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)

Description

Veal Milanese is a classic Italian main course featuring thinly pounded, bone-in veal chops that are breaded with a flavorful parmesan-panko coating and shallow-fried until golden and crisp. Served atop fresh arugula with zesty garnishes, this gourmet yet approachable dish delivers irresistible texture and bright, savory flavors perfect for special occasions or elegant dinners.

Ingredients

Units Scale

For the veal

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

Garnish

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)

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Instructions

Prepare the Veal: Using a meat mallet, pound the veal chops (working around the bone) until they are 1/4 to 1/2 inch thick throughout. Be careful not to tear the meat from the bone as you aim for even thickness.
Set Up the Dredging Station: Place the flour in a large shallow bowl and season it with salt and pepper. In a second bowl, whisk the eggs with a splash of water or oil. In a third bowl, combine the panko, grated parmesan, and shredded parmesan cheeses.
Dredge the Veal: Coat each veal chop first in the seasoned flour, shaking off the excess. Next, dip in the egg wash and allow excess to drip off. Then, coat thoroughly in the panko-parmesan mixture, pressing gently to adhere. Place each prepared chop on a wire rack set over a baking sheet.
Chill: Refrigerate the breaded veal chops for 30 minutes to 1 hour. This helps the coating adhere and achieve a crispier texture when frying.
Fry the Veal: Heat the oil in a high-sided skillet or Dutch oven over medium-high heat until shimmering and just beginning to smoke. Add one veal chop and fry for about 2 minutes per side, until golden brown on both sides and along the bone. Cooking time may vary slightly depending on thickness; avoid overcooking.
Rest and Repeat: Transfer each fried chop to a clean wire rack over a baking sheet to keep the coating crisp. Repeat frying with the second chop. Allow both to rest briefly while you prepare to serve.
Plate and Garnish: Serve the veal Milanese over a bed of fresh arugula tossed in oil, and with optional whipped ricotta and sliced tomatoes. Garnish with lemon zest, minced parsley, flakey salt, freshly ground black pepper, and lemon wedges. Serve immediately for best crispness.

Notes

If using veal cutlets instead of bone-in chops, the cooking process is the same but handling may be easier.
Chilling the breaded chops before frying prevents the coating from falling off during cooking.
For the crispiest texture, always rest the fried veal on a wire rack, not directly on a plate.
Check oil temperature by ensuring it shimmers and barely smokes before frying to prevent soggy breading.
Internal temperature should reach 145°F for food safety, but thin cuts can be difficult to measure.
Serve immediately; veal Milanese is best enjoyed fresh and hot.
You can substitute pork panko for regular panko for gluten-free option.

Nutrition

Serving Size: 1 veal chop with garnish
Calories: 650
Sugar: 1g
Sodium: 800mg
Fat: 40g
Saturated Fat: 10g
Unsaturated Fat: 27g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 56g
Cholesterol: 210mg