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Fried Veal Milanese

Use plain bread crumbs and grated Parmigiano-Reggiano to create this elegant yet easy-to-make Italian classic.

The Middleby Corporation, a global leader in the foodservice equipment industry, recently acquired Marsal & Sons, adding the highly respected oven manufacturer to its portfolio of leading brands. Here, Chef Bruno poses for a photo with his new colleagues, Gary Mick, president of Blodgett, and Dan Coolbeth, Blodgett’s vice president of operations.

SLNY Productions


Hello, dear readers! This month’s recipe is Veal Milanese, an Italian classic. For this dish, the veal chops should be pounded to a thin size, breaded and fried. A splash of lemon finishes them off perfectly. Various chefs prepare Milanese dishes in their own way, of course, and some even use chicken, turkey, beef or pork. But Italians consider veal to be the most authentic ingredient for a Milanese dish. (In my travels, I’ve noticed that many waiters in Italian restaurants give me a funny look when I order Chicken Milanese over salad.) This recipe—simple and easy to make, as always—uses veal, but you can also make it with chicken or turkey. Mangia!



2 large eggs
½ c. Parmigiano-Reggiano cheese, freshly grated
1 c. plain bread crumbs
1 lb. veal cutlets



In a shallow plate, beat the eggs with the cheese and add salt and pepper to taste. Spread the bread crumbs on a sheet of wax paper. Dip each piece of veal in the egg mixture, then dip in the bread crumbs, coating each piece completely. Let dry for 15 minutes.

Pour ¼” of vegetable oil into a deep, heavy skillet. Heat over medium heat until a small drop of the egg mixture sizzles and cooks quickly when placed in the skillet. Add only as many cutlets to the pan as will fit comfortably in a single layer. Cook, turning once, for 5 minutes until the cutlets turn golden brown on both sides. Transfer the cutlets to a plate lined with paper towels to drain. Continue cooking the remaining cutlets in the same way. 

If there is any egg mixture left over after all the cutlets have been coated, stir in some bread crumbs until the mixture holds a soft shape. Fry the egg cutlet, turning once, until golden brown and cooked through. Serve the cutlets hot with lemon wedges. 


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