Veal Milanese
Veal Milanese



  • 6 veal cutlets, approx 200g each
  • 4 eggs
  • 10 chopped basil leaves
  • 2 tbsp parmesan, grated
  • 200g dried breadcrumbs
  • Olive oil
  • Lemon wedges and salad, to serve
  • Bash the chops with a rolling pin or tenderiser until nice and thin. Beat the eggs in a shallow bowl and mix in the basil, seasoning, and parmesan, and spread the breadcrumbs on a separate plate. Dip the chops in the eggy mixture, then roll in the breadcrumbs to coat. Repeat the process to give the meat a double layer of coating.
  • Heat enough oil to shallow fry the breaded veal in - it should cover the whole base of the pan. Fry on a medium heat for 3-4 mins on each side, until the crumbs are a deep golden colour and crisp. Drain on kitchen paper, then serve with a lemon wedge and a freshly-made green salad and chips.
15 mins
6 serving

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