Veal Milanese

This recipe is one of the famous Milan dishes! The name in Italian is “Cotoletta alla Milanese”.

Don’t be fooled if someone says that this dish is the same as the “Wiener Schnitzel“, the veal Milanese is thicker and juicy, follow this recipe and you’ll see the difference.

You can prepare this recipe in the Lake Maggiore cooking class or in the Private cooking class.

Veal milanese

Veal Milanese

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course
Cuisine Italian
Servings 4


  • 4 veal cutlets with bone-in
  • 2 eggs medium
  • 250 g clarified butter the same as ghee
  • 200 g flour all purpose
  • 500 g breadcrumbs
  • 1 lemon


  • If the edges of cutlets have the connective tissue, you need to cut the edges in 2/3 points to make sure that the meat does not bend during cooking.
  • Whisk the eggs in a bowl, put the flour in one dish and the breadcrumbs in another one.
  • Coat the veal cutlets with the flour.
  • Dip the cutlets one by one in the eggs. Bread the meat, pressing down with your hands so the breadcrumbs don’t come off during the cooking.
  • Repeat the previous step another time, so a total of two breadcrumbs coating.
  • Melt the clarified butter in a frying pan or cast iron sklillet.
  • As usual, to have the best result the temperature of the butter has to be around 170°C or 340°F.
    The final result has to be very crunchy outside but inside it has to be tender and juicy.
  • Fry the cutlets about 5 minutes on each side, if you don't have a big pan, fry them one by one.
  • During the cooking time, use a spoon and continue to pour the frying butter from the pan to the top of the cutlets.
  • Before serving, remove the excess butter using a paper towel and add salt to taste.
  • Serve Veal Milanese hot with a lemon slice and a salad or your preferred side dish.
Keyword meat

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