Vitello Alla Milanese Recipe

Preheat and prepare potatoes

Preheat oven to 220°C (425°F). Wash and dry the fingering potatoes. Halve any potatoes larger than bite-size so all pieces are similar in size for even roasting.

Toss potatoes with 2 tablespoons extra-virgin olive oil, 1 tablespoon chopped rosemary, 2 smashed garlic cloves, 1 teaspoon coarse sea salt, and 1/2 teaspoon freshly ground black pepper in a large bowl until evenly coated.

Spread potatoes cut-side down on a rimmed baking sheet in a single layer. Roast in the preheated oven for 25–30 minutes, turning once after 15 minutes, until golden brown and tender when pierced with a fork.

Remove from oven, discard the garlic cloves, and keep warm. You can tent with foil to keep warm while you finish the veal and vegetables.

Prepare veal cutlets

Pat the veal cutlets dry with paper towels. If any are thicker than about 1/4 inch (6 mm), place between two sheets of plastic wrap and gently pound with a meat mallet to an even 1/4 inch thickness. Season both sides lightly with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper (reserve remaining salt/pepper for breadcrumbs).

Set up breading station

Arrange three shallow dishes: one with the 1 cup flour (seasoned with 1/2 tsp salt), one with the 2 beaten eggs mixed with 1/4 cup grated Parmigiano-Reggiano, and one with the 2 cups breadcrumbs combined with 1/2 tsp freshly ground black pepper and the remaining 1/2 tsp fine sea salt. Press the grated cheese into the egg mixture so it adheres to the veal when dipped.

Dredge each cutlet in flour, shaking off excess; dip into the egg-Parmesan mixture, allowing excess to drip; then press firmly into the breadcrumbs so the surface is evenly coated. Place breaded cutlets on a tray and let rest 10 minutes to set the crumb.

Pan-fry the veal

Heat a large heavy skillet over medium-high heat. Add 2 tablespoons unsalted butter and 2 tablespoons neutral oil. When butter foams and oil is shimmering (but not smoking), add cutlets (work in batches if necessary — do not crowd the pan). Fry 2.5–3 minutes per side until golden brown and crisp and the veal is just cooked through (internal temperature about 63°C / 145°F) — thin cutlets cook quickly. Add more butter/oil between batches as needed.

Transfer cooked cutlets to a warm platter and keep loosely tented with foil. Finish any remaining cutlets.

Just before serving, optionally melt the remaining 2 tablespoons butter in the skillet for a quick spooning over the cutlets or to re-crisp any edges for 30 seconds.

Sauté vegetables

While potatoes roast or during the final veal batch, heat 1 tablespoon extra-virgin olive oil and 1 tablespoon unsalted butter in a medium sauté pan over medium heat. Add 1/2 cup thinly sliced yellow onion and sauté for 2–3 minutes until translucent.

Add 1/2 cup julienned red bell pepper and 1 cup zucchini half-moons. Cook, stirring occasionally, for 4–5 minutes until vegetables are tender-crisp.

Add 1/2 cup halved cherry tomatoes and cook 1–2 minutes until tomatoes are warmed and just starting to soften. Season with 3/4 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper. Stir in 2 tablespoons chopped parsley and remove from heat.

Keep vegetables warm until plating.

Arrange roasted fingering potatoes on one side of each plate. Place a breaded veal cutlet alongside the potatoes. Spoon sautéed vegetables next to or partly over the veal as desired.

Serve immediately with lemon wedges for squeezing over the veal. Optionally garnish with extra grated Parmigiano-Reggiano or chopped parsley.