Milanese veal cutlet

By Robertoit | Songs and art from Italy | 18 Mar 2020

Milanese veal cutlet

Milanese veal cutlet is a typical recipe from the North of Italy, precisely it was born in the city of Milan.
Kids and old love meat cooked in this way and above all if served with french fries.

This classic dish from Milan is quite similar to the well-known Viennese wiener schnitzel, though it differs in a few ways. Both are thinly pounded veal cutlets, breaded and pan-fried. 

The real Milanese cutlet is obtained from the veal cutlet (hence the name), obtained from the loin. Strictly on the bone, and cut as wide as the latter. The wiener schnitzel can be of beef or pork; it is boneless, and therefore it can also be obtained from cuts such as rump and walnut.

Ingredients for 4 persons

  • 4 big slices of veal
  • 2 eggs
  • 3 cups of finely ground breadcrumbs
  • 1 stick of butter
    2 cups of all purpose flour
  • salt to taste
    1 lemon

flour, eggs, ground breadcrumbs

Steps to make it

  • Dredge the meat slices in the flour then dip them in the egg, dredge them in the bread crumbs, pressing down to make sure the crumbs stick.
  • In the meantime melt the butter in a skillet large enough to contain all 4 veal slices at once, and when it begins to crackle add them .
  • Cook 3-4 minutes each side.
  • Cut the lemon in 4 wedges.
  • Serve hot Milanese veal cutlet with one lemon wedges.

cook in butter

How do you rate this article?


Songs and art from Italy
Songs and art from Italy

The best italian song translated in english. Learn italian with music

Send a $0.01 microtip in crypto to the author, and earn yourself as you read!

20% to author / 80% to me.
We pay the tips from our rewards pool.