Veal Milanese

5 from 33 votes

Veal Milanese, also known as Cotoletta alla Milanese, combines tender veal cutlets with a seasoned crispy golden crust, with a hint of lemon creating an incredible mouthwatering culinary experience.

Prep Time15

Cook Time6

Total Time21

Course: Entree

Cuisine: Italian, Italian - American

Servings:

Calories: 503kcal

Equipment

large frying pan

Ingredients

Veal

8 oz veal cutlet

Breading Station

½ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
2 large eggs lightly beaten with ¼ cup milk or water
1 cup panko bread crumbs
¼ cup Romano cheese grated - or Parmesan cheese
½ teaspoon garlic powder
½ teaspoon onion powder
⅛ teaspoon black pepper
2 tablespoon Italian parsley chopped
1 teaspoon lemon zest one lemon

Cooking

½ cup vegetable oil

Instructions

Veal

Using a meat hammer pound out the veal slices. Depending upon the size of the veal slices you may need to add two pieces together.
This is done by pounding out each piece then seaming them together by overlapping the pieces and pounding them out a little more.

Breading Station

Mix the flour, salt, and pepper together.
Lightly beat the two eggs with ¼ cup of milk or water for the eggwash.
Mix panko bread crumbs, romano cheese, garlic powder, onion powder, black pepper, parsley, and lemon zest together until well blended.
Coat the veal cutlets with the seasoned flour. Then place them in the egg wash, and finally in the bread crumb mixture.
Make sure you get a good coating of each ingredient on the veal, completely coating them.

Cooking

Add ½ cup of vegetable oil to a large frying pan, then place it over medium-high heat.
When the oil is hot, carefully place the breaded veal cutlets into the pan and saute until golden brown (about 2 minutes per side)
Remove the cooked veal cutlets from the pan and place them on a wire rack to drain for one minute.
If you are cooking in batches and need to keep them warm, set your oven at 225 degrees and keep them on the wire rack in the oven until ready serve.

Nutrition