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Recipe for Veal Milanese

Veal Milanese: A Classic Italian Dish

Recipe for Veal Milanese

Veal Milanese, or “Cotoletta alla Milanese,” is a traditional Italian dish that hails from the Lombardy region, specifically Milan. This dish is a staple in Italian cuisine and is loved by many for its simplicity, yet rich and satisfying flavor. It consists of a breaded veal cutlet that is pan-fried to golden perfection. The result is a crispy exterior that encases a tender and juicy interior, making it a delightful treat for the palate.

History of Veal Milanese

The origins of Veal Milanese can be traced back to the Middle Ages. It was first mentioned in a document in 1134, where it was served at a banquet for the canon of Milan’s St. Ambrogio Cathedral. Since then, it has become a beloved dish in Milan and has spread to other parts of Italy and the world.

Ingredients for Veal Milanese

One of the beauties of Veal Milanese is its simplicity. The ingredients are few, but when combined, they create a dish that is full of flavor and texture. Here are the ingredients you will need:

  • 4 veal cutlets, bone-in
  • Salt and pepper to taste
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 cups breadcrumbs
  • 1 cup vegetable oil for frying
  • 1 lemon, cut into wedges

Step-by-Step Instructions

Now that you have your ingredients ready, let’s dive into the step-by-step process of making Veal Milanese.

  1. First, season the veal cutlets with salt and pepper on both sides.
  2. Dredge each cutlet in flour, shaking off any excess.
  3. In a shallow dish, beat the eggs. Dip each floured cutlet into the beaten eggs, ensuring that it’s fully coated.
  4. Next, coat each cutlet in breadcrumbs. Make sure that the entire cutlet, including the sides, is covered in breadcrumbs.
  5. Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, add the breaded cutlets. Cook each side for about 5 minutes, or until golden brown and crispy.
  6. Once cooked, transfer the cutlets to a paper towel-lined plate to drain any excess oil.
  7. Serve the Veal Milanese with lemon wedges. The acidity of the lemon juice adds a nice contrast to the richness of the veal.

Interesting Facts About Veal Milanese

Veal Milanese is not just a delicious dish; it also has some interesting facts and anecdotes associated with it.

  • The traditional recipe calls for a bone-in veal chop. The bone is said to add flavor to the meat as it cooks.
  • While Veal Milanese is typically served with lemon wedges, it can also be accompanied by a simple salad of arugula and cherry tomatoes. The freshness of the salad complements the richness of the veal.
  • Veal Milanese has a “cousin” in Austria known as Wiener Schnitzel. While they are similar, the main difference is that Wiener Schnitzel is made with veal or pork and is traditionally served with a side of potato salad.


Veal Milanese is a classic Italian dish that is loved for its simplicity and rich flavor. It’s a dish that has stood the test of time, from its origins in the Middle Ages to its popularity in modern Italian cuisine. Whether you’re an experienced cook or a beginner in the kitchen, this recipe is easy to follow and yields a delicious result. So why not give it a try? You might just find your new favorite dish.



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