Can I use regular breadcrumbs instead of panko?

You can, but you'll sacrifice some of the signature crunch that makes this dish special. Panko creates a distinctly light, airy crispness that's difficult to achieve with standard breadcrumbs. If you must substitute, consider toasting regular breadcrumbs first to improve their texture.

Is veal necessary, or can I use another meat?

While traditional Milanese calls for veal, this preparation works beautifully with chicken breast, pork loin cutlets, or even turkey breast. Just adjust cooking times accordingly as veal tends to cook faster than other meats. Whatever protein you choose, the key is pounding it to an even thinness.

My coating always falls off during frying. What am I doing wrong?

This typically happens for three reasons: insufficient drying time after coating, oil that's not hot enough, or flipping the meat too soon. Make sure to let the breaded veal rest in the refrigerator, heat your oil properly before adding the meat, and wait until you see golden brown edges before attempting to flip.

Can I bake this instead of frying?

You can, though you'll sacrifice some of the characteristic crispy texture. If baking, preheat the oven to 425°F, place the breaded veal on a wire rack over a baking sheet, spray or drizzle with oil, and bake for about 15-18 minutes, flipping halfway through. The coating won't be quite as golden and crisp, but it's a good option for those avoiding fried foods.

Veal Milanese Recipe

Name: Veal Milanese Recipe
Prep time: 40 min
Cook time: 10 min
Total time: 55 min
Cuisine: Italian
Ingredients: 2 bone-in veal chops (veal cutlets can also be used); 1/4 cup flour; Salt and pepper, to taste; 2 eggs; 1/4 cup panko or pork panko; 1/4 cup grated parmesan cheese; 1/4 cup shredded parmesan cheese; 1/2 cup avocado oil or other neutral high smoke point frying oil; Lemon zest, for sprinkling; Flakey salt and freshly ground black pepper, to taste; Fresh parsley, minced; Lemon wedges, for serving; Fresh arugula, tossed in oil (optional, for serving); Sliced tomatoes (optional, for serving); Whipped ricotta (optional, for serving)

This exquisite Veal Milanese transforms humble veal chops into a crispy, golden masterpiece that’s surprisingly simple to prepare. With its perfect balance of crunchy coating and tender meat, this classic Italian dish delivers restaurant-quality results in your own kitchen in less than an hour—making it ideal for weeknight indulgence or impressive weekend entertaining.

Why You’ll Love This Recipe

Impressive Yet Simple: While it looks and tastes like something from a high-end Italian restaurant, this dish requires basic techniques anyone can master.
Wonderful Texture Contrast: The crispy, golden panko and Parmesan coating against the tender, juicy veal creates an irresistible textural experience.
Quick Cooking Time: Once your prep is done, the actual cooking takes just minutes, meaning dinner is ready faster than you might expect.
Elegant Presentation: The bone-in presentation elevates this dish to special-occasion status, though you can easily use cutlets for everyday meals.

Ingredients You’ll Need

Veal Chops: Bone-in chops provide an impressive presentation, but boneless cutlets work perfectly for easier eating and preparation.
Flour: Creates the first layer of the breading system, helping the egg wash adhere to the meat surface.
Eggs: The crucial “glue” that binds the flour layer to the crispy exterior coating.
Panko or Pork Panko: The secret to that incredible crunch—regular breadcrumbs simply won’t deliver the same texture.
Parmesan Cheese: Using both grated and shredded creates flavor complexity and textural interest in the coating.
Avocado Oil: Its high smoke point makes it ideal for frying at higher temperatures without burning.
Fresh Lemon: Both zest and wedges bring brightness and acidity that perfectly cuts through the richness of the dish.
Fresh Parsley: Adds color and a fresh herb note that complements the veal beautifully.
Flakey Salt: That final sprinkle before serving elevates everything with little bursts of flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Different Proteins

Try this same technique with chicken breasts (pounded thin), pork cutlets, or even thick-cut eggplant slices for a vegetarian version.

Seasoning Twists

Add dried herbs like oregano or thyme to the breadcrumb mixture, or incorporate lemon zest directly into the coating.

Sauce Options

While traditionally served with just lemon wedges, you could offer a small dish of marinara or a light garlic-butter sauce on the side.

Gluten-Free Adaptation

Substitute gluten-free flour and gluten-free panko crumbs to accommodate dietary restrictions without sacrificing the crispy texture.

How to Make Veal Milanese

Step 1: Prepare the Veal

Pound the veal chops thin (around the bone if using bone-in), aiming for ¼-½ inch thickness throughout. The goal is even thickness for consistent cooking while maintaining the integrity of the meat.

