Veal Milanese Recipe


  • 4 veal cutlets, pounded thin
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup vegetable oil
  • 1 lemon, cut into wedges


  1. Preheat the oven to 200°F (95°C).
  2. Place the flour in a shallow dish and season it with salt and pepper.
  3. In a separate shallow dish, beat the eggs.
  4. In another shallow dish, combine the breadcrumbs and Parmesan cheese.
  5. Dredge each veal cutlet in the flour, shaking off any excess.
  6. Dip the veal cutlets into the beaten eggs, then coat them in the breadcrumb mixture, pressing the breadcrumbs firmly onto the meat.
  7. Heat the vegetable oil in a large skillet over medium-high heat.
  8. Add the veal cutlets to the skillet and cook them until they are golden brown and crispy on both sides, about 2-3 minutes per side.
  9. Transfer the veal cutlets to a paper towel-lined plate to drain off any excess oil.
  10. Place the cooked veal cutlets on a baking sheet and keep them warm in the preheated oven until all the cutlets are cooked.
  11. Serve the Veal Milanese hot, with lemon wedges on the side.