Veal Milanese

Cut:  | Servings: 4 | Prep Time: 15 minutes | Cook Time: 12 minutes

This simple way to serve up veal cutlets is a favourite many times over. A fresh squeeze of lemon and drizzle of extra virgin olive oil make this a light dish that is perfect served up with baby arugula and a shaving of Parmesan cheese alongside. Don’t forget the wine!

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12 oz (375 g) Ontario veal hip cutlets (about 6 cutlets)
1/2 tsp (2 mL) each salt and pepper   
1/4 cup (60 mL) all-purpose flour   
1 large egg   
3/4 cup (175 mL) dried Italian seasoned bread crumbs
1/4 cup (60 mL) grated Parmesan cheese
1 tsp (5 mL) dried oregano   
1/4 cup (60 mL) extra-virgin olive oil, divided (approx)
3 tbsp (45 mL) butter, divided
4 lemon wedges



Sprinkle veal cutlets with salt and pepper all over; set aside.

In first shallow bowl add flour. In second shallow bowl, whisk egg with 3 tbsp (45 mL) of water. In a third shallow bowl, combine breadcrumbs, cheese and oregano. Dredge each cutlet in flour, then into egg, letting excess drip off. Coat evenly with breadcrumb mixture. Place on baking sheet.

In a large non-stick skillet, heat half each of the oil and butter over medium-high heat. Cook cutlets, in batches, and turning once for about 3 minutes per side until golden on both sides. Add remaining oil and butter between batches.

Serve cutlets with lemon wedge and a drizzle of additional oil if desired.