Veal Milanese (Cotoletta alla Milanese) is a classic dish from Milan in Lombardy. It features tender bone-in veal chops coated in fine breadcrumbs, pan-fried in butter and olive oil until golden and crisp, then finished with a squeeze of lemon. Serve with an arugula salad and roast potatoes or fries for a traditional accompaniment.
Simple and satisfying, Veal Milanese showcases the quality of the meat and a light, crunchy coating. The recipe uses a bone-in veal rib (veal chop) that is gently pounded thin, breaded using only fine breadcrumbs, and fried in a mix of butter and olive oil. The result is a crisp exterior and juicy interior—perfect with a bright squeeze of lemon.
Although the traditional technique sometimes uses egg, this version presses the veal directly into the breadcrumbs for a lighter, less messy coating that crisps beautifully without flour or egg.
See the recipe below with ingredient notes, step-by-step photos, tips, variations and a video. For the full printable recipe, scroll to the bottom of the page.
Ingredients
Ingredient notes and substitutions
- Veal – Choose bone-in veal rib (veal chop). Boneless chops or veal cutlets can be used if preferred; thinner cutlets require less cooking time.
- Breadcrumbs –Use fine breadcrumbs rather than panko to achieve the traditional, even coating.
- Butter and olive oil –Clarified butter is traditional to avoid burning, but a mixture of butter and olive oil gives great flavor while helping prevent scorching.
Step by step photos and instructions
Bash the veal – Gently pound the chops with a meat mallet or rolling pin to about 1 cm (1/4 inch) thickness.
Bread the veal – Spread fine breadcrumbs on a large plate and press each chop into the crumbs, repeating on both sides until fully coated. No egg or flour is needed—this gives a light, crisp crust.
Fry the veal – Heat the butter and olive oil in a large pan over medium heat. When hot, fry the chops 4 minutes per side (depending on thickness) until golden and cooked through.
Serve – Transfer to a plate, season with sea salt flakes and serve with lemon wedges for squeezing over the cutlets.
Serving suggestions
Traditionally, Veal Milanese is paired with fries or roast potatoes. Lighter options include crushed potatoes dressed with lemon and olive oil, or an arugula salad with shaved Parmigiano Reggiano. If potatoes feel too heavy, try green beans, wilted spinach, or a simple green salad.
Recipe tips
- Cut of veal – Bone-in veal rib (chop) is ideal; veal escalopes (thin cutlets) also work.
- Substitutes – If veal is unavailable, chicken cutlets or pork can be prepared the same way.
- Remove silverskin – Trim any sinew from the edge of the chop to prevent curling; if needed, make small snips along the sinew.
- Breadcrumbs – Use fine breadcrumbs for this no-egg method; panko is better suited to recipes that use egg.
- Seasoning – Avoid seasoned “Italian breadcrumbs” with dried herbs if you want an authentic flavor. For extra richness, add freshly grated Parmigiano Reggiano to the crumbs.
Recipe FAQs
Milanese indicates the dish originates from Milan. Examples include Risotto alla Milanese and Ossobuco alla Milanese, both regional specialties.
You can pound the chops ahead of time, but breading is best done just before frying so the crumbs remain crisp. The quick breading method makes last-minute preparation easy.
Cooked veal keeps in the refrigerator for about 2 days, though the breadcrumb coating will soften. Reheat in a 180°C (350°F) oven for around 10 minutes until hot.
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Step By Step Photos Above
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Veal Milanese Recipe
By Emily
Ingredients
- 2 bone-in veal chops (veal rib)
- 1 cup fine breadcrumbs (about 130 g)
- 3 tablespoons butter (about 40 g)
- 1–2 tablespoons olive oil
- Sea salt flakes
- Lemon wedges, for serving
Instructions
Prepare the veal for cooking
- Trim any silverskin or sinew from the edge of the chops to prevent curling during frying. If needed, make small snips in the sinew.
- Pound the chops with a meat mallet or rolling pin until they are about 1 cm (1/4 inch) thick.
To bread and cook the veal
- Place fine breadcrumbs on a large plate. Press each chop into the crumbs on both sides until fully coated—no flour or egg required.
- If both chops won’t fit in your pan, cook them one at a time and keep the finished chop warm in an oven preheated to 100°C (210°F). Divide butter and oil between batches if cooking separately.
- Heat the butter and olive oil in a large skillet. When hot, fry the chops for about 4 minutes per side until golden, crispy and cooked through.
- Transfer to a plate, season with sea salt flakes, and serve with lemon wedges.
Notes
- Cut of veal – Bone-in veal rib is preferred, but thin veal cutlets work if you adjust cooking time.
- Substitutes – Chicken or pork can be cooked the same way if veal isn’t available.
- Breadcrumbs – Fine crumbs work best with this no-egg method; panko is better when using egg.
- Flavor – Avoid seasoned store-bought “Italian breadcrumbs” if you want a traditional taste. Try adding freshly grated Parmigiano Reggiano to the crumbs for extra flavor.
- Leftovers – Keep cooked veal in the fridge up to 2 days; reheat in a 180°C (350°F) oven for about 10 minutes.
Helpful Info for All Recipes
- Extra virgin olive oil is used unless otherwise noted.
- When using canned tomatoes, choose high-quality brands for best flavor.
- All vegetables are assumed to be medium-sized unless stated.
- Recipes are tested using a fan (convection) oven unless specified.
Nutrition
Nutrition information is an approximation and should be used as a guide.