Veal Milanese

Ingredients

• 4bone-in veal chops, pounded very thin, about 6 mm thick (¼ inch)
• to tastekosher salt
• to tastefreshly ground black pepper
• 250 g (2 cups)plain flour
• 3 largeeggs
• 216 g (2 cups)plain breadcrumbs
• 5 ml (1 teaspoon)dried parsley
• 2.5 ml (½ teaspoon)dried oregano
• 2.5 ml (½ teaspoon)dried basil
• 2.5 ml (½ teaspoon)onion powder
• 2.5 ml (½ teaspoon)garlic powder
• as neededextra-virgin olive oil, for frying
• about 90 g (3 packed cups)rocket
• 15 ml (1 tablespoon)balsamic vinegar
• 15 ml (1 tablespoon)extra-virgin olive oil
• about 75 g (½ cup), halvedcherry tomatoes
• as neededlemon wedges, for serving

Instructions

1. 1

   Warm the oven

   Preheat the oven to 93°C (200°F).

2. 2

   Season the veal

   Season both sides of the veal chops with salt and pepper.

3. 3

   Set up coating

   Arrange three large, shallow bowls. Put the flour in the first, beat the eggs in the second, and mix the breadcrumbs with the parsley, oregano, basil, onion powder and garlic powder in the third.

4. 4

   Heat the oil

   Place a large skillet or sauté pan over medium heat and add enough olive oil to make a thin layer across the bottom.

5. 5

   Bread each chop

   Coat one chop at a time on both sides in the flour, then the egg. Press it gently into the breadcrumb mixture so it is lightly coated on both sides.

6. 6

   Fry the veal

   Add one chop to the hot oil and fry for 2 to 3 minutes, until golden brown. Turn it and cook for about 3 minutes more, until golden and cooked through. Transfer it to a baking sheet and keep it warm in the oven while you repeat with the remaining chops.

7. 7

   Toss the salad

   In a medium mixing bowl, toss the rocket with the balsamic vinegar, olive oil and tomatoes.

8. 8

   Plate and serve

   Put one veal chop on each plate and top with a handful of rocket salad. Serve with a lemon wedge on the side.

What is veal Milanese?

Veal Milanese is an Italian dish of breaded veal cooked in a pan until its coating is crisp and golden. This version keeps the chop on the bone and serves it with a simple rocket salad and lemon.

Thinly pounded meat cooks quickly, while the flour, egg and breadcrumb layers help form an even crust. The peppery salad and sharp balsamic bring freshness alongside the fried coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 900 calories, 61g protein, 90g carbs, 31g fat.

The veal provides most of the protein, while the flour and breadcrumbs contribute much of the carbohydrate. The frying oil, egg and olive oil in the salad account for much of the fat. Add steamed vegetables or a larger serving of rocket to round out the plate.

Choose the right cut

Bone-in chops: The recipe uses veal chops pounded to about 6 mm thick. Keeping them thin helps them cook through in the short pan-frying time.

Even thickness: Aim for a similar thickness across each chop so the coating colours evenly and the meat finishes cooking at roughly the same time.

Build an even coating

Three bowls: Keep the flour, beaten eggs and seasoned breadcrumbs in separate shallow bowls. This gives each chop a clear sequence through the coating.

Light pressure: After dipping the chop in egg, press it gently into the breadcrumbs on both sides. A light, even layer is the aim.

Pan-fry until golden

Thin oil layer: Cover the bottom of the pan with olive oil rather than leaving dry patches. Heat the pan over medium before adding a chop.

Work in turns: Fry each chop for 2 to 3 minutes on the first side, then about 3 minutes after turning. Transfer cooked chops to the low oven as you finish the rest.

Check the texture

Golden coating: Look for a crisp-looking, golden-brown breadcrumb crust on both sides. Avoid turning the chop before the first side has had time to colour.

Cooked through: The method calls for about 3 minutes after turning, but thickness and pan heat can affect the timing. Keep the finished chops warm in the oven while cooking the remainder.

Dress the salad just before serving

Rocket and tomatoes: Toss the leaves and halved tomatoes with the balsamic and olive oil in a medium bowl. Doing this near serving time helps the leaves stay fresh rather than sitting in the dressing.

Lemon: Put a wedge beside each chop so it can be squeezed over the veal at the table.

Serve it as a complete meal

On the plate: Set a chop on each plate and add a handful of the rocket salad on top, as directed. The salad's peppery, tangy notes contrast with the savoury breadcrumb crust.

Alongside: If you want a more substantial meal, serve with a simple side such as boiled potatoes or steamed green vegetables.

Recipe notes & tips

• Set out the three coating bowls before you begin breading the chops.
• Use a large skillet and fry the chops one at a time as directed.
• Keep the olive oil in a thin layer across the pan bottom.
• Transfer each cooked chop to the warm oven while the remaining chops fry.
• Toss the rocket and tomatoes close to serving time.
• Serve the lemon wedges alongside the chops.

Variations

• Add Parmesan: Mix finely grated Parmesan into the breadcrumb coating.
• Use veal escalopes: Choose thin veal pieces and follow the same coating and frying method.
• Change the herbs: Use another combination of dried herbs in the breadcrumbs.
• Add extra salad: Increase the rocket and tomatoes for a fresher plate.
• Serve with potatoes: Add boiled or roasted potatoes for a heartier meal.

Common mistakes to avoid

• Uneven thickness: Pound the chops to an even 6 mm so they cook more consistently.
• Skipping the flour: Coat the veal in flour before the egg and breadcrumbs for the specified three-stage breading.
• Heavy coating: Press gently into the crumbs so the chop gets a light, even layer.
• Pan not ready: Heat the pan over medium and add the chop only once the oil is hot.
• Overcooking the salad: Toss the rocket with its dressing just before serving to keep it fresh.

How to store

Store leftover veal and salad separately in airtight containers in the fridge and use within 2 days. Reheat the veal in a 180°C oven until hot; the breadcrumb coating may soften, and the dressed salad is best eaten fresh.

Frequently asked questions