Veal Milanese Recipe - Easy Breaded Veal with Gremolata

This Veal Milanese Recipe of golden brown fried veal scallopine served with lemon and caper gremolata, potatoes, broccolini and lemon wedges is a classic dish that you'll want to make again and again.

When you think of Milan, I hope you think of Cotoletta alla Milanese, or Veal Milanese, this fried breaded veal cutlet which is a classic Italian dish. This version is not a traditional Veal Milanese, as I've added the gremolata, but I think it gives that really delicious lemon taste with salty capers and grassy parsley.

Ingredients you'll need to make this Veal Milanese Recipe

Ingredients

• 600g baby potatoes
• ½ bunch parsley
• 2 tablespoon baby capers
• 1 lemon
• 4 cloves garlic
• ½ teaspoon salt and pepper
• 1 bunch broccolini (tenderstem)
• 500g veal escalope or plain veal schnitzel. Do not use bone-in veal chops, or if you do, transfer veal to the oven to finish them.
• 4 tablespoon plain flour
• ¼ teaspoon salt and pepper
• 1 egg
• 1 cup panko breadcrumbs
• 3 tablespoon butter (salted) or clarified butter.
• 1 tablespoon olive oil (or vegetable oil is okay too).

Substitutions and Add-ins

Additions: You can add parmesan cheese if you like to your gremolata.

Instead of veal, you can use chicken cutlets or thin chicken schnitzel.

How to make this Veal Milanese Recipe

1. Rinse the baby potatoes and slice them into quarters. Place them in a saucepan of water on high heat. Bring to a boil and simmer for 10 minutes or until they are fork-tender. Then, drain them.
2. Make the gremolata by finely chopping the parsley, mincing the garlic, and mixing them with finely chopped capers, lemon zest, salt, and pepper. Set aside.
3. Slice the lemon into wedges and trim the broccolini.
4. If your piece of veal is thicker than 1 cm, flatten it by placing it between two layers of plastic wrap or baking paper and gently pounding it with a rolling pin or wine bottle.
5. Prepare three large plates: one large plate with all purpose flour, salt, and black pepper; one with beaten eggs (or you can use a shallow bowl to whisk eggs); and a third shallow dish or large plate with panko bread crumbs.
6. Dip the veal into the flour, shaking off any excess, then dip the floured veal into the egg mixture, removing any excess egg drip, and finally into the panko bread crumbs. Make sure to drain the potatoes if you haven't already.
7. Heat a large frying pan or large skillet over medium-high heat. Add butter and olive oil, you want enough oil to coat the bottom of the pan. Once it's bubbling and it is hot oil (so the oil shimmers), add the pieces of breaded veal and cook for 1-2 minutes on each side or until it turns golden brown. To get tender meat you really only want a cooking time of 1-2 minutes each side, and if anything, reduce the cooking time from what you think you might need. Remove the veal and place it on a plate lined with paper towels to keep it warm.
8. If needed, add more oil to the pan, or remove excess oil if there is too much. Reduce the heat to medium heat. Add half of the prepared gremolata and cook for 30 seconds. Add the broccolini, mix, and then add the cooked potatoes. Cook for 2-3 minutes until everything is well distributed.
9. Serve the veal with the potatoes and broccolini. Sprinkle the remaining gremolata over the dish and garnish with lemon wedges. Enjoy your delicious meal!

Kid-Friendly Variations

• Kids will prefer plain veal schnitzel without the gremolata, and plain vegetables. Slice veal into fingers to make it easier to eat.

How to Store Veal Milanese

Store in an airtight container in the fridge. Do not freeze.

Equipment

You will need a large frying pan or cast iron skillet, a stovetop, a rolling pin (or wine bottle), glad wrap or baking paper and a saucepan.

More Italian Recipes

If you like this recipe, you should try my Pasta e Fagioli Soup Recipe - Easy Italian Pasta and Beans, a classic Italian comfort food recipe, or Pollo Al Limone (Lemon Chicken), a Italian chicken with lemon and capers.

Recipe