Veal Milanese Recipe
Veal Milanese (Cotoletta alla Milanese) is a traditional recipe from Milan, Lombardy. Made with tender veal chops and a crispy breadcrumb coating fried in butter and drizzled with lemon, so delicious! Serve with an arugula salad and roast potatoes.
Servings: 2 servings
Calories: 630kcal
Ingredients
- 2 veal bone-in veal chops veal rib
- 1 cup fine breadcrumbs 130g
- 3 tablespoons butter 40g
- Lemon wedges for serving
- Sea salt flakes
- 1-2 tablespoons olive oil
Instructions
Prepare the veal for cooking
- Remove any sinew (silver skin) from around the chop to stop it from curling when frying. If you find it difficult to remove you can make incisions around the sinew which will also help.
- Bash the veal with a meat mallet or rolling pin until they are about 1cm (¼ inch thick).
To bread and cook the veal
- Put the breadcrumbs on a large plate and press the veal chops into the crumbs on either side a couple of times until fully coated (you don’t need flour or egg).
- Note: your veal chops may be too big to fit both of them in a pan so you can cook them one at a time and put one in a pre-heated oven at 100C (210F) to keep warm whilst the other is cooking. If doing it this way use half of the butter and oil for one chop and the rest for the other.
- Heat oil and butter in a large pan. Once hot, fry the veal for 4 minutes on each side until golden, crispy and cooked through.
- Serve the veal sprinkled with sea salt flakes and a squeeze of lemon juice.
Video
Notes
- What cut of veal to use - you want to use a bone-in veal rib (chop) for this recipe but you can use veal escalops (thin cutlets).
- If you don't have veal - if you can't find veal for this recipe you can use chicken (see our breaded chicken cutlets recipe) or pork.
- Remove silverskin or sinew - remove any sinew (silverskin) around the chop to stop it from curling up during cooking. If you find it is too tough to remove, you can snip it in sections.
- Breadcrumbs - make sure to use fine breadcrumbs and not Panko breadcrumbs (light and crispy ones) if using our method for breading (pankos work fine if using egg).
- Seasoning the breadcrumbs - For an authentic taste, please stay away from 'Italian breadcrumbs' this is a US product that adds a mix of dried herbs to the crumbs and sometimes garlic powder. If you want to add extra flavour to the breadcrumbs try adding some freshly grated Parmigiano Reggiano which is a good way to switch things up.
- Leftovers - Once cooked the veal will keep in the fridge for around 2 days although the breadcrumbs will become soft so this is a dish best served immediately. To reheat, pre-heat the oven to 180 (350F) and cook for around 10 minutes until piping hot throughout.
Nutrition
Calories: 630kcal | Carbohydrates: 23g | Protein: 47g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 200mg | Sodium: 494mg | Potassium: 753mg | Fiber: 1g | Sugar: 2g | Vitamin A: 250IU | Calcium: 98mg | Iron: 3mg