Veal Milanese
I’m a carnivore… plain and simple! How many times have I told David that when I met him, if he was a vegetarian or vegan, that would’ve been as far as it goes! Being a foody, I enjoy cooking with a variety of meats.
I don’t really have any preference because it all depends on how I feel, what I want to eat and what I have on hand. I do like to make a rotation… one day it’s chicken, the next it can be beef or pork followed by a meal with just salad 🥗 then back to meat again.
We both enjoy beef 🐂. I use all cuts from it like brisket, flank, round, shank, etc. When I want to take it up a notch, I either go for tenderloin or veal! Although both are tender, veal is a tad more so and it’s also milder in taste. Light pink in color, veal is low in cholesterol, faster to cook and easier to digest.
There are so many recipes that use this protein like Veal Ossobuco, Veal Orloff, Veal Piccata, Veal Oscar, Veal Florentine, Veal Saltimbocca, Blanquette de Veau, Braciole, Veal Marsala, Carpaccio, Vitello Tonnato, and many others. Now, here’s another one… Veal Milanese!
One of the most famous dishes in Italian cuisine, this recipe is simply amazing! Also known as Cotoletta alla Milanese, these tasty cutlets are tender inside and crispy outside. Besides being incredibly delicious 😋, these can be ready in under 20 minutes… bonus!!!
Quickly pan fried, Veal Milanese has a beautiful well-seasoned crust on it due to the breading. In my flour mixture, there’s garlic powder, onion powder, salt and pepper. In the second shallow dish, eggs and lemon zest 🍋 are blended. In the last one, breadcrumbs are combined with Parmesan cheese and parsley.
I use Panko breadcrumbs but I grind them in a spice grinder to achieve a finer texture. It adheres better on the meat plus it blends nicely with the cheese 🧀 and parsley.
Recently, a friend of mine was asking if she should buy scallopini or cutlets. I giggled a little and told her that they’re the same cut and that also includes “schnitzel”. They are thinly sliced meat (chicken, pork, turkey, lamb, etc.) that are pounded down or run through a meat press forming machine.
Why 3 different terminologies?
It depends on where you’re from around the globe 🌎. In French, we call them “escalope” which translates into “scaloppini” in Italian. Schnitzel is a thin slice of meat, usually veal, pounded, then breaded and fried. In English speaking countries, the term cutlet is used.
Here’s some culinary trivia…
Did you know that Veal Milanese is also called Veal Sinatra. The reason is it was one of Frank Sinatra’s favorite dishes. Patsy’s Italian Restaurant located on 56th Street in New York 🗽 was his beloved dining spot and as he liked his cutlets very thin, thinner than regular scaloppini, they didn’t have a problem to meet his request.
Thin slices of tender meat breaded in a well-seasoned breadcrumb, this mouthwatering Veal Milanese recipe is exactly what you need when time is in short supply. With its delicate taste and served along with a nice green salad, this is a meal everyone will love 😍!
Bon Appétit! 🍽
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Veal Milanese
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Ingredients
- 4 large veal cutlets, 1/4-inch thick
- ground Himalayan pink salt, to taste and divided
- freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
- 1/2 cup unbleached all-purpose flour
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 2 large free-range eggs
- 1/2 tsp. lemon zest
- 3/4 cups breadcrumbs
- 1/3 cup Parmesan cheese, grated
- 1 1/2 tbsp. parsley, finely chopped tips & tricks
- 1/3 cup vegetable oil such as canola tips & tricks
- 2 tbsp. butter
- 1 tbsp. freshly squeezed lemon juice tips & tricks
Directions
- Generously season the cutlets on both sides with salt and pepper; set aside.
- In a shallow dish, add flour, garlic powder, onion powder, salt and pepper; stir until blended.
- In another shallow dish, add eggs and lemon zest; mix and set aside.
- In a third shallow dish, combine breadcrumbs, cheese, and parsley; mix well.
- Working with one at a time, dredge seasoned veal into the flour mixture and shake off any excess flour. Dip in egg mixture and then into breadcrumb mixture, evenly coat the veal and press down to adhere.
- Place in a plate while repeating the steps with the remaining cutlets.
- In a large skillet over medium-high heat, add oil and when hot, add coated veal. Cook for 1 ½ to 2 minutes per side. Transfer to a plate.
- Reduce heat to medium-low and add butter.
- When melted and light golden brown, add lemon juice. Quickly swirl the pan to blend before drizzling the butter sauce over the veal. Serve immediately with salad.
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