I’m thrilled to share this straightforward yet incredibly satisfying Easy Veal Milanese Recipe using delicate veal scaloppine. If you’ve ever dreamt of recreating that exquisite restaurant experience in your own kitchen, this recipe is your golden ticket. It’s surprisingly simple to prepare, but the results are always impressive, leaving you with tender, flavorful veal coated in a beautifully crisp crust.

What is Veal Milanese? The Italian Classic Explained

You might be wondering, What exactly is Veal Milanese? For those unfamiliar, it’s a timeless Italian dish, known as “Cotoletta alla Milanese” in its homeland, particularly Lombardy. At its heart, “Milanese style” or “Milanese” (or milanesa in some cultures) refers to a cooking method where a thin slice of meat – traditionally veal – is breaded and then pan-fried until golden and crispy. This technique ensures the meat stays juicy while developing a delightful crunchy exterior, making it a beloved staple in Italian cuisine and around the world.

While similar to Austrian Wiener Schnitzel, Veal Milanese typically uses bone-in veal chops for the authentic version, though thinly pounded veal scaloppine (boneless) is very common and equally delicious for a quicker preparation, as we’ll do in this recipe. It’s distinct from dishes like Veal Parmigiana, which often involve tomato sauce and melted cheese baked on top; Milanese focuses purely on the perfect crispy breading and the quality of the veal, usually served simply with lemon.

Many of you have enjoyed my other popular veal recipes, such as Easy Italian Veal Chops, the zesty Veal Piccata, and hearty Slow Cooker Veal Meatballs, all of which have been huge hits! This Milanese recipe promises to be another family favorite, offering a different, equally delightful way to savor veal.

Essential Ingredients for Your Veal Milanese

Crafting the perfect Veal Milanese starts with a selection of high-quality ingredients. Here’s a closer look at what you’ll need and some tips for choosing the best:

• Veal: The star of this classic Italian dish! This recipe calls for 2 pounds of thinly sliced veal scaloppine. Scaloppine are typically thin cuts, ideal for this recipe as they cook quickly and crisp up beautifully. If scaloppine isn’t available, you can easily substitute with veal cutlets. Just ensure they are pounded very thin – about 1/4 inch thick – to achieve that signature Milanese tenderness and crispness. Pounding them not only tenderizes the meat but also ensures even cooking.
• Eggs: Essential for creating the perfect crispy coating. The 4 large eggs in this recipe act as a binder, helping the flour and breadcrumbs adhere firmly to the veal, forming the foundation of that delicious, golden crust. Beat them well to ensure a consistent coating.
• Flour: I recommend using all-purpose flour for its reliability and texture. It provides the initial dry layer that helps the egg wash stick. For a slightly different nutritional profile, you could certainly use whole wheat flour, or even a blend of half all-purpose and half whole wheat. For gluten-free options, a good quality gluten-free all-purpose flour blend works wonderfully.
• Bread Crumbs: Regular plain dry breadcrumbs are excellent for achieving that traditional Milanese texture. However, feel free to experiment! Panko breadcrumbs will give an even crunchier, lighter crust. You can also opt for pre-seasoned breadcrumbs if you prefer, which can simplify the spice addition step. If using plain breadcrumbs, ensure they are finely ground for optimal adherence.
• Parmesan Cheese: My secret to an extra layer of savory flavor! I love adding about 1/2 cup of shredded Parmesan cheese to the breadcrumb mixture. It melts into the crust as it fries, adding a rich, nutty depth. While this is an optional step, and some traditional Milanese recipes omit it, I highly recommend it for that extra deliciousness.
• Spices: A blend of classic Italian herbs elevates the flavor of the veal. I typically use 1 teaspoon each of dried basil, oregano, and thyme. These herbs complement veal beautifully. Don’t hesitate to customize! Other fantastic additions include a pinch of red pepper flakes for a subtle kick, garlic powder, onion powder, or a pre-made Italian seasoning blend, which often contains rosemary and marjoram, offering a complex aromatic profile.
• Lemon Zest: A bright and aromatic addition that truly enhances the flavor profile of the Veal Milanese. Two teaspoons of fresh lemon zest added to the breadcrumb mixture infuse the crust with a lovely citrusy note, providing a refreshing contrast to the richness of the fried veal. It’s optional, but highly recommended for an authentic touch.
• Oil for Frying: You’ll need about 2 cups of vegetable oil for frying. Vegetable oil, canola oil, or even a light olive oil work well as they have a high smoke point, ensuring your veal fries to a perfect golden brown without burning. The right amount of oil is key for that even, crispy crust.
• Salt and Pepper: Fundamental seasonings. You’ll use them to season the veal directly and a touch in the egg mixture to enhance the overall flavor of the coating.

For precise ingredient measurements and step-by-step instructions, please refer to the detailed recipe card below.

