Veal Or Chicken Milanese Recipe

Prepare the Ingredients

Gather all the ingredients. If using chicken, ensure that the cutlets are thinly sliced. If using veal, pound the cutlets to about 1/4 inch thickness.

Setup Breading Station

In three separate shallow dishes, place the flour in the first dish. In the second dish, beat the eggs. In the third dish, combine the breadcrumbs and grated Parmesan cheese.

Season the Cutlets

Season both sides of the veal or chicken cutlets with salt and black pepper to taste.

Bread the Cutlets

Dredge each cutlet in the flour, shaking off the excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the cutlet in the breadcrumb and Parmesan mixture, pressing gently to adhere.

Heat the Oil

In a large skillet, heat the olive oil over medium heat until it shimmers. You can test if the oil is ready by dropping a small piece of breadcrumb in; if it sizzles, the oil is hot enough.

Cook the Cutlets

Carefully add the breaded cutlets to the skillet. Cook for about 3-4 minutes on each side or until golden brown and cooked through. You may need to do this in batches to avoid overcrowding the pan.

Drain and Serve

Once cooked, transfer the cutlets to a paper towel-lined plate to drain any excess oil. Serve immediately with lemon wedges on the side for squeezing over the cutlets.