How to Make a Veal Milanese

Pound the veal cutlets to about 1/4 inch thickness using a meat mallet.

Season the flour with salt and pepper in a shallow dish.

In another shallow dish, beat the eggs and season with a pinch of salt.

In a third shallow dish, combine the breadcrumbs and grated Parmesan cheese.

Dredge each veal cutlet in the seasoned flour, shaking off the excess.

Dip the floured cutlet into the beaten eggs, allowing any excess to drip off.

Coat the cutlet in the breadcrumb mixture, pressing gently to adhere the crumbs.

In a large skillet, heat the olive oil over medium-high heat until shimmering.

Fry the cutlets in batches for about 3-4 minutes on each side, or until golden brown and cooked through.

Remove the cutlets from the skillet and drain on paper towels.

Serve hot, garnished with chopped parsley and lemon wedges.

Equipment Needed

Spice Level:

Dietary