Italian veal cutlet recipes
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Delicious and Authentic Italian Veal Cutlet Recipes to Try at Home

Get Cooking with These Delicious and Authentic Italian Veal Cutlet Recipes!

Delicious Italian veal cutlets with fresh herbs and lemon served on rustic dining table.

Italian veal cutlet recipes, with their rich history and delicious taste, take center stage in our culinary adventure. These tender slices of meat, dating back to Milan in the 12th century, offer a taste of Italy’s finest cuisine right at your home.

Veal Milanese showcases these cutlets in all their glory – breaded and fried to perfection, often served with fresh lemon or alongside pasta and salad for a fuller meal. Our guide dives deep into various authentic recipes like Veal Cutlets Milanese style—a special blend of white veal, breadcrumbs, parmesan cheese, and mint—promising an unforgettable kitchen experience.

Cooking tips ensure you achieve golden brown excellence while keeping the meat juicy inside. Curious about other Italian delicacies? We’ve got you covered with additional recipes ranging from Veal Saltimbocca to Osso Buco—each dish bringing its own unique flavors and stories to the table.

With every recipe detailed by preparation time, difficulty level, calorie count along with alternative cooking methods provided; we even consider reader feedback for versatile dining options such as substituting chicken for veal based on personal preference or availability.

Ready to embark on this flavorful journey?

Key Takeaways

  • Veal cutlets are thin slices of veal made tender by pounding. They’re used in many Italian dishes like Veal Milanese, which is coated in breadcrumbs and fried.
  • To make authentic Italian veal cutlets at home, you need high-quality veal, flour, eggs, Italian breadcrumbsclarified butter or cooking oil for frying, and lemon wedges for serving.
  • Cooking veal cutlets involves seasoning them with salt and pepper, dredging them through flour, dipping them into beaten eggs, coating them with breadcrumbs, and then frying until golden brown.
  • There are variations to the basic recipe that include adding Parmesan cheese to the breadcrumb mixture or creating a creamy sauce with heavy cream and Parmesan cheese to pour over the cooked cutlets.
  • Serve Italian veal cutlets with sides like arugula salad drizzled with olive oil and sprinkled with parmesan shavings for a complete meal.

Understanding Veal Cutlets

Thinly pounded veal cutlets prepared on a cutting board in a well-equipped kitchen.

Veal cutlets are thin slices of veal, often from the leg section. Chefs pound them to make them even thinner before cooking. This process helps in tenderizing the meat and shortens cooking time.

Many Italian dishes use these cutlets as a base, like Veal Milanese. In this dish, you coat veal cutlets with flour, dip them in beaten eggs, and then cover them with breadcrumbs.

Cooking these dishes requires some kitchen tools – a meat mallet for pounding the cutlets, three shallow dishes for the flour, egg wash, and breadcrumbs setup, and a frying pan or skillet for cooking.

The goal is to achieve golden brown perfection while keeping the inside tender and juicy. After frying, serving these cutlets can be simple; they taste great with lemon wedges or alongside pasta and salad for a fuller meal.

Veal Milanese: Italian Breaded Veal Cutlets

A photo of crispy breaded veal cutlets served on a rustic Italian dining table with a bustling atmosphere.

Veal Milanese brings a taste of Italy right to your kitchen with its crispy, breaded veal cutlets. It’s a simple dish that packs big flavors, perfect for anyone who loves Italian cooking.

Ingredients needed

Crafting Italian veal cutlets at home brings the rich flavors of Italy right to your kitchen. Let’s dive into the essential ingredients you need. Follow this list, and you’re on your way to making a delightful meal.

  1. Veal Cutlets – Start with high-quality, thin slices of veal. These are the star of your dish.
  2. All-Purpose Flour – You’ll coat the veal in flour before breading. It helps everything stick together.
  3. Eggs – Beat them well. They act as a glue for the breadcrumbs.
  4. Italian Breadcrumbs – Choose a type that adds that authentic Italian crunch.
  5. Clarified Butter or Cooking Oil – Use either to fry the cutlets until golden brown.
  6. Salt and Pepper – Season well to bring out the taste of the veal.
  7. Lemon Wedges – Serve these on the side for a tangy kick.

