Veal Chop Milanese: A Crispy and Flavorful Italian Classic

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Veal Chop Milanese, or Cotoletta alla Milanese, is a beloved dish hailing from Milan, Italy. It features a tender veal chop breaded and fried to golden perfection, typically served with a fresh salad of arugula, cherry tomatoes, and a squeeze of lemon. This dish is not only delicious but also showcases the simplicity and elegance of Italian cuisine. Let’s explore how to prepare Veal Chop Milanese with a recipe that brings out its crispy exterior and juicy interior.


  • 4 veal chops, bone-in, about 1 inch thick
  • Salt and pepper, to taste
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup breadcrumbs (preferably fresh)
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Vegetable oil, for frying
  • Lemon wedges, for serving


Step 1: Prepare the Veal Chops

  1. Using a meat mallet, gently pound each veal chop to an even thickness of about 1/2 inch. Season both sides of the veal chops with salt and pepper.

Step 2: Breading Process

  1. Set up three shallow dishes: one with flour seasoned with salt and pepper, another with beaten eggs, and a third with breadcrumbs mixed with grated Parmesan cheese, dried oregano, and dried basil.
  2. Dredge each veal chop in the seasoned flour, shaking off any excess.
  3. Dip the floured veal chop into the beaten eggs, allowing any excess to drip off.
  4. Press the veal chop into the breadcrumb mixture, ensuring it is evenly coated on all sides. Press gently to adhere the breadcrumbs to the veal.

Step 3: Fry the Veal Chops

  1. In a large skillet or frying pan, heat enough vegetable oil to cover the bottom of the pan over medium-high heat until hot but not smoking.
  2. Carefully place the breaded veal chops into the hot oil. Fry for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C) for medium-rare doneness.
  3. Remove the veal chops from the oil and drain on a paper towel-lined plate to absorb any excess oil.

Step 4: Serve

  1. Serve the Veal Chop Milanese hot, garnished with lemon wedges. Accompany with a fresh arugula salad dressed with olive oil, lemon juice, salt, and pepper.

Tips for Success:

  • Veal Chops: Choose veal chops that are evenly cut and about 1 inch thick with the bone intact for the best flavor.
  • Breadcrumbs: Fresh breadcrumbs work best for achieving a crispier texture. If using store-bought breadcrumbs, choose panko for added crunch.
  • Frying Temperature: Maintain a consistent medium-high heat for frying to ensure the veal chops cook evenly and achieve a golden crust.

Serving Suggestions:

Veal Chop Milanese is traditionally served with a simple arugula salad dressed with lemon juice and olive oil. The crispiness of the veal pairs beautifully with the freshness of the salad, creating a balanced and satisfying meal. Accompany with a side of roasted potatoes or a crusty Italian bread for a complete dining experience.


Veal Chop Milanese exemplifies the essence of Italian cuisine with its simple yet delicious preparation and focus on quality ingredients. Whether enjoyed as a special dinner or as a treat for guests, this dish promises to impress with its crispy exterior and succulent interior. Embrace the flavors of Italy with Veal Chop Milanese and savor the crispy goodness in every bite.

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Written by Robert Zelesky

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