Go Back

Veal Milanese

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Cuisine: Italian
Keyword: meat
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.