For tools, make sure you have a skillet ready for frying—preferably a cast-iron one for even heat distribution. A meat hammer might be handy too, if your veal slices aren’t thin enough.

With these ingredients, you’re set to cook up Italian-style veal cutlets that will impress anyone who tries them!

Cooking instructions

Making Veal Milanese is a fun and tasty way to bring Italian cuisine into your kitchen. This dish features tender veal cutlets, coated in a crispy breadcrumb armor and fried to perfection. Here’s how you do it:

  1. Start by getting your veal cutlets ready. If they’re thick, pound them down with a meat mallet until they’re about 1/4 inch thick.
  2. Next, season each cutlet with salt and pepper for that perfect savory taste.
  3. Prepare three shallow dishes – one with all-purpose flour, another with beaten eggs, and the last one with breadcrumbs mixed with grated Parmesan cheese.
  4. Take one veal cutlet at a time, dredge it in flour first to coat it lightly, shaking off any excess.
  5. Dip the floured cutlet into the beaten eggs next, ensuring it’s fully covered.
  6. Last comes the breadcrumb mixture. Press the cutlet gently into the breadcrumbs so they stick well on both sides.
  7. In a large skillet or frying pan – preferably something heavy like cast-iron – heat some clarified butter or olive oil over medium-high heat.
  8. Carefully place your breaded cutlets in the hot oil without crowding them. Cook for about 3 minutes on each side or until they turn golden brown and crispy.
  9. Once cooked, transfer them to a plate lined with paper towels to soak up any extra oil.

Remember to test your cooking oil by dropping in a small piece of breadcrumb; if it sizzles right away, your oil is hot enough for frying.

This method will give you deliciously golden Veal Milanese that are crispy on the outside and tender on the inside—perfect for impressing dinner guests or treating yourself to an authentic Italian meal at home!

Veal Cutlets Milanese Style Recipe

A photo of golden crispy veal cutlets with lemon wedges on a rustic Italian kitchen counter.

Ready to bring a taste of Italy into your kitchen? Our Veal Cutlets Milanese Style Recipe is just the ticket.


Getting the right ingredients is key to making delicious Italian veal cutlets. Each recipe below brings its own unique flavor and texture to this classic dish.

For Veal Milanese, you’ll need:

  1. 1 pound of thinly sliced calf meat – It’s tender and cooks fast.
  2. 2 large eggs – They help the breadcrumbs stick to the meat.
  3. A pinch of salt – Enhances the flavor.
  4. All-purpose flour – For dusting the cutlets before dipping them in egg.
  5. Plain or Italian-style breadcrumbs – Adds a crispy crust after frying.
  6. Butter and olive oil – Used for frying, giving a rich flavor.

Moving on to Veal Cutlets Milanese Style, gather these:

  1. Similar ingredients as above but with added lemon zest for a citrus twist.
  2. Freshly grated Parmigiano Reggiano – Adds a nutty, cheesy flavor that melts beautifully when cooked.

For Breaded Veal Cutlets with Parmesan Cream:

  1. The basics include calf slices, eggs, salt, and flour.
  2. Heavy cream and more Parmigiano Reggiano for a thick, creamy sauce that’s divine over crispy cutlets.

And if you’re making Veal Cutlets with Prosciutto and Parmesan Cream:

  1. You’ll need thin slices of prosciutto to wrap around the breaded cutlet before frying – it adds a salty crunch.
  2. A mixture of cooking fats like butter or olive oil for sautéing until golden brown.

Now that we have our ingredients ready, let’s dive into how to prepare each dish…

Step-by-step instructions

Let’s get right into making Veal Cutlets Milanese Style. It’s a tasty dish with crispy breaded veal that you can easily make at home. Here is a simple guide to follow.

