Veal Milanese is a classic Italian dish that consists of a breaded and fried veal cutlet, typically served with a side of lemon wedges and a salad. The dish is named after the city of Milan, where it is said to have originated.

To make Veal Milanese, a veal cutlet is pounded thin, seasoned with salt and pepper, and coated in breadcrumbs, egg, and Parmesan cheese. The cutlet is then fried in oil until golden brown and crispy. The finished dish is typically served with a side of fresh arugula salad dressed with olive oil and lemon juice.

Veal Milanese, also known as “Cotoletta alla Milanese” in Italian, is a traditional dish that originates from Milan, Italy. The dish is said to have been created in the 19th century by a chef working for the aristocratic family of the Habsburgs, who ruled over Milan at the time. The chef was inspired by the famous Viennese dish, Wiener Schnitzel, and created a similar dish using local ingredients.

Veal Milanese quickly became popular among the wealthy and soon became a staple dish in Milanese cuisine. Today, it is still a popular dish in Milan and throughout Italy, as well as in many Italian restaurants around the world. While traditional Veal Milanese is made with veal, other meats, such as chicken or pork, can also be used.

To make Veal Milanese, you will need a few essential pieces of equipment to ensure that your dish turns out perfectly. The equipment needed to make Veal Milanese includes:

• Meat mallet – A meat mallet is used to pound the veal cutlets thin and tenderize them, making them easier to cook and more enjoyable to eat.
• Breading station – A breading station is used to coat the veal cutlets in breadcrumbs, egg, and Parmesan cheese. The station typically consists of three bowls – one for the flour, one for the beaten eggs, and one for the breadcrumbs and Parmesan cheese mixture.
• Frying pan – A frying pan is used to fry the breaded veal cutlets in oil until they are golden brown and crispy.
• Tongs – Tongs are essential for handling the veal cutlets while they are being breaded and fried, as they allow you to flip the cutlets without damaging the coating.
• Kitchen thermometer – A kitchen thermometer is useful for ensuring that the oil is at the right temperature for frying the veal cutlets. The ideal frying temperature is around 350-375°F.
• Plate lined with paper towels – A plate lined with paper towels is used to absorb any excess oil from the fried veal cutlets, making them less greasy and more enjoyable to eat.
• Lemon squeezer – A lemon squeezer is used to extract the juice from the lemon wedges that are typically served alongside Veal Milanese.

In addition to these essential pieces of equipment, you may also need a few other kitchen tools such as a knife, cutting board, and mixing bowls for preparing the salad dressing and other side dishes.

Recipe

Ingredients

• 4 bone-in veal chops, pounded thin
• Salt and pepper
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 cup vegetable oil
• 1/4 cup butter
• Lemon wedges, for serving
• Arugula salad, for serving

Instructions

1. Preheat your oven to 200°F. Line a baking sheet with parchment paper and set it aside.
2. Season the veal chops generously with salt and pepper on both sides.
3. Place the flour on a plate and season it with a pinch of salt and pepper.
4. In a shallow bowl, beat the eggs until they are well combined.
5. In another shallow bowl, mix together the breadcrumbs and Parmesan cheese.
6. Coat each veal chop in the seasoned flour, shaking off any excess.
7. Dip the floured veal chop in the beaten eggs, making sure to coat both sides.
8. Press both sides of the veal chop into the breadcrumb mixture, making sure that it is fully coated.
9. Heat the vegetable oil and butter in a large skillet over medium-high heat.
10. Once the oil is hot, add the breaded veal chops to the skillet, being careful not to overcrowd the pan.
11. Cook the veal chops for about 3-4 minutes on each side, or until they are golden brown and crispy. Depending on the size of your skillet, you may need to cook the veal chops in batches.
12. Once the veal chops are cooked, transfer them to the prepared baking sheet and place them in the oven to keep warm while you finish cooking the rest of the chops.
13. Once all of the veal chops are cooked, serve them with lemon wedges and a side of arugula salad dressed with olive oil and lemon juice.

Enjoy your delicious traditional Veal Milanese!

Tips

• When pounding the veal chops, be sure to use a meat mallet or the flat side of a heavy pan to ensure that they are pounded evenly.
• To ensure that the breading sticks to the veal chops, press firmly on the breadcrumbs when coating them.
• If you prefer a lighter version of this dish, you can bake the breaded veal chops in the oven instead of frying them. Simply place them on a greased baking sheet and bake them at 400°F for 15-20 minutes or until they are golden brown and crispy.

Variants of Veal Milanese

While the traditional recipe calls for veal cutlets, there are several variants to this dish that feature different types of meat, breading, or toppings. Some popular variants of Veal Milanese include:

• Chicken Milanese: This variant of Veal Milanese uses chicken cutlets instead of veal, but is otherwise prepared in the same way. The result is a lighter and less expensive version of the classic dish.
• Pork Milanese: Pork Milanese is another popular variant of this dish, which uses thin slices of pork loin or pork chops instead of veal. The pork is breaded and fried in the same way as veal, and is often served with a side of sautéed vegetables or a fresh salad.
• Beef Milanese: While not as common as the other variants, Beef Milanese is a dish that uses thin slices of beef instead of veal. The beef is typically pounded thin and breaded, and is often served with a side of mashed potatoes or roasted vegetables.
• Toppings: Some variations of Veal Milanese include different toppings, such as tomato sauce and mozzarella cheese to create a dish similar to chicken parmesan. Others may use arugula or other greens to create a fresh salad on top of the veal.
• Breading: While the traditional recipe calls for breadcrumbs and Parmesan cheese, other variations of Veal Milanese may use different types of breading such as panko, seasoned flour or even cornmeal to create a unique texture and flavor.

In conclusion, Veal Milanese is a versatile dish that can be customized to suit your taste and preferences. Whether you prefer to use chicken, pork or beef, or experiment with different types of breading and toppings, this classic Italian dish is sure to satisfy your cravings for a delicious and hearty meal.

Veal Milanese

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Ingredients

  

• 4 bone-in veal chops pounded thin
• Salt and pepper
• 1 cup all-purpose flour
• 2 large eggs beaten
• 2 cups breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 cup vegetable oil
• 1/4 cup butter
• Lemon wedges for serving
• Arugula salad for serving

Instructions

 

• Preheat your oven to 200°F. Line a baking sheet with parchment paper and set it aside.
• Season the veal chops generously with salt and pepper on both sides.
• Place the flour on a plate and season it with a pinch of salt and pepper.
• In a shallow bowl, beat the eggs until they are well combined.
• In another shallow bowl, mix together the breadcrumbs and Parmesan cheese.
• Coat each veal chop in the seasoned flour, shaking off any excess.
• Dip the floured veal chop in the beaten eggs, making sure to coat both sides.
• Press both sides of the veal chop into the breadcrumb mixture, making sure that it is fully coated.
• Heat the vegetable oil and butter in a large skillet over medium-high heat.
• Once the oil is hot, add the breaded veal chops to the skillet, being careful not to overcrowd the pan.
• Cook the veal chops for about 3-4 minutes on each side, or until they are golden brown and crispy. Depending on the size of your skillet, you may need to cook the veal chops in batches.
• Once the veal chops are cooked, transfer them to the prepared baking sheet and place them in the oven to keep warm while you finish cooking the rest of the chops.
• Once all of the veal chops are cooked, serve them with lemon wedges and a side of arugula salad dressed with olive oil and lemon juice.