1.17.2017

Perfect Veal Cutlet Milanese


Perfect Veal Cutlet Milanese is an Italian recipe handed down from our Mom. These are veal cutlets that are gently coated with eggs and semolina bread crumbs, then lightly fried to a crispy crust. Your whole family will love them!  And, they are a nice change from making the usual chicken cutlets.


We love veal and especially veal cutlets that are super thin like these. They are so light, tender and crunchy with every bite; they become addicting - so make extra!


To prepare this dish, it's always best to use good quality veal from your local meat market. Ask the butcher to thinly slice the veal and pound them.  Also, ask the butcher for semolina bread crumbs. If they don't carry them, you can find them at your local Italian bakery.

Semolina breadcrumbs are basically fresh loaves of semolina bread grounded into bread crumbs. They are all natural breadcrumbs without any chemicals or fillers added, and the cutlets turn out very light and tasty!

No need to add any salt or pepper to this recipe. Grated Pecorino Romano cheese is a salty cheese and adds enough flavor to the veal when its mixed with the bread crumbs.

Try these veal cutlets Milanese with a side of our Italian Tomato Salad, and you'll have one fast and delicious dinner- under 30 minutes! Perfect for any weeknight meal!


Our friends have been asking if we could pair our dishes with wines. So with this dish, we recommend a great Italian red wine, such as a Chianti from the region of Tuscany.  It will do wonders paired with this simple - yet perfect veal cutlets Milanese!  Cheers and enjoy!



 Perfect Veal Cutlets Milanese
  • 2 lbs. Veal Cutlets (about 14 to 16 slices)- thinly sliced
  • 3 eggs
  • 1/4 cup milk
  • 3 cups Italian Semolina plain bread crumbs
  • 1 cup Pecorino Romano grated cheese
  • 1 tsp. garlic powder
  • handful of fresh parsley 
  • 1/2 cup of canola oil or vegetable oil, and more if needed
Rinse parsley, chop it finely and set aside.

In one bowl. Whisk together eggs and milk. Set aside.
In a second bowl, mix together bread crumbs, pecorino cheese, garlic powder and parsley.


Set the bowls side by side for easy prep.


Dip each veal cutlet into the egg mixture and coat both sides.  Then dip into the bread crumb mixture, one at a time and pat lightly to coat evenly on both sides.  Place each breaded veal cutlets onto a plate and continue until all cutlets are done. Set aside. Wash your hands.

Next, prepare a large plate covered with 2 sheets of paper towels, and set it near the stove.
Meantime, in a deep frying pan, heat oil on high heat. When oil is HOT, gently add veal cutlets. Do not add too many cutlets, this will cool down the oil and making the cooking time longer.


Fry cutlets until golden brown on both sides, about 1 minute for each side. Because the veal is so thin, they cook very quickly, no need to over fry them.

Remove from oil and drain onto paper towels. Continue until all cutlets are done. Transfer cutlets onto a serving platter and serve.

Serves 6 to 8
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11 comments:

  1. Looks like this is going to be Friday dinner...including your wine selection!

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  2. This looks like such a good meal! I love veal, and I know my whole family would be thrilled if I surprised them with this dinner. Thank you for sharing!

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  3. HI Monet! Welcome to our Blog!! Its so nice to meet you! We're glad you like our recipe and hope you will be back again. We'll be coming over to your site to see whats cooking too! Have a great day!
    Warmly, Anna and Liz

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  4. My favourite cutlets! You make them like I do! Love it!!!

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    1. I know - that's cool! We cook very similar!

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  5. This sounds wonderful and I love that you recommended a good wine too! Yum!

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    1. Thank you Tricia, I had a little help with the choice of wine. Have a great week!

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  6. I love Veal and your Veal Cutlet looks amazing! Family recipes are the best. I can definitely enjoy a glass of Chianti with this veal cutlet! Sounds like a perfect dinner. Thanks for sharing. :)

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  7. You re very welcome Amy!! Have a great week!

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  8. I love scallopini that we lovingly call scallopeen! I want to make this recipe from your family and need to know where to find semolina bread/bread crumbs or do you make your own bread to get the bread crumbs? Thanks Liz and Anna!

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  9. Hi Roz, the only way we can make semolina breadcrumbs is if we buy a loaf of semolina bread, let if get old and hard as a brick and then grind it into breadcrumbs. It's hard to find them in the South Carolina. I always get them in NY everytime we make a trip up and share them with my friends here who now taste the difference. I can give you the number to my butcher in NY who ships me semolina breads crumbs whenever I need them. Let me know I would be happy to email the number.

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