  1. First, gather all your ingredients: veal cutlets, flour, eggs, bread crumbs (panko for extra crunch), salt, and pepper.
  2. Place each veal cutlet between two pieces of plastic wrap. Use a meat mallet to gently pound them until they are about ¼ inch thick. This makes them tender.
  3. Sprinkle both sides of the cutlets with salt and pepper to taste.
  4. Now set up three shallow bowls for dredging. Put flour in the first one, beaten eggs in the second, and mix bread crumbs with a pinch of salt in the third.
  5. Take one cutlet at a time and dredge it in flour, shaking off any excess.
  6. Next, dip it into the beaten eggs, letting any excess drip off.
  7. Then press it firmly into the breadcrumbs mixture to coat well on both sides.
  8. Heat some clarified butter or oil in a large frying pan over medium heat – you want enough to lightly cover the bottom of your pan.
  9. Once hot, add the veal cutlets without crowding them—cook in batches if needed.
  10. Cook each cutlet for about 3 minutes on each side until they turn golden brown and crispy.
  11. Once done, move them to a plate lined with paper towels to absorb any extra grease.
  12. You might want to keep cooked cutlets warm in an oven set at a low temp while finishing up cooking rest.
  13. Serve immediately with lemon wedges or your choice of side dishes—think pasta, salad, or even roasted vegetables.

This straightforward method ensures deliciously crispy Veal Cutlets Milanese Style every time! Enjoy your cooking and savour every bite of this classic Italian dish right from your kitchen.

Breaded Veal Cutlets with Parmesan Cream

A photo of breaded veal cutlets cooking in a sizzling pan surrounded by fresh herbs.

For a rich twist on classic schnitzel, try Breaded Veal Cutlets with Parmesan Cream. You’ll need panko breadcrumbs for that extra crunch and a heavy pan to cook it all up.

What you need

Getting ready to cook up some delicious breaded veal cutlets with parmesan cream? This dish will bring a taste of Italy right into your kitchen. Here’s what you’ll need. First, grab some thin slices of veal – they’re the star of the show. Then, make sure you have these ingredients and tools on hand:

  1. Thin slices of veal: The main ingredient that you’ll coat and fry.
  2. All-purpose flour: You’ll use this for the first coating on your cutlets.
  3. Beaten eggs: These help the breadcrumbs stick to the veal.
  4. Italian breadcrumbs: For that crispy outer layer everyone loves.
  5. Grated Parmesan cheese: Adds a rich, savory flavor to your breadcrumb mixture.
  6. Heavy cream: The base of your creamy, cheesy sauce.
  7. A few slices of Parmesan cheese: To melt into your cream for extra flavor.
  8. Nutmeg: Just a pinch for a hint of warmth in your sauce.
  9. Garlic clove: Minced, to add depth to your parmesan cream.
  10. Olive oil: For frying those cutlets to golden perfection.
  11. Salt and pepper: Season everything well for maximum taste.

For tools:

  • A skillet or frying pan, preferably cast iron
  • A shallow dish or bowl for each the flour, beaten eggs, and breadcrumb mixture
  • A whisk or spoon for mixing
  • A spatula or tongs for flipping those cutlets

With all these gathered, you’re set up for success! Just follow these simple steps, and soon you’ll be enjoying mouth-watering breaded veal cutlets with parmesan cream.

Next up, let’s dive into the steps you need to follow to bring this recipe to life!

Preparation steps

Italian veal cutlets are a delicious meal you can make at home. They’re perfect for dinner and will leave everyone asking for seconds. Here’s how to make them, step by step:

  1. Gather all ingredients: You will need veal cutlets, salt, pepper, flour, eggs, Italian breadcrumbs, and clarified butter or oil.
  2. Season the veal cutlets with salt and pepper. This adds flavor right from the start.
  3. Coat each cutlet in flour. Shake off any excess to keep it light.
  4. Dip the floured cutlets into beaten eggs. Make sure they’re fully covered.
  5. Press the eggy cutlets into Italian breadcrumbs. Cover them well for that crispy outer layer.
  6. Heat clarified butter or oil in a frying pan over medium-high heat.
  7. Once hot, add your breaded veal cutlets to the skillet. Don’t overcrowd them; cook in batches if needed.
  8. Fry each side until golden brown—about 3 – 4 minutes per side should do it.
  9. Once cooked, place them on paper towels to drain any excess fat.

