Veal Milanese

Had This Dish In Milan Italy, So Simple Yet So Perfectly Done!

Difficulty:  Moderate

Prep Time: 30 minutes

Cooking Time: 10 minutes


4 Veal bone in chops

4 cups bread crumbs

1 cup grated Parmesan cheese

2 cups flour

5 eggs

garlic powder

onion powder



vegetable oil for frying

2 lemons, wedged

minced parsley for garnish

Cooking Tools

Meat tenderizer, flat side

3 oblong casserole dishes

Large cast iron frying pan

Paper towel lined sheet pan


Pound veal on both sides to slightly flatten, be sure not to tear meat from the bone. Season each side of veal with garlic powder, onion powder, salt and pepper. Create a dredging station;  In the 3 oblong casserole dishes, fill one with flour, one with beaten eggs and the third with bread crumbs and Parmesan cheese. Heat enough oil to half way up the frying pan to 350 Degrees F.  Dredge each veal chop in the flour coating both sides, dip into eggs until coated then into the bread crumbs on all sides. Fry each chop, 2 at a time if room allows for 4 minutes on each side to golden brown. Drain on paper towel lined sheet pan.  Serve with lemon wedges.

Serves 4

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