Veal Milanese
Veal Milanese, breaded cutlets on a pate garnished with green parsley and lemon wedges.

Veal Milanese

Veal Milanese is a breaded and fried cutlet. Simple and perfect for any occasion. Veal prepared Milanese style brings a sort of elegance to dinner. Even so, this recipe is simple, quick, and delicious.

A classic Italian dish

Like many veal recipes this dish originated in Europe. Specifically, this veal classic originated in Italy. These veal cutlets are dredged in flour, egg, and breadcrumbs and fried to crispy perfection. Make this recipe using a veal bone-in chop, in place of the cutlets as well. Essentially Milanese is a breaded and fried veal cutlet served on a salad, with potatoes, or with your favorite pasta and sauce. Traditionally, you would serve this with a arugula salad or French fries.

Serving Veal Milanese

These perfectly breaded cutlets serve great with a fresh salad and some fresh squeezed lemon. Serving with some extra slices of lemon allows for a light addition of flavor to the final dish. You can serve these breaded cutlets with anything you prefer. This is a great weeknight or busy night dinner because it comes together so quick and pairs with any side.

For busy households this recipe is the perfect dinner option. With only ten minutes of prep about 12 minutes cook time dinner is on the table in under 30 minutes. This recipe was developed by Christina of It Is A Keeper! Check out her blog post for some addition tips and some of her other great veal recipes.

For Christina’s Milanese style bone-in, check out our Veal Bone-in Parmesan!

Prep Time:
10 minutes

Cook Time:
12 minutes



1 cup flour

1 ½ teaspoons Italian Seasoning Blend

½ teaspoon salt

½ teaspoon pepper

½ teaspoon garlic powder

½ teaspoon onion powder

4 Eggs

1 ½ cups Plain breadcrumbs

4 Veal cutlets, pounded thin

¼ cup Olive oil

1 lemon, cut into wedges


Preheat oven to 200 degrees F.

Prepare your dredging stations. Add flour and Italian Seasoning Blend to a shallow dish and stir together; Set aside. Add eggs to another shallow dish and beat until fully combined; Set aside. Combine salt pepper, garlic powder, and onion powder in a small dish. Pour breadcrumbs and half of the combined seasonings into a third shallow dish; Set aside.

Season both sides of the veal cutlets with the remaining teaspoon of combined seasonings. Dip each veal cutlet into the flour, coating both sides. Shake off any excess flour. Then, dip each cutlet into the egg mixture, ensuring both sides are coated. Last, dip each cutlet into the bread crumb mixture, ensuring both sides are fully coated. You may need to press the crumbs onto the veal. Set prepared cutlets on a plate.

Pour oil into a skillet over medium-high heat and heat it until the oil is shimmering. It is important that the oil is hot before beginning. Once oil is hot, add the veal and cook until cooked through, about 3-4 minutes per side. You might be able to cook two cutlets at a time, this will depend on the size of your pan and the size of the cutlets.

Remove the veal to a rimmed baking sheet fitted with a wire rack and place in the preheated oven, to keep the cutlets warm. Repeat the process with the remaining cutlets. Right before serving, squirt each cutlet with a lemon wedge.