Ingredients

Veal

• 4 veal loin (180–220g escalopes)
• Salt and freshly ground black pepper
• ½ cup plain flour
• 2 large eggs
• 1 tbsp milk
• 2 cups fine dry breadcrumbs (preferably fresh breadcrumbs)
• 80–100 g unsalted butter
• 2 tbsp olive oil

To Serve

• Lemon wedges
• Rocket (arugula) salad with shaved Parmesan (optional)
• Roasted potatoes or fries
• Cherry tomatoes dressed with olive oil and balsamic vinegar (optional)

Method

1. Prepare the veal
   • Gently pound escalopes, them to about 5–7 mm thick.
   • Pat dry and season both sides with salt and pepper.
2. Bread the cutlets
   • Place the flour, beaten eggs mixed with milk, and breadcrumbs into three separate dishes.
   • Coat each cutlet in flour, shaking off excess.
   • Dip into the egg mixture.
   • Press firmly into the breadcrumbs to create an even coating.
3. Rest
   • Refrigerate the breaded cutlets for 20–30 minutes. This helps the coating adhere during cooking.
4. Cook
   • Heat the butter and olive oil together in a large frying pan over medium heat.
   • Cook the veal for approximately 3–4 minutes per side until golden brown and crisp.
   • Avoid overcrowding the pan.
   • Drain briefly on a wire rack or paper towel.

Chef’s Tip

The secret to an exceptional Veal Milanese is not overcooking the veal. Because the cutlet is thin, it cooks very quickly. The meat should remain juicy while the coating stays crisp and golden.