Classic Veal Milanese
Classic Veal Milanese atop fresh salad and drizzled with lemon juice.

Classic Veal Milanese

We’ve partnered with Daniela’s Dish to bring you this Classic Veal Milanese recipe for the perfect date night! Veal is a versatile protein that is light and tender, which makes it perfect for this recipe. It also pairs well with so many different foods and flavors, so it can be served with just about any side dish.


Veal Milanese, or veal alla Milanese, is an Italian dish in Milanese Lombard cuisine, and a popular variety of cotoletta. It’s traditionally prepared with a veal rib chop or sirloin bone-in and made into a breaded cutlet, fried in butter. Due to its shape, it is often called oreggia d’elefant in Milanese or orecchia d’elefante in Italian, meaning elephant’s ear.

Classic Veal Milanese for the Family

Try making Veal Milanese. Not only will you have a delicious meal, but your family will also be receiving a good source of nutrients. In addition to being a high-quality protein, a 3-ounce serving of cooked, trimmed, lean veal is a good source of key nutrients including vitamin B-6, vitamin B-12, niacin, riboflavin, zinc, selenium, and choline. What’s more, a serving of lean veal has just about 170 calories, making it one of the most nutrient-dense protein foods around. Check out our recipe below for this delicious Veal Milanese!

Prep Time:
10 Minutes

Cook Time:
20-25 Minutes

Total Time:
35 Minutes



4 veal chops pounded
Salt and pepper
2 eggs beaten
1 cup bread crumbs
1/3 c Parmesan cheese
2 tablespoons parsley flakes
3 garlic cloves
1/4 c olive oil


Salt and pepper the veal chops.

In a shallow bowl add the bread crumbs Parmesan and parsley flakes. Mix to combine.

Dredge the veal chops through the egg wash and immediately into the breadcrumbs. Transfer to a plate.

In a large skillet heat the olive oil. When hot add the garlic cloves. When the garlic starts to brown mash them down with a fork and remove them from the skillet and discard.

Add the chops to the hot oil and fry on each side until golden.

Remove them from the skillet and place on a baking sheet. Transfer to a 350 degree oven and finish cooking them for about 20-25 mins depending on their thickness.

Serve over a salad and drizzle with lemon juice.