This is a recipe my mother always used to make. It brings back beautiful thoughts, of a time in Mexico when my father took us to his favourite restaurant, where he introduced us to Milanese–a tenderized, breaded, pan-fried veal cutlet. The atmosphere was wonderful; I can still hear the hustle and bustle of the streets outside. And can still picture a waiter hurrying by with a goat slung over his shoulder. As I was researching the origin of this recipe I came across Cotoletta di Vitello alla Milanese, which in Italian means “veal cutlets Milan style”. It is a very popular main course at a highly acclaimed restaurant named Bice in Milan, Italy.
Recipe & Food Styling Mari Loewen. Photography Ross Cornish

Recipe & Food Styling Mari Loewen. Photography Ross Cornish

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


Veal cutlets

  • 6 thinly sliced veal or beef, flattened
  • 1 cup all-purpose flour
  • 1 teaspoon coarse salt

  • 1/2 teaspoon freshly ground pepper
  • 2 eggs, beaten
  • 1 1/4 cups bread crumbs
  • 1/2 cup Parmesan, grated
  • 1 tablespoon salted butter

  • 1 tablespoon extra-virgin olive oil

Fresh greens with lemon vinaigrette

  • 1 package mixed salad greens

  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup Parmesan cheese, grated


For vinaigrette, in small jar, shake ingredients until emulsified, set aside.

For veal cutlets, combine flour, salt, and pepper on large plate. On second plate, combine eggs with 1 tablespoon of water. On third, combine bread crumbs and Parmesan cheese. Coat veal on both sides with flour mixture, dip into egg mixture, and dredge in bread-crumb mixture, pressing lightly. In heavy skillet over medium heat, combine butter and olive oil and cook cutlets for 2 to 3 minutes each side, until cooked through. 

Toss salad greens with lemon vinaigrette. Serve cutlet with salad and grated Parmesan cheese.