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Classic Veal Milanese

Classic Veal MilaneseClassic Veal Milanese

Veal Milanese is an easy recipe to prepare and great for a casual dinner. You may serve it hot out of the pan or at room temperature. Serve plain or topped with a small arugula salad. If you don’t want to use veal then by all means use chicken breasts.


2 Veal Cutlets Pounded Thin (5 Ounces Each)

1/2 Cup Unbleached Flour

2 Large Eggs

2 Tablespoons Water

1 Cup Seasoned Bread Crumbs

1/2 Cup Olive Oil

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

Preheat medium-size frying pan to a medium-high heat.

Pound out veal until thin. Dredge each cutlet in flour, salt and pepper.

In pie plate whisk eggs and 2 tablespoons water. Dip floured veal into egg wash.

Dredge in seasoned breadcrumbs.

Add olive oil to heated pan. When oil is hot, fry veal 3 minutes per side until crisp golden brown. Remove veal from pan and transfer to serving plate.

Serves 2

Prep Time: 35 Minutes

Cook Time: 15 Minutes

Total Time: 50 Minutes

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved


Victoria Glavin Hart