fresh loaves of semolina bread grounded into bread crumbs. They are all natural breadcrumbs without any chemicals or fillers added, and the cutlets turn out very light and tasty!
No need to add any salt or pepper to this recipe. Grated Pecorino Romano cheese is a salty cheese and adds enough flavor to the veal when its mixed with the bread crumbs.
Try these veal cutlets Milanese with a side of our Italian Tomato Salad, and you’ll have one fast and delicious dinner- under 30 minutes! Perfect for any weeknight meal!
Our friends have been asking if we could pair our dishes with wines. So with this dish, we recommend a great Italian red wine, such as a Chianti from the region of Tuscany. It will do wonders paired with this simple – yet perfect veal cutlets Milanese!
Cheers and enjoy!
Perfect Veal Cutlets Milanese
- 2 lbs. Veal Cutlets (about 14 to 16 slices)- thinly sliced
- 3 eggs
- 1/4 cup milk
- 3 cups Italian Semolina plain bread crumbs, or plain bread crumbs
- 1 cup Pecorino Romano grated cheese
- 1 tsp. garlic powder
- handful of fresh parsley
- 1/2 cup of canola oil or vegetable oil, and more if needed
Rinse parsley, chop it finely and set aside.
In one bowl. Whisk together eggs and milk. Set aside.
In a second bowl, mix together bread crumbs, pecorino cheese, garlic powder and parsley.
Set the bowls side by side for easy prep.
Dip each veal cutlet into the egg mixture and coat both sides. Then dip into the bread crumb mixture, one at a time and pat lightly to coat evenly on both sides. Place each breaded veal cutlets onto a plate and continue until all cutlets are done. Set aside. Wash your hands.
Next, prepare a large plate covered with 2 sheets of paper towels, and set it near the stove.
Meantime, in a deep frying pan, heat oil on high heat. When oil is HOT, gently add veal cutlets. Do not add too many cutlets, this will cool down the oil and making the cooking time longer.
Fry cutlets until golden brown on both sides, about 1 minute for each side. Because the veal is so thin, they cook very quickly, no need to over fry them.
Remove from oil and drain onto paper towels. Continue until all cutlets are done. Transfer cutlets onto a serving platter and serve.
Serves 6 to 8