Veal Milanese

Veal Milanese is a fried breaded veal cutlet that is crispy and tender. A classic dish from the Milan region of Italy. It is fast and easy dish that is also elegant and a beautiful dinner. Veal Milanese (Cotoletta alla Milanese) is one of the most famous dishes of traditional Italian cuisine. It was made for the first time in Milan in the early 1100’s by monks. Milanese veal cutlet is made from the loin.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Servings: 4 Servings

Calories: 686 kcal per serving

Ingredients

1 cup - flour
1 ½ teaspoons - Italian Seasoning
2 teaspoons - All Purpose Seasoning Blend
4 - Eggs
1 ½ cups - Plain bread crumbs
4 - Veal cutlets
¼ cup - Olive oil
1 - lemon

Instructions

Preheat oven to 200 degrees F.
Add flour and Italian Seasoning Blend to a shallow dish and stir together; Set aside.
Add eggs to another shallow dish and beat until fully combined; Set aside.
Pour breadcrumbs and 1 teaspoon of All Purpose Seasoning Blend into a third shallow dish; Set aside.
Season both sides of the veal cutlets with remaining teaspoon of All Purpose Seasoning Blend.
Dip each veal cutlet into the flour, coating both sides. Shake off any excess flour.
Then, dip each cutlet into the egg mixture, ensuring both sides are coated.
Last, dip each cutlet into the bread crumb mixture, ensuring both sides are fully coated. You may need to press the crumbs onto the veal. Set prepared cutlets on a plate.
Pour oil into a skillet over medium-high heat and heat it until the oil is shimmering.
Once oil is hot, add the veal, 2 cutlets at a time, and cook until cooked through, about 3-4 minutes per side.
Remove the veal to a rimmed baking sheet fitted with a wire rack and place in the preheated oven.
Repeat the process with the remaining cutlets.
Right before serving, squirt each cutlet with a lemon wedge.

Nutrition