Milk Fed Veal Cutlet Recipe

Prepare sauce base

Heat 2 tablespoons extra-virgin olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5–6 minutes. Stir occasionally to prevent browning.

Add garlic and tomatoes

Add the minced garlic and cook 30–45 seconds until fragrant. Stir in the tomato paste, cook 1 minute, then add the crushed tomatoes. Bring to a gentle simmer.

Simmer and season

Add chopped fresh basil (or dried if using), 1/4 teaspoon sugar if desired, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Reduce heat to low and simmer gently, uncovered, for 12–18 minutes, stirring occasionally, until sauce thickens slightly. Taste and adjust seasoning. Keep warm on very low heat while preparing cutlets.

Tenderize and brine (milk soak)

Place the veal cutlets in a shallow dish and pour 1 cup whole milk over them to cover. Refrigerate for 30–60 minutes. The milk will tenderize and add mild flavor. Remove from milk and pat dry with paper towels before breading; reserve the milk for another use or discard.

Set up breading station

On a work surface arrange three shallow bowls: one with 1 cup all-purpose flour seasoned with 1/2 teaspoon salt and 1/4 teaspoon pepper; a second with 2 beaten large eggs; and a third with 1 cup breadcrumbs mixed with 1/4 cup grated Parmigiano-Reggiano and 1/2 teaspoon dried oregano.

Dredge cutlets

Season both sides of each dried veal cutlet lightly with a pinch of salt and pepper. Dredge each cutlet first in the seasoned flour, shaking off excess; then dip into the beaten eggs, letting excess drip; finally press into the breadcrumb mixture to coat evenly. Place breaded cutlets on a plate and let rest 5–10 minutes to help coating adhere.

Pan-fry cutlets

In a large skillet over medium-high heat heat 4 tablespoons olive oil and 2 tablespoons unsalted butter until the butter foams and the pan is hot but not smoking. Add cutlets (cook in batches if necessary so they don't crowd) and fry until golden brown and cooked through about 2–3 minutes per side for thin cutlets. Maintain a steady medium heat; adjust heat if coating browns too quickly. Transfer cooked cutlets to a wire rack or paper towel-lined plate and keep warm.

Finish with sauce

If desired, spoon a ladle (about 2–3 tablespoons) of the warm tomato sauce onto each cutlet or place cutlets in the skillet and spoon sauce over them, warming together for 1–2 minutes so flavors marry.

Transfer cutlets to warmed plates. Spoon additional tomato sauce alongside or over the cutlets. Sprinkle with chopped fresh parsley and 1/4 cup grated Parmigiano-Reggiano. Serve with lemon wedges for squeezing over the meat. Offer extra basil if desired.