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.
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.
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 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! 😉
*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
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
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.
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.
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.
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
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More Delicious Dinner Ideas, and Under 30 Minutes!
Popular SIDES to serve with our VEAL CUTLETS!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
- 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
- First, rinse parsley and chop it finely, 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 next to one another, 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 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.
- 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