Step 2: Set Up Your Dredging Station

Arrange three shallow dishes: one with seasoned flour, one with beaten eggs mixed with a splash of water or oil, and one with the panko-Parmesan mixture. This assembly-line approach makes the coating process quick and less messy.

Step 3: Coat the Veal

Dredge each piece first in flour (shaking off excess), then egg (allowing excess to drip off), and finally in the panko-Parmesan mixture, ensuring even coverage on both sides. Place on a wire rack over a baking sheet.

Step 4: Rest the Coated Veal

Allow the coated veal to rest in the refrigerator for 30 minutes to an hour. This crucial step helps the coating adhere during frying and prevents it from sliding off.

Step 5: Fry to Golden Perfection

Heat oil in a large skillet until shimmering and just starting to smoke. Carefully add one veal chop and fry for about 2 minutes per side until golden brown and crispy. The bone should also turn a beautiful golden color.

Step 6: Rest and Serve

Rest the fried veal on a clean wire rack while you prepare the garnishes. This prevents the bottom from becoming soggy. Serve immediately with fresh garnishes.

Pro Tips for Making the Recipe

Temperature Matters: Make sure your oil is properly hot before adding the veal—if it’s not hot enough, the coating will absorb oil rather than forming a crisp crust.
Don’t Crowd the Pan: Fry one piece at a time to maintain oil temperature and ensure even browning.
Watch Carefully: Veal cooks quickly, and there’s a fine line between perfectly golden and too dark. Stay vigilant during the frying process.
Proper Resting: The wire rack is essential for maintaining crispness—don’t rest the veal on paper towels or directly on a plate.
Pound Evenly: Take time to pound the veal to an even thickness, which ensures it cooks uniformly without some parts overcooking while others remain underdone.

How to Serve

Classic Italian Style

Serve your Veal Milanese atop a bed of lightly dressed arugula, with sliced ripe tomatoes and a dollop of whipped ricotta alongside. The peppery arugula and bright tomatoes perfectly complement the richness of the veal.

Accompaniments

Add lemon wedges for squeezing over the hot veal—that bright acidity is essential. A simple pasta side like buttered linguine or a light risotto makes a wonderful companion.

Beverage Pairings

A crisp Italian white wine like Pinot Grigio or Vermentino perfectly complements this dish, as does a light red like Chianti if you prefer red wine.

Make Ahead and Storage

Partial Preparation

You can pound and bread the veal up to 8 hours ahead, keeping it refrigerated on a wire rack. This makes dinner assembly much quicker when you’re ready to cook.

Storing Leftovers

While best enjoyed fresh from the pan, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Be aware that the coating will lose some crispness.

Reheating

To revive some crispness, reheat in a 350°F oven on a wire rack for about 10 minutes rather than microwaving, which will make the coating soggy.

FAQs

Can I use regular breadcrumbs instead of panko?

You can, but you’ll sacrifice some of the signature crunch that makes this dish special. Panko creates a distinctly light, airy crispness that’s difficult to achieve with standard breadcrumbs. If you must substitute, consider toasting regular breadcrumbs first to improve their texture.
Is veal necessary, or can I use another meat?

While traditional Milanese calls for veal, this preparation works beautifully with chicken breast, pork loin cutlets, or even turkey breast. Just adjust cooking times accordingly as veal tends to cook faster than other meats. Whatever protein you choose, the key is pounding it to an even thinness.
My coating always falls off during frying. What am I doing wrong?

This typically happens for three reasons: insufficient drying time after coating, oil that’s not hot enough, or flipping the meat too soon. Make sure to let the breaded veal rest in the refrigerator, heat your oil properly before adding the meat, and wait until you see golden brown edges before attempting to flip.
Can I bake this instead of frying?

You can, though you’ll sacrifice some of the characteristic crispy texture. If baking, preheat the oven to 425°F, place the breaded veal on a wire rack over a baking sheet, spray or drizzle with oil, and bake for about 15-18 minutes, flipping halfway through. The coating won’t be quite as golden and crisp, but it’s a good option for those avoiding fried foods.

Final Thoughts

This Veal Milanese recipe proves that sometimes the simplest preparations yield the most spectacular results. The contrast between the crispy, savory coating and the tender veal creates a dish that feels special without requiring advanced culinary skills. Whether for a date night at home or a family dinner, this recipe delivers restaurant-quality results with home kitchen ease. Give it a try—I’m confident it will earn a permanent spot in your dinner rotation!