Veal Milanese Recipe
Make Veal Milanese Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Veal & Coating
Frying & Finish
Method
Prep Veal & Coating
- 1
Pound and season
If not already 1/4" thick, place each veal cutlet between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until even and approximately 1/4" (6 mm) thick. Pat dry with paper towels. Season both sides of each cutlet with kosher salt and freshly ground black pepper.
- 2
Arrange dredging stations
Set up three shallow dishes: one with the all-purpose flour (lightly season the flour with a pinch of salt), the second with the eggs beaten with the milk until homogeneous, and the third with the breadcrumbs mixed with the grated Parmesan, chopped parsley, and lemon zest. Press the parsley and zest into the crumbs so they distribute evenly.
- 3
Coat the cutlets
Working with one cutlet at a time, lightly dredge the veal in flour, shaking off any excess. Dip into the egg mixture, letting excess drip off, then press both sides firmly into the breadcrumb mixture so the crumbs adhere well. Place each coated cutlet on a wire rack set over a baking sheet to rest for 10–15 minutes; this helps the coating adhere and relaxes the meat fibers.
Frying & Finish
- 4
Heat oil and butter
In a large heavy skillet (cast-iron or stainless steel preferred), add the vegetable oil and heat over medium-high until shimmering and a drop of water sizzles immediately (about 350°F / 175°C). Reduce heat to medium and add the unsalted butter; swirl until it melts and foams but does not burn.
- 5
Pan-fry the veal
Carefully add two cutlets to the skillet without overcrowding (work in batches if necessary). Fry until the underside is deep golden brown and crisp, about 2–3 minutes. Flip and fry the other side 2–3 minutes more until golden and cooked through (veal at this thickness cooks quickly). An instant-read thermometer inserted into the thickest part should read about 145°F (63°C) for medium — adjust time slightly if you prefer more or less doneness. Maintain medium heat; if the crust browns too quickly, lower the heat slightly.
- 6
Drain and rest
Transfer cooked cutlets to a wire rack set over a baking sheet or paper towels to drain; keep warm in a low oven (200°F / 95°C) if frying in batches. Add a small knob of butter to the pan between batches to refresh the fat and encourage browning.
- 7