Meat Dishes

Perfect Veal Cutlet Milanese

Perfect Veal Cutlet Milanese by 2sistersrecipes.com

Perfect Veal Cutlet Milanese is an Italian recipe handed down from our Mom. These are thinly sliced veal cutlets that have been pounded and coated with eggs then with semolina bread crumbs, and lightly fried to a crispy crust. Veal Cutlet Milanese is always served with a chilled tomato salad on the side.  A simple recipe to make dinner even easier and one your whole family will love! This veal cutlet Milanese recipe is 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 cheese is a salty cheese and adds enough flavor to the veal when its mixed with the bread crumbs.

Perfect Veal Cutlet Milanese will go perfectly with a side of our Italian Tomato Salad.

Best of all, you’ll have one fast and delicious dinner- under 30 minutes! Perfect for any weeknight meal!

 

Italian Tomato Salad by 2sistersrecipes.com

Some of 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 Cutlet Milanese by 2sistersrecipes.com

You can follow along below with our step-by-step instructions, or jump down to the bottom of this post for our full recipe card. 

 

 Perfect Veal Cutlet 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 grated Pecorino Romano cheese
  • 1 tsp. garlic powder
  • handful of fresh parsley
  • 1/2 cup of canola oil or vegetable oil, and extra or frying

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

 

Perfect Veal Cutlet Milanese
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
 
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!
Ingredients
  • 2 lbs. Veal Cutlets (about 14 to 16 slices)- thinly sliced
  • 3 eggs
  • ¼ cup milk
  • 3 cups Italian Semolina plain bread crumbs, or plain bread crumbs
  • 1 cup grated Pecorino Romano cheese
  • 1 tsp. garlic powder
  • handful of fresh parsley
  • ½ cup of canola oil or vegetable oil, and extra for frying
Instructions
  1. First, rinse parsley and chop it finely, set aside.
  2. In one bowl. Whisk together eggs and milk. Set aside.
  3. In a second bowl, mix together bread crumbs, pecorino cheese, garlic powder and parsley.
  4. Set the bowls side by side for easy prep.
  5. 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.
  6. Wash your hands.
  7. Next, prepare a large plate covered with 2 sheets of paper towels, and set it near the stove.
  8. Meantime, in a deep frying pan, heat oil on high heat. When oil is HOT, lower the heat to medium -low and gently add a few veal cutlets. Do not add too many cutlets, this will cool down the oil and making the cooking time longer.
  9. 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.
  10. Remove from oil and drain onto paper towels. Continue until all cutlets are done. Transfer cutlets onto a serving platter and serve.
  11. Serves 6 to 8

Are you cooking with us?  If you try this wonderful recipe, let us know and leave a comment!  Snap a photo and hashtag it on Instagram @2sistersrecipes, and on Pinterest if you like. 

We’d love to see what you cook!  You can also follow us on Facebook and Twitter.

Thanks for stopping by!

Anna and Liz

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11 Comments

  • Reply
    Shawn
    September 13, 2011 at 12:54 pm

    Looks like this is going to be Friday dinner…including your wine selection!

  • Reply
    Monet
    September 25, 2013 at 11:13 pm

    This looks like such a good meal! I love veal, and I know my whole family would be thrilled if I surprised them with this dinner. Thank you for sharing!

  • Reply
    annaliz
    September 25, 2013 at 11:55 pm

    HI Monet! Welcome to our Blog!! Its so nice to meet you! We're glad you like our recipe and hope you will be back again. We'll be coming over to your site to see whats cooking too! Have a great day!
    Warmly, Anna and Liz

  • Reply
    Marcellina In Cucina
    September 26, 2013 at 6:52 am

    My favourite cutlets! You make them like I do! Love it!!!

    • Reply
      annaliz
      September 27, 2013 at 12:51 pm

      I know – that's cool! We cook very similar!

  • Reply
    Tricia Buice
    January 18, 2017 at 1:16 am

    This sounds wonderful and I love that you recommended a good wine too! Yum!

    • Reply
      annaliz
      January 18, 2017 at 4:29 am

      Thank you Tricia, I had a little help with the choice of wine. Have a great week!

  • Reply
    Amy
    January 18, 2017 at 8:52 pm

    I love Veal and your Veal Cutlet looks amazing! Family recipes are the best. I can definitely enjoy a glass of Chianti with this veal cutlet! Sounds like a perfect dinner. Thanks for sharing. 🙂

  • Reply
    annaliz
    January 18, 2017 at 11:02 pm

    You re very welcome Amy!! Have a great week!

  • Reply
    Roz Corieri Paige
    January 20, 2017 at 2:30 am

    I love scallopini that we lovingly call scallopeen! I want to make this recipe from your family and need to know where to find semolina bread/bread crumbs or do you make your own bread to get the bread crumbs? Thanks Liz and Anna!

  • Reply
    annaliz
    January 20, 2017 at 5:41 am

    Hi Roz, the only way we can make semolina breadcrumbs is if we buy a loaf of semolina bread, let if get old and hard as a brick and then grind it into breadcrumbs. It's hard to find them in the South Carolina. I always get them in NY everytime we make a trip up and share them with my friends here who now taste the difference. I can give you the number to my butcher in NY who ships me semolina breads crumbs whenever I need them. Let me know I would be happy to email the number.

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