Serve these tasty veal cutlets with your favorite sides for a complete Italian meal! Up next, let’s talk about serving suggestions for these Italian delights…

Veal Cutlets with Prosciutto and Parmesan Cream

Picture thin veal slices wrapped with salty prosciutto, all smothered in a rich Parmesan cream. You’ll need a skillet and a bit of cheese-grating skills to create this magic at home.

Equipment required

cast iron skilletFor making veal cutlets with prosciutto and Parmesan cream, you’ll need some kitchen tools. A sharp knife is a must for slicing the veal thinly. You’ll also need a frying pan—preferably a cast-iron skillet—for cooking the cutlets to perfection.

Don’t forget a mixing bowl for blending the ingredients of the Parmesan cream. It’s helpful to have a meat hammer too, to tenderize and flatten the veal slices before cooking.

Make sure you have baking sheets ready if you plan on keeping cooked cutlets warm in the oven while finishing up your sauce or sides. Using clarified butter as suggested can add that golden crust we all love; just grab a spoon for measuring and spreading it over your pan.

Always have measuring cups at hand to get your ingredient amounts just right, especially when working with creamy sauces that require precision for balance between richness and flavor.

Cooking method

Making veal cutlets with prosciutto and Parmesan cream is simple and tasty. Here’s how you do it, step by step.

First, gather your kitchen tools. You’ll need a skillet, some tongs, a meat mallet, and a baking dish. Now, let’s cook!

  1. Start by prepping the veal. Place each cutlet between two pieces of plastic wrap. Use the meat mallet to pound them until they’re about 1/4 inch thick.
  2. Season both sides with salt and pepper.
  3. Heat olive oil in the skillet over medium – high heat.
  4. Cook each cutlet for about 2 minutes on each side or until they turn golden brown.
  5. Move the cooked cutlets to the baking dish.
  6. In the same skillet, add sliced prosciutto. Cook it until it becomes crispy—about 3 minutes.
  7. Place the crispy prosciutto on top of each veal cutlet in the baking dish.
  8. For the sauce, mix heavy cream in a pot and let it simmer over low heat until it thickens.
  9. Stir in grated Parmesan cheese into the cream until smooth.
  10. Pour this creamy Parmesan sauce over the veal cutlets and prosciutto in your baking dish.
  11. Bake everything at 350°F for about 10 minutes.

Chef Claudio Sadler advises letting these cutlets rest for a bit on absorbent paper before serving them to remove excess fat—and that’s exactly what you should do here too after frying.

Enjoy your Italian masterpiece with some arugula salad on the side or maybe even some spaghetti if you’re extra hungry!

Important Tips for Preparing Italian Veal Cutlets

Cooking Italian veal cutlets right starts with not crowding them in the pan. Each piece needs space so it can get crispy and brown. Use a big skillet, and cook in batches if needed.

Before frying, test if the oil is hot enough by dropping a small batter piece into it. If it sizzles, you’re good to go.

After they’re fried, place the veal on a paper towel-lined plate to soak up any extra grease—this keeps them from getting soggy. Knowing your cuts matters too; there’s a difference between cotoletta and scallopini, mainly how they’re cooked and their unique flavors.

Cotoletta is typically a breaded veal cutlet that’s fried until crispy. It’s often made with a blend of breadcrumbs, parmesan, and seasonings to coat the veal, adding a crunchy texture and savory flavor to the tender meat.

Scallopini, on the other hand, refers to thinly sliced meat that is sautéed and then cooked in a flavorful sauce, often including wine. While cotoletta is about achieving a crispy exterior, scallopini focuses on a delicate texture and the rich flavors absorbed from the sauce.

