Real Recipes From Real Home Cooks ®

veal milanese

Recipe by
Francine Lizotte
Surrey South, BC

Crispy on the outside and tender inside, this quick and tasty recipe is perfect when time is in short supply.

yield 4 servings
prep time 10 Min
cook time 5 Min
method Stove Top

Ingredients For veal milanese

  • 4 lg
    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 c
    unbleached all-purpose flour
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
    onion powder
  • 2 lg
    free-range eggs
  • 1/2 tsp
    lemon zest
  • 3/4 c
  • 1/3 c
    parmesan cheese, grated
  • 1 1/2 Tbsp
    parsley, finely chopped
  • 1/3 c
    vegetable oil such as canola
  • 2 Tbsp
  • 1 Tbsp
    freshly squeezed lemon juice

How To Make veal milanese

  • 1
    Generously season the cutlets on both sides with salt and pepper; set aside.
  • 2
    In a shallow dish, add flour, garlic powder, onion powder, salt and pepper; stir until blended.
  • 3
    In another shallow dish, add eggs and lemon zest; mix and set aside.
  • 4
    In a third shallow dish, combine breadcrumbs, cheese, and parsley; mix well.
  • 5
    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.
  • 6
    Place in a plate while repeating the steps with the remaining cutlets.
  • 7
    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.
  • 8
    Reduce heat to medium-low and add butter.
  • 9
    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.
  • 10
    To view this tasty 20 minutes or less recipe on YouTube, click on this link >>>