Step-by-Step Guide: How to Make Easy Veal Milanese

Creating this delicious Veal Milanese is a straightforward process that yields fantastic results. Follow these steps for perfectly crispy and tender veal every time:

1. Prepare Your Dredging Stations: Set out three shallow dishes. In the first dish, whisk together the large eggs with a pinch of salt and pepper to create your egg wash. In the second dish, place the all-purpose flour. In the third dish, combine the plain dry bread crumbs, shredded Parmesan cheese (if using), lemon zest, dried basil, oregano, and thyme. Mix these dry ingredients thoroughly to ensure an even distribution of flavor.
2. Prepare the Veal: Gently pat the veal scaloppine dry with paper towels. This crucial step helps the breading adhere better. Season both sides of each veal piece generously with salt and black pepper. If your veal cutlets are not already thin (around 1/4 inch thick), place them between two sheets of plastic wrap and pound them gently with a meat mallet or the bottom of a heavy pan until they reach the desired thinness.
3. Set Up Your Assembly Line: Arrange the three shallow bowls in an assembly line fashion: flour first, then the beaten eggs, and finally the seasoned breadcrumbs. Place a large plate at the end of the line to hold the breaded veal cutlets.
4. Bread the Veal: Take one piece of veal at a time. First, dip it into the flour, ensuring both sides are fully coated. Shake off any excess flour – a light dusting is all you need. Next, transfer the floured veal to the egg mixture, turning it to coat completely. Let any excess egg drip off. Finally, place the veal into the bread crumb mixture. Press the crumbs firmly onto both sides of the veal to ensure a thick, even coating.
5. Repeat and Rest: Set the fully breaded piece of veal aside on the large plate. Continue this breading process with the remaining veal scaloppine. Once all pieces are breaded, allow them to rest for 5-10 minutes. This resting period helps the breading adhere even more securely, preventing it from falling off during frying.

6. Heat the Oil: Add the vegetable oil (or olive oil) to a large frying pan or skillet over medium-high heat. Heat the oil until it shimmers, indicating it’s hot enough for frying. To test, you can drop a tiny pinch of breadcrumbs into the oil; if they sizzle immediately, it’s ready.
7. Fry the Veal: Carefully place one or two pieces of breaded veal into the hot oil, ensuring you don’t overcrowd the pan. Overcrowding will lower the oil temperature and prevent the veal from crisping. Cook for about 1-2 minutes on the first side, or until beautifully golden brown. Use tongs to gently flip the veal and cook for another 1-2 minutes on the second side, until golden brown and cooked through.
8. Monitor Temperature: The internal temperature of the veal should reach 145 degrees F for optimal flavor and safety. Since the cutlets are thin, this happens quickly.
9. Cook in Batches: Add more oil as needed between batches. It’s better to add a little fresh oil than to let the existing oil cool down too much. Work in batches until all the veal is cooked.
10. Drain and Season: As each piece of veal finishes cooking, remove it from the skillet and place it on a paper towel-lined plate or a wire rack set over a baking sheet to drain any excess oil. Immediately sprinkle a little extra salt over the hot, fried breaded veal cutlets.
11. Serve and Garnish: Plate your crispy Veal Milanese with a fresh arugula salad. For an extra burst of flavor, I love to drizzle the arugula with lemon juice and a touch of olive oil. Serve with fresh lemon wedges on the side for squeezing over the veal, and offer extra Parmesan cheese for garnish. The bright acidity of the lemon perfectly cuts through the richness of the fried veal.

Expert Tips for Perfect Veal Milanese Every Time

Achieving restaurant-quality Veal Milanese at home is easier than you think, especially with these helpful tips:

1. Optimal Cooking Temperature: For the most flavorful, juicy, and tender veal, always cook it to an internal temperature of 160°F. Avoid overcooking, as veal can dry out quickly due to its leanness. The most accurate way to check doneness is by using a reliable meat thermometer.
2. Enhance Flavor with Marinades or Dry Rubs: While Veal Milanese is often simply seasoned, you can elevate the flavor. Veal chops, roasts, and even cutlets can be marinated in the refrigerator for up to five days. Mixtures of oils, fresh herbs, and acidic ingredients like lemon juice, vinegar, or wine can add incredible depth. For a dry rub, combine garlic powder, onion powder, smoked paprika, and a touch of cayenne.
3. Customize Your Seasoning: Beyond basil, oregano, and thyme, consider other delicious additions to your breading or directly on the veal. Freshly grated lemon peel offers a bright zest that complements the veal perfectly. Black pepper, a touch of red pepper flakes, or a robust Italian seasoning blend can all amplify the taste.
4. Pound Evenly for Uniform Cooking: Ensure your veal scaloppine or cutlets are pounded to an even 1/4-inch thickness. This guarantees that each piece cooks uniformly and crisps up perfectly. Uneven pieces will result in some parts being overcooked and dry, while others are still undercooked.
5. Don’t Overcrowd the Pan: When frying, work in batches. Overcrowding the skillet lowers the oil’s temperature, leading to steamed (rather than crispy) veal and a greasy result. Give each piece enough space to fry properly.
6. Maintain Oil Temperature: Keep your frying oil at a consistent medium-high heat. If the oil isn’t hot enough, the breading will absorb too much oil and become soggy. If it’s too hot, the breading will burn before the veal cooks through. Adjust the heat as needed throughout the cooking process.
7. Drain on a Wire Rack: After frying, transfer the cooked veal to a wire rack set over a baking sheet instead of directly onto paper towels. This allows air to circulate around the cutlets, preventing the bottom from becoming soggy and maintaining maximum crispiness.
8. Trim Fat After Cooking for Juiciness: If using cuts with a thin layer of fat, it’s often best to leave it on during cooking. This helps to preserve juiciness and keeps the meat tender. Trim any unwanted fat after the veal is cooked.
9. Pro Tip: Pat Dry! Always pat your veal cutlets completely dry with a paper towel before coating them. This simple step is critical for promoting excellent browning and ensuring the breading adheres beautifully without becoming gummy.