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!Serve with our tangy, juicy, Italian Tomato Salad and maybe our Cheesy Mini Biscuits (Jim n Nicks copycat) and you’ll have one delicious meal.
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Cook’s Notes and TIPS for Success!
WHAT ARE SEMOLINA BREAD CRUMBS?Semolina bread crumbs are basically bread crumbs made from day-old baguettes of semolina bread. The old bread is then put through a grinder to grind it into fine bread crumbs.And, most Italian bakeries make their own bread crumbs, using their own bread and selling them in individual packages.They are better in quality simply because they’re all-natural breadcrumbs without any chemicals, fillers, or artificial additives. The bread crumbs are the game-changer, making these cutlets always turn out very light and delicious tasting!CAN WE MAKE OUR OWN BREAD CRUMBS?Yes, indeed! Never waste any “day-old” baguette! If you have day-old bread, toss it into an oven at 400 degrees F, and toast the bread until it’s well toasted.Then use a good coffee or spice grinder to grind the crusty bread into bread crumbs.For one pound of veal cutlets, you will need about 1 cup of breadcrumbs, and that’s about 1/2 of a baguette. A QUICK TIP! …Make extra breadcrumbs and save the rest in a zip-lock bag and label the bag “bread crumbs.” They will stay fresh for months if kept in the refrigerator, or in the freezer.This recipe calls for 2 pounds of veal cutlets and will feed a large family, or guests. You can certainly cut the recipe in half for fewer servings.Best of all, you’ll have one fast and delicious dinner, in under 30 minutes!Perfect for any weeknight meal!… and if you have any leftovers? Veal cutlets are great to use in a sandwich for lunch the next day (the Italian way!).
Perfect Veal Cutlet Milanese is a simple recipe that makes dinner a snap and one your whole family will love!A delicious meal, and one we highly recommend you try our recipe.It’s a classic Italian dish, typically known as “fried veal cutlets.” But over the years restaurants have changed the name to make it sound like an “upscale-gourmet” dish.Plus, it’s usually served with a chilled tomato salad on the side or on top.An exquisite dish to pair with a lovely Italian red wine, like a Chianti from the region of Tuscany. It will do wonders with this simple – yet perfect Veal Cutlet Milanese recipe!Cheers, and Enjoy! 😉*Follow along below with our Step-by-Step directions, or jump down to the bottom for our full recipe card.Ingredients for Perfect Veal Cutlet Milanese:
Directions:1. Rinse parsley, chop it finely, and set aside.2. In one bowl or in a breading tray, whisk together the eggs and milk. Set aside.3. In a second bowl or tray, mix together bread crumbs, pecorino cheese, garlic powder, and parsley.
Set the bowls or trays, side by side for easy prep.4. One at a time, dip each veal cutlet into the egg mixture and coat both sides. Then dip into the bread crumb mixture, and pat lightly to coat evenly on both sides.
5. Place each breaded veal cutlet onto a plate nearby, and continue the same until all the cutlets are done. Set aside.Then wash your hands.QUICK TIP TO MAKE-AHEAD!
6. Next, prepare a large plate covered with 2 sheets of paper towels, and set it nearby on the counter.7. Meantime, in a deep frying pan, heat oil on high heat. When the oil is HOT, gently add veal cutlets.*Keep in mind, not to add too many cutlets, this will cool down the oil and make the cooking time longer. Therefore, it’s best for you to stay nearby the stove since these cutlets will fry up quickly.
Then fry the veal until golden brown on both sides, about 1 minute on each side.*Quick Note: Because the veal is so thin, they will shrink in size and will cook very quickly, no need to over-fry them. So keep an eye on them.8. Remove from oil and drain onto paper towels. Continue until all cutlets are done. NOTE: If you need more oil for frying, you may add additional oil, about 1/4 cup.9. Transfer cutlets onto a serving platter and serve warm. Serves 6 to 8… Thanks for PINNING!More Delicious Dinner Ideas, and Under 30 Minutes!
Popular SIDES to serve with our VEAL CUTLETS!
WATCH: How to Make Veal Cutlet Milanese? (1-Minute Video)Yield: 6 to 8 servings Perfect Veal Cutlet Milanese are veal cutlets that are gently coated with eggs and semolina bread crumbs, then lightly fried to a crispy crust, and served with a chilled tomato salad on the side. An easy, and delicious meal your whole family will enjoy! Is veal cutlet tough?It's tender, but very lean, so it's best combined with another, fattier cut of meat, like 20% fat beef, or pork. Use it in burgers, meatloaf, or bolognese. Veal chops are bone-in, meaty, and thick—they're great for broiling, roasting, or grilling.
Does veal toughen cooked over high heat?Such tough cuts, however, should be treated kindly--creatively--if they are to tenderize as they cook. Too much heat, which in the microwave means too high a power, will merely make them tougher than they already are.
Is veal a tough meat?Well, veal is slightly more tender than beef, due to the muscles not being worked for as long as the muscles of beef and it has a much more delicate flavour. Veal is actually easier for our bodies to digest than beef is because of how much more tender the meat is.
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