Meat Dishes/ Under 30 Minute Meals

Perfect Veal Cutlet Milanese

Perfect Veal Cutlet Milanese by 2sistersrecipes.com

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Perfect Veal Cutlet Milanese are thinly sliced veal cutlets for scallopini, coated with eggs, then with semolina bread crumbs, and lightly fried to a crispy crust. It’s always served with a chilled tomato salad on the side.  Perfect 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!

Serve with our tangy, juicy, Italian Tomato Salad and maybe our Cheesy Mini Biscuits (Jim n Nicks copycat) and you’ll have one delicious meal.

 

 
Perfect Veal Cutlet Milanese by 2sistersrecipes.com
 
 

Cook’s Notes and TIPS for Success!

  • 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 for scallopini and pound them.  

  • If you buy them at your local supermarket, you will get less quality, and you will need to pound them before you start. 

  • Also,  it’s best to use good quality bread crumbs.  Ask the butcher if they happen to carry “semolina bread crumbs.”  The bread crumbs will make a huge difference in flavor.  If they don’t have them, you can probably find them at any local Italian bakery.  Other bread crumbs sold on shelves at supermarkets are filled with junk ingredients, and they are not good nor worth the money. 

  • 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 it’s mixed with the bread crumbs.

 

WHAT ARE SEMOLINA BREAD CRUMBS?

Semolina bread crumbs are basically bread crumbs made from day-old baguettes of semolina bread.  The old bread is then put through a grinder to grind it into fine bread crumbs. 

And, most Italian bakery’s make their own bread crumbs, using their own bread and selling them in individual packages.

They are better in quality simply because they’re all-natural breadcrumbs without any chemicals, fillers, or artificial additives, and the cutlets always turn out very light and delicious tasting!   

 

 

CAN WE MAKE OUR OWN BREAD CRUMBS? 

Yes, indeed!  Never waste any day-old baguette!  If you have day-old bread, toss it into an oven at 400 degrees F, and toast the bread until it’s well toasted.  

Then use a good coffee or spice grinder to grind the crusty bread into bread crumbs. 

For one pound of veal cutlets, you will need about 1 cup of breadcrumbs, and that’s about 1/2 of a baguette.  Make extra and save the rest in a zip-lock bag and label the bag “bread crumbs.”  They will stay fresh for months if kept in the refrigerator, or in the freezer. 

 

Perfect Veal Cutlet Milanese by 2sistersrecipes.com

 

This recipe calls for 2 pounds of veal cutlets and will feed a large family, or guests.  You can certainly cut the recipe in half for fewer servings.

Best of all, you’ll have one fast and delicious dinner, under 30 minutes!

Perfect for any weeknight meal!   

… and if you have any leftovers?   Veal cutlets are great to use in a sandwich for lunch the next day (the Italian way!).

 

Perfect Veal Cutlet Milanese by 2sistersrecipes.com

 
 

Perfect Veal Cutlet Milanese is a simple recipe that makes dinner a snap and one your whole family will love! 

A delicious meal, and one we highly recommend you try our recipe.   

It’s a classic Italian dish, typically known as “fried veal cutlets” but over the years restaurants have changed the name to make it sound like an upscale gourmet dish, and it’s usually served with a chilled tomato salad on the side or on top. 

An exquisite dish to pair with a lovely Italian red wine, like a Chianti from the region of Tuscany.  It will do wonders with this simple – yet perfect Veal Cutlet Milanese recipe! 

Cheers, and Enjoy!  ๐Ÿ˜‰

 

 

*Follow along below with our Step-by-Step directions, or jump down to the bottom for our full recipe card. 

 Ingredients for 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

  • a handful of fresh parsley

  • 1/2 cup of canola oil or vegetable oil, and extra or frying

Directions: 

1.  Rinse parsley, chop it finely, and set aside. 

2.  In one bowl or in a breading tray, whisk together the eggs and milk. Set aside.

3.  In a second bowl or tray, mix together bread crumbs, pecorino cheese, garlic powder, and parsley.

 
2 trays with veal in egg mixture and bread crumbs in the other. by 2sistersrecipes.com
 
 

Set the bowls or trays, side by side for easy prep.

4.  One at a time, dip each veal cutlet into the egg mixture and coat both sides.  Then dip into the bread crumb mixture, and pat lightly to coat evenly on both sides.

 

Veal cutlet breaded and placed onto a nearby plate by 2sistersrecipes.com
 
 

 5.  Place each breaded veal cutlet onto a plate nearby, and continue the same until all the cutlets are done.  Set aside.

Then wash your hands.

QUICK TIP TO MAKE-AHEAD!   

  • Here is where you can prepare the breaded veal cutlets hours before you fry them.  Just transfer your plate with the prepared breaded cutlets into your refrigerator and keep them chilled until you are ready to fry them up. 

 

6.  Next, prepare a large plate covered with 2 sheets of paper towels, and set it nearby on the counter.

7.  Meantime, in a deep frying pan, heat oil on high heat.  When the oil is HOT, gently add veal cutlets.

Keep in mind, not to add too many cutlets, this will cool down the oil and making the cooking time longer.  And you will need to stay nearby the stove since these cutlets will fry up quickly. 

cutlets frying in a skillet on the stove. by 2sistersrecipes.com

 

Then fry the veal until golden brown on both sides, about 1 minute on each side. 

Quick Note: Because the veal is so thin, they will shrink in size and will cook very quickly, no need to over fry them.  So keep an eye on them.

8.  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

 

 

… Thanks for PINNING!

Perfect Veal Cutlet Milanese by 2sistersrecipes.com

More Delicious Dinner Ideas, and Under 30 Minutes!

 

Popular SIDES to serve with our VEAL CUTLETS!

 

Yield: 6 to 8

Perfect Veal Cutlet Milanese

Perfect Veal Cutlet Milanese by 2sistersrecipes.com

Perfect Veal Cutlet Milanese 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. An easy, and delicious meal your whole family will enjoy!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 2 lbs. Veal Cutlets (about 14 to 16 slices)- thinly sliced
  • 3 eggs
  • 1/4 cup milk
  • 2 cups Italian Semolina plain bread crumbs, or plain bread crumbs
  • 1 cup grated Pecorino Romano cheese
  • 1 tsp. garlic powder
  • a handful of fresh parsley
  • 1/2 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 next to one another, 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 the 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

That’s it friends!  If you have any questions, ask away! And if you tried our Perfect Veal Cutlet Milanese recipe, let us know and leave a comment!  We’d love to hear from you.  

Have fun and snap a photo and hashtag it on Instagram @2sistersrecipes, and on Pinterest. We’d love to see what you cook! 

Don’t forget to enter your email in our Subscribe “Weekly Newsletter” Box and get our recipes FREE every time we post a new recipe!  And, follow us on social media to get all the latest updates!

Happy Cooking!  ๐Ÿ™‚

Thanks for stopping by!

Anna and Liz

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11 Comments

  • 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.

  • 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 18, 2017 at 11:02 pm

    You re very welcome Amy!! 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. ๐Ÿ™‚

  • 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
    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
    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
    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
    Shawn
    September 13, 2011 at 12:54 pm

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

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