Both dishes offer unique taste experiences and showcase the versatility of simple ingredients when combined with different cooking methods. Whether you prefer the crunchiness of cotoletta or the saucy tenderness of scallopini, each has its own place in Italian cuisine. Enjoy exploring these dishes and their distinct flavors!

kitchen thermometer can be handy for checking oil temperature accurately without guessing. Drop breadcrumbs on plates or shallow dishes for coating since this method ensures an even layer before frying each cutlet, giving that perfect crispiness we all love in Italian entrees like Milanese cutlets or veal parmigiana.

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Serving Suggestions for Italian Veal Cutlets

Serve your Italian veal cutlets with a fresh arugula salad and a squeeze of lemon for a simple yet delightful meal. This pairing is traditional and brings out the flavor in every bite.

For an added twist, sprinkle some parmesan shavings over the salad. The saltiness of the cheese complements the tender veal perfectly.

For those who love to mix things up, try serving these cutlets alongside zucchini noodles or roasted vegetables. These sides add color and nutrition to your plate without overpowering the star of the show – the veal cutlets.

Don’t forget to drizzle some olive oil and add a pinch of salt to enhance their taste even more.

Additional Italian Veal Recipes to Try

Veal SaltimboccaAfter exploring how to serve Italian veal cutlets, let’s delve into more tasty dishes you can make with veal. Veal Saltimbocca brings together veal slices, ham, sage leaves, and white wine for a savory meal that’s rich in flavor.

It’s a classic dish that beautifully combines simple ingredients for an unforgettable taste.

Looking for something hearty? Try Osso Buco. This is where veal shanks meet vegetables, white wine, and stock in a slow-cooked feast. The meat becomes tender enough to fall off the bone, making it a comforting choice for dinner.

For those preferring lighter fare, Veal Scaloppine offers thinly sliced veal lightly sautéed with butter, white wine, and lemon juice – creating a delicate balance of flavors. And don’t forget about Veal Piccata! Its tangy sauce made from lemon juice capers adds zing to the tender cutlets.

Each recipe promises an authentic Italian experience right from your kitchen.

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Exploring the world of Italian veal cutlets at home brings a piece of Italy right to your kitchen. With recipes like Veal Milanese and others packed with flavor, it’s easy to see why these dishes stand out.

They’re not just meals; they’re a chance to dive into centuries-old traditions without leaving your house. Cooking them might seem like a big step, but follow the steps, and you’ll do just fine.

Imagine serving up plates of perfectly cooked veal cutletsrich in history and taste—it’s truly something special. So go ahead, give these recipes a try; who knows? You might just find your new favorite dish!


1. What makes Italian veal cutlet recipes stand out?

Italian veal cutlet recipes are all about simplicity and flavor, using ingredients like parsley, poppy seeds, and breadcrumbs to create dishes that are both delicious and authentic. They often include a variety of cooking styles – think breaded and fried or grilled – offering something for every taste.

2. Can I make these recipes healthier?

Absolutely! While traditional recipes might lean on frying, you can opt for grilling the cutlets instead. This method reduces trans fat without sacrificing taste. Plus, incorporating monounsaturated fats like olive oil can be a heart-healthy choice.

3. Are there vegetarian options in Italian cuisine similar to veal cutlets?

Yes, indeed! Eggplant Parmigiana (Parmigiana di Melanzane) is a fantastic vegetarian alternative that still captures the essence of Italian cooking. It involves layers of eggplant with cheese and tomato sauce – it’s as comforting as any meat-based dish.

4. How can I keep my homemade Italian cutlets from becoming soggy?

The key is in how you store them before serving. If you’re not eating them immediately after cooking, let them cool completely before placing them in the refrigerator or freezer. This helps maintain their crispiness until you’re ready to enjoy!

5. Is it possible to turn these veal cutlet dishes into a full meal?

Of course! Pair your veal or chicken cutlets with sides like zoodles for a lighter option or go classic with lasagna sheets layered high with sauce and cheese… Don’t forget to toss together a quick rocket salad dressed with pesto for that fresh finish – perfect for rounding out your meal.

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