“Milanese” veal cutlet


This is a classic main courses from the north of Italy…pure grandma style (yep, she used to make those all the time).

Very quick to prepare, can be served with a salad with fresh tomatoes or (i like it better :3 ) with french fries.

So…let’s start!


  • 4 veal cutlet
  • 1/2 cup of finely ground breadcrumbs
  • some butter
  • salt
  • 2 eggs
  • 1 lemon
First of all make the veal cutlet very very thin ( by beating them ).
Whisk the 2 eggs in a plate and add a sprinkle of salt. Put the breadcrumbs in a separate plate.
Now take one cutlet and put it in the egg mixture…make sure you cover it very well.. then take it out and put it into the breadcrumbs plate…it should stick to the cutler covered with egg đŸ˜‰
In a pan put some butter…when it is hot, put the covered cutlet in and let it fry on both sides. When it has a golden-ish color, take it out and let it dry on some paper towels.
Serve the cutlet (it’s good even when it’s cold, in fact many like it better cold) and squeeze a slice of lemon on it before eating đŸ˜‰
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