Pan-Fried Veal Cutlets Milanese

Yield Serves 4 SERVINGS
RECIPE Ingredients
  • 4-6 medallions cut from Veal Top Round, about 1/2-inch thick
  • Kosher salt & freshly ground black pepper
  • 1 cup all-purpose flour
  • 3 eggs
  • ¼ cup finely grated Parmesan cheese
  • 2 cups fine breadcrumbs
  • Neutral oil (we used avocado oil)
  • Lemon wedges, for serving
  • Lightly dressed salad, for serving
Recipe notes
This pan-fried veal cotoletta recipe makes a quick and easy dinner that will satisfy the whole family. Serve with a simply dressed salad as an accompaniment.
RECIPE Preparation
  1. Preheat oven to 200 degrees F.
  2. Place each veal medallion between 2 sheets of plastic wrap and pound out very thin, until they’re less than 1/4" thick.
  3. Place flour in a wide shallow dish, season with salt and pepper. In a second dish, beat together eggs and Parmesan. And in a third wide shallow dish, place breadcrumbs. Line them up, side-by-side. One-by-one, coat each piece of veal in flour mixture, shaking off excess, then egg, coating evenly. Lay each piece in the dish of breadcrumbs, pressing to coat. Set aside on a sheet tray.
  4. In a large skillet, over medium-high flame, heat enough oil to just cover the bottom of the pan. Working in batches, as not to crowd the pan, cook the veal until golden, about 2 to 3 minutes per side. If errant breadcrumbs start to burn, wipe out the pan in between batches and repeat.
  5. Place finished veal on a sheet pan in the warm oven until all pieces are cooked. Season veal lightly with salt and pepper; serve with arugula salad and a wedge of lemon.
Pan-Fried Breaded Veal Cutlets Recipe | D’Artagnan