Veal Milanese Recipe

Prepare cutlets

If cutlets are uneven or slightly thicker than 1/4 inch, place each between two sheets of plastic wrap and gently pound with a meat mallet to about 1/8–1/4 inch thickness. Pat dry with paper towels. Season both sides lightly with kosher salt and freshly ground black pepper (use roughly 1/2 tsp salt and 1/4 tsp pepper per side; adjust with remaining).

Set up breading station

Arrange three shallow dishes: one with the all-purpose flour, one with the eggs whisked with 2 tablespoons milk until homogenized, and one with the breadcrumbs mixed with grated Parmigiano-Reggiano and chopped parsley. Season the flour and breadcrumbs lightly with a pinch of salt and pepper.

Bread the cutlets

Dredge each cutlet in flour, shaking off excess. Dip into the egg mixture, letting excess drip off, then press firmly into the breadcrumb mixture so the crumbs adhere evenly. Place breaded cutlets on a wire rack so they keep their coating and rest 10 minutes to set.

Fry the cutlets

Heat a large skillet over medium-high heat. Add vegetable oil and melt in the butter so you have a glossy fat mixture. To test readiness, drop a pinch of breadcrumbs; they should sizzle immediately but not burn. Fry cutlets in batches (do not overcrowd) for 2–3 minutes per side, until golden-brown and crisp. Keep oil temperature around 325–350°F (moderate) so the crust browns without burning and the veal cooks through quickly. Transfer cooked cutlets to a paper-towel-lined tray or a warm oven (200°F/95°C) to keep crisp while finishing remaining cutlets.

Finish and rest

When all cutlets are cooked, briefly blot any excess oil, then rest 2 minutes. Squeeze a little lemon over each cutlet to brighten flavor just before serving.

Make the vinaigrette

In a small bowl or jar combine 2 tablespoons fresh lemon juice, Dijon mustard, honey (if using), and a pinch of salt and pepper. Whisk while slowly drizzling in 3 tablespoons extra-virgin olive oil until emulsified. Taste and adjust seasoning or acidity — add up to 1 tablespoon more lemon juice if you prefer brighter acid.

Dress the salad

Place 4 cups arugula in a large bowl. Add the vinaigrette and toss lightly to coat just before serving so leaves stay crisp. Add shaved Parmigiano-Reggiano and toss once gently.

Assemble and serve

Arrange a small mound of dressed arugula on each plate. Place a hot veal Milanese over or beside the greens. Garnish with additional shaved Parmigiano-Reggiano, a lemon wedge, and an optional sprinkle of chopped parsley. Serve immediately so the cutlet remains crisp.