How is Veal Milanese different from Wiener Schnitzel?

Both dishes are very similar — they involve thin veal cutlets that are breaded and pan-fried until crispy. However, Veal Milanese is Italian in origin and often includes serving with lemon wedges and Mediterranean-style sides like arugula salad or roasted vegetables. Wiener Schnitzel , from Austria, is traditionally served with potato salad or lingonberry jam and always uses veal.

Can I make Veal Milanese ahead of time?

Yes, you can bread the veal cutlets ahead of time and refrigerate them for a few hours before frying. However, for the best texture and crispness, frying should be done just before serving. Reheating in the oven can work, but the crust may lose some of its original crunch.

What type of veal cut should I use?

Use thin veal scallopine or cutlets for faster cooking and even crisping. If you prefer a more traditional approach, bone-in veal chops can be used, but the cooking time will need to be adjusted. Make sure to cook the veal to an internal temperature of at least 145

Veal Milanese – Easy Classic Recipe

Name: Veal Milanese
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 lb veal cutlets: thinly sliced for faster cooking and tender texture; 1 cup all-purpose flour: helps the egg adhere and creates the base of the breading; 2 large eggs: beaten, to bind the breadcrumbs to the veal; 1 cup Italian seasoned breadcrumbs: adds flavor and crisp texture; 1/2 cup clarified butter or cooking oil: for frying the cutlets to golden brown; 1/2 tsp salt: enhances flavor; 1/4 tsp black pepper: adds a touch of heat; 1/2 lemon, cut into wedges: served on the side for brightness

Description

Veal Milanese is a traditional Italian dish featuring thin veal cutlets that are breaded with flour, egg, and seasoned breadcrumbs, then pan-fried until golden and crispy. Served with lemon wedges or fresh salads, it’s a simple yet elegant meal perfect for any occasion.

Ingredients

Scale

1 lb veal cutlets: thinly sliced for faster cooking and tender texture
1 cup all-purpose flour: helps the egg adhere and creates the base of the breading
2 large eggs: beaten, to bind the breadcrumbs to the veal
1 cup Italian seasoned breadcrumbs: adds flavor and crisp texture
1/2 cup clarified butter or cooking oil: for frying the cutlets to golden brown
1/2 tsp salt: enhances flavor
1/4 tsp black pepper: adds a touch of heat
1/2 lemon, cut into wedges: served on the side for brightness

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Instructions

Prepare the breading station: place flour on one plate, beaten eggs in a shallow bowl, and breadcrumbs on another plate.
Season the veal cutlets with salt and pepper on both sides.
Dredge each cutlet in flour, shaking off excess, then dip into the beaten eggs, and finally coat evenly with breadcrumbs.
Preheat the oven to 200°F (95°C) to keep cooked cutlets warm.
Heat clarified butter or oil in a large skillet over medium-high heat until hot (about 375°F/190°C).
Fry the cutlets in batches for 3–4 minutes per side, or until golden brown and crispy. Do not overcrowd the pan.
Transfer cooked cutlets to a wire rack over a baking sheet and place in the oven to keep warm while frying the remaining pieces.
Serve immediately with lemon wedges on the side.

Notes

Use thin cutlets to ensure even cooking and crispy texture.
Do not overcrowd the skillet — fry in batches to keep the oil hot.
Clarified butter adds a rich, traditional flavor but can be substituted with light olive oil or avocado oil.
Leftovers can be reheated in the oven at 300°F for 10 minutes to retain crispiness.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Pan-Frying
Cuisine: Italian

Nutrition

Serving Size: 1 cutlet
Calories: 636
Sugar: 2g
Sodium: 301mg
Fat: 35g
Saturated Fat: 4g
Unsaturated Fat: 28g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 34g
Cholesterol: 170mg