Veal Milanese (Cotoletta alla Milanese)

Veal Milanese, or Cotoletta alla Milanese, is a basic Italian dish made with breaded veal fillets pan-fried in butter till they’re golden brown and crispy. Straightforward, fast, and severely addictive.

Veal has turn into a current addition to our household’s dinnertime rotation.

I used to be skeptical about cooking this meat, however after success with some veal chops, my household had been huge followers of them. 

Impressed by our favourite hen Milanese, I switched out the hen for veal cutlets, and that is how this veal Milanese recipe has turn into a dinnertime staple! 

Desk of Contents

1. Why this recipe works
2. Components wanted
3. Learn how to make veal Milanese
4. Recipe ideas and variations
5. Storage directions
6. Serve this with
7. Steadily requested questions 
8. Veal Milanese

Why this recipe works

• It’s fast and straightforward! Collect the handful of substances, pound, and bread the veal, then fry! It’s that straightforward. It’s even simpler if you’ll find pre-pounded veal fillets.
• Crispy and juicy perfection. If I ever need my household to get pleasure from any type of protein, including breadcrumbs and frying it up is a surefire method to get that to occur.
• Good taste. Veal will not be as robust tasting as beef or lamb, and when coated in parmesan breading, it’s tremendous flavorful with delicate hints of cheese. 
• Genuine Italian recipe. When you comply with me on social media, I discovered to make this recipe in Milan, Italy! 

When you already love veal as a lot as we do, attempt veal scallopini and Milanesa.

Components wanted

When you’ve made any type of breaded meat earlier than, you’ll little question have all of the stand-by’s readily available. Right here is every thing you have to:

• Veal fillets. This recipe makes use of 4 boneless veal cutlets, so there’s sufficient for the entire household. I like to recommend utilizing high spherical or loin fillets which might be pounded to ¼ inch thickness. As talked about earlier, you possibly can generally discover pre-pounded fillets at mainstream grocery shops. Don’t use bone-in veal cutlets, because the breading is not going to stick correctly. 
• Salt and black pepper. To season.
• All-purpose flour. Moreover giving the egg one thing to stay to on the veal, the flour coating additionally offers this meal its signature golden-brown crust.
• Eggs. To assist the bread crumbs stick with the breaded veal cutlets.
• Breadcrumbs. I’ve tried this recipe with simply panko and simply plain breadcrumbs, and belief me, they’re SO a lot better once you use each. The panko offers it the signature crunch and the basic ones maintain all of the moisture inside, so the veal stays juicy. 
• Parmesan cheese. As a result of why not? Slightly parmesan blended into the bread crumbs provides an irresistible, tacky, salty taste. 
• Parsley. It’s optionally available, however the chef who taught me this recipe mentioned relying on which a part of Milan you’re, some embody finely chopped parsley within the breading, and a few don’t. I selected to omit it, however be happy so as to add it in order for you some inexperienced in it. 
• Olive oil and butter. Just like the breadcrumbs, this dish works finest with each olive oil and butter.
• Lemon wedges. To serve. I didn’t understand how unimaginable these tasted with a squeeze of recent lemon juice on high till I used to be served it in Milan. If the Italians are consuming it like this, we will eat it like this, too!

Learn how to make veal Milanese

For such a formidable trying dish, you’ll love how foolproof it truly is.

Pound and season: Pat the veal cutlets dry earlier than pounding each to a fair thickness. Season them with salt and pepper. 

Prep the breading station: Add the flour to at least one bowl, the whisked eggs to a second, and the bread crumbs and parmesan cheese to a 3rd.

Bread the veal: Dredge every veal cutlet within the flour, adopted by the eggs, and at last, the bread crumb combination. Repeat till every cutlet is coated.

Pan-fry, then serve: Warmth the oil and butter in a big skillet over medium-high warmth. As soon as scorching, fry two fillets till golden on each side. Switch them to a wire rack to empty, repeat with the remainder of the cutlets, then serve!

Recipe ideas and variations

Be beneficiant with the seasonings: Don’t be shy. Go forward and sprinkle every veal cutlet with a beneficiant layer of salt and pepper. It’s a secret to serving to them style their finest!

Go away room within the pan: The very last thing you need to do is crowd your breaded cutlets in a small frying pan as a result of this results in soggy or steamed veal. As an alternative, depart room in between every cutlet so each inch can crisp up superbly.

Prepare dinner in batches: Just like the above level, in case your skillet isn’t giant sufficient, prepare dinner the veal in batches. I used a 12-inch skillet and comfortably slot in 4 fillets. (Hold the already cooked veal heat in a preheated oven at 180F till able to serve).

Relaxation the cutlets: If I’m not in a rush, I generally prefer to let the breaded veal sit at room temperature for half-hour earlier than cooking. This offers extra time for the breading combination to sit down but in addition naturally tenderizes the meat so it turns into additional juicy.

Use different protein: Okay, so though this can be a veal recipe, you possibly can really change out the cutlets for different protein, together with hen, turkey, and even flank steak. When you do select to modify it out, be sure the meat is pounded to 1/4-inch in thickness.

Storage directions

To retailer: The leftover fried veal cutlets will be saved in an hermetic container within the fridge for 3 to 4 days.

To freeze: Wrap the person fried cutlets in plastic wrap or aluminum foil, then place them in a resealable freezer bag or container. Freeze for two to three months.

To reheat: Reheat leftovers in a calmly oiled skillet over medium-low warmth or a 375ºF air fryer till they’re scorching and crispy.

Serve this with

Steadily requested questions