Jun 23, 2016

Veal Milanese

Prep Time: 10 mins
Cook Time: 10 mins
In this classic veal Milanese recipe, pounded out meat is breaded and pan-fried until crispy served topped with a light arugula salad.

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Veal Milanese is a classic Italian dish where cuts of veal are breaded and lightly pan-fried so that it’s crispy on the outside and still juicy and topped with a light arugula salad.

One of my favorite Italian restaurants is Valbella, located in the meatpacking district of Manhattan. You walk down the cobblestones street and immediately feel like you are in Europe, not New York City. For special occasions my dad would take my family and some friends for dinner. One of my favorite dishes at the restaurant is a thinly pounded out veal chop served still on the bone. It’s breaded and lightly pan-fried so that it’s crispy on the outside and still juicy and topped with a light arugula salad.

This pounded out veal can also be made with a cut off the bone (though on the bone makes for a dramatic presentation) as well as with a thinly pounded out chicken breast. Simply butterfly the chicken and pound it out using a mallet until it’s 1/4″ thick.

Veal Milanese

fried bone in veal milanese dish with arugula side salad and lemon

Key Ingredients in This Recipe

  • Veal – I use a bone-in veal chop for this recipe though a boneless cut like chops or can be used as well based on availability. Veal has an extremely delicate flavor and tender texture.
  • Breadcrumbs – I use plain breadcrumbs rather than Italian in this recipe. I prefer to add my own fresh herbs to season the breadcrumbs. I love making my own breadcrumbs out of leftover stale bread. Simply add to a food processor or blender and pulse until ground. They can be made ahead of time and stored in an airtight container.

How to Make Veal Milanese

For the veal:

  1. Heat oven. Preheat the oven to 200ºF (93ºC).
  2. Season veal. Season the veal chops with salt and pepper on both sides.
  3. Assemble the dredge. To bread the veal set up three separate large shallow bowls. Place the flour in the first bowl. In the second bowl beat the eggs. In the third bowl combine the breadcrumbs, parsley, oregano, basil, onion powder and garlic powder.
  4. Heat oil. Heat a large skillet or sauté pan over medium heat. Add enough olive oil to cover the bottom of the pan in a thin layer and heat through.
  5. Coat the veal in the breadcrumbs. Working one veal chop at a time, dredge the veal on both sides in the flour mixture then the egg mixture. Gently press the veal chop into the breadcrumb mixture so that it is lightly coated on both sides.
  6. Pan fry the veal. Add one of the veal chops to the hot oil and pan-fry until golden brown, 2 to 3 minutes. Turn the veal chop and continue to cook until golden brown and cooked through, about an additional 3 minutes. Transfer the veal chop to a baking sheet and warm in the oven. Repeat with the remaining veal chops.

To make the arugula salad:

  1. Toss the salad. In a medium mixing bowl toss the arugula with the balsamic, olive oil and tomatoes.

To serve:

  1. Assemble and serve. Place a veal chop on each plate, and top with a handful of the arugula salad. Serve with a lemon wedge on the side.

Other Recipes to Try

If you enjoy this veal Milanese recipe, I recommend checking out some of these:

Veal Milanese

Print Pin
Prep Time 10 mins
Cook Time 10 mins
Serves 4

Ingredients:

For the veal:

  • 4 veal chops, bone in, pounded out very thin, about ¼-inch thick
  • Kosher salt
  • Freshly ground pepper
  • 2 cups all-purpose flour
  • 3 large eggs
  • 2 cups plain breadcrumbs
  • 1 teaspoon dried parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • Extra-virgin olive oil, as needed, for frying

For the salad:

  • 3 packed cups arugula
  • 1 tablespoon balsamic
  • 1 tablespoon extra-virgin olive oil
  • ½ cup cherry tomatoes, halved
  • Lemon wedges, for serving

Instructions:

For the veal:

  • Preheat the oven to 200ºF (93.3ºC).
  • Season the veal chops with salt and pepper on both sides.
  • To bread the veal set up three separate large shallow bowls. Place the flour in the first bowl. In the second bowl beat the eggs. In the third bowl combine the breadcrumbs, parsley, oregano, basil, onion powder and garlic powder.
  • Heat a large skillet or sauté pan over medium heat. Add enough olive oil to cover the bottom of the pan in a thin layer.
  • Working one veal chop at a time, dredge the veal on both sides in the flour mixture then the egg mixture. Gently press the veal chop into the breadcrumb mixture so that it is lightly coated on both sides.
  • Add one of the veal chops to the hot oil and pan-fry until golden brown, 2 to 3 minutes. Turn the veal chop and continue to cook until golden brown and cooked through, about an additional 3 minutes. Transfer the veal chop to a baking sheet and warm in the oven. Repeat with the remaining veal chops.

For the arugula salad:

  • In a medium mixing bowl toss the arugula with the balsamic, olive oil and tomatoes.

To serve:

  • Place a veal chop on each plate, and top with a handful of the arugula salad. Serve with a lemon wedge on the side.

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