Classic Veal Milanese

Classic Veal Milanese


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Veal Milanese is an easy recipe to prepare and great for a casual dinner. You may serve it hot out of the pan or at room temperature. Serve plain or topped with a small arugula salad. If you don’t want to use veal then by all means use chicken breasts.

  • 2 Veal Cutlets Pounded Thin (5 Ounces Each)
  • 1/2 Cup Unbleached Flour
  • 2 Large Eggs
  • 2 Tablespoons Water
  • 1 Cup Seasoned Bread Crumbs
  • 1/2 Cup Olive Oil
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Freshly Ground Pepper
  1. Preheat medium-size frying pan to a medium-high heat.
  2. Pound out veal until thin. Dredge each cutlet in flour, salt and pepper.
  3. In pie plate whisk eggs and 2 tablespoons water. Dip floured veal into egg wash.
  4. Dredge in seasoned breadcrumbs.
  5. Add olive oil to heated pan. When oil is hot, fry veal 3 minutes per side until crisp golden brown. Remove veal from pan and transfer to serving plate.
  6. Serves 2
  7. Prep Time: 35 Minutes Cook Time: 15 Minutes Total Time: 50 Minutes
  8. Work With What You Got!"
  9. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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