Our Traditional Italian Veal Milanese Recipe

Ready to taste authentic Italy on your plate? Discover our family-style Veal Milanese—golden, crispy, and elevated with lemony ricotta, juicy cherry tomatoes, and peppery arugula.

“When family meals had to be quick, Nonna always knew how to make everyone happy. A perfectly golden breaded cutlet, delicately lemony ricotta, a few cherry tomatoes, and a handful of fresh arugula… and suddenly, the table came alive.”

Simple. Generous. Full of love. This dish was her way of bringing everyone together—even on the busiest days.”

— Casa Bandera, from our Famiglia to yours

Veal Milanese: Lombardy’s Iconic Crispy Classic

Picture yourself seated in a Milanese trattoria, the aroma of golden butter and crispy breadcrumbs filling the room. This dish turns a simple breaded cutlet into a moment of pure Italian indulgence. Generous, refined, and deeply authentic, it embodies Italian home cooking—where tradition is passed down with every bite.

The origins and tradition behind this Italian classic

Just like the risotto alla milanese, Veal Milanese is an iconic dish from Milan. It represents Italian family cooking at its best—where simple ingredients become timeless classics. One cutlet, breadcrumbs, eggs, and a little butter are all it takes.

The method is simple, yet precise. The meat is carefully breaded, then slowly cooked until it reaches a perfectly crispy crust and tender center.

This dish celebrates Italian simplicity. Few ingredients. Big flavor. A recipe that is generous, authentic, and truly timeless.

Here is the Casa Bandera family recipe for Veal Milanese, served with lemony ricotta, cherry tomatoes, and fresh arugula. An invitation to share, gather, and enjoy—Italian style.

Also read: The Authentic Italian Carbonara Recipe

1 In a skillet, pour a generous drizzle of olive oil and sauté a whole peeled and lightly crushed garlic clove over medium heat.

2 Add the cherry tomatoes, season generously with salt, and drizzle a bit more olive oil. Cover and simmer on low for 10–15 minutes until the tomatoes are soft and melting.

3 In a bowl, loosen the ricotta with a fork. Squeeze in the lemon juice, season with salt and pepper, add chopped basil, and drizzle a bit of olive oil. Mix well and chill until ready to serve.

4 Prepare three plates for breading: flour, beaten eggs with a pinch of salt, and fine breadcrumbs.

5 Place each veal cutlet between two sheets of plastic wrap and gently flatten with a rolling pin until thin and even. Then coat each side in flour, egg, and breadcrumbs, pressing lightly without compacting.

6 Melt butter in a large skillet over medium heat. Once it starts foaming, add the cutlets.

7 Cook 2–3 minutes per side until golden and crispy, with tender meat inside. Drain on paper towels and season immediately with salt.

8 Plate the cutlets. Add a few spoonfuls of lemon ricotta, the sautéed cherry tomatoes, and a handful of arugula. Drizzle with olive oil and, if you like, a splash of balsamic vinegar. Finish with chopped basil, a little lemon zest, and a lemon slice for garnish. Serve immediately and enjoy!

Recommended Wine Pairing

To accompany the Veal Milanese, an Italian Pinot Grigio with its fresh, citrusy, and floral notes perfectly balances the richness of the meat and the tangy creaminess of the lemon ricotta. Check out our selection of the best Italian wines as well.

Also read: Our Italian Meat Cannelloni Recipe

Buon Appetito!

Mouthwatering Pasta Recipes!

Discover secret Italian recipes to create unforgettable, flavorful dishes. Quick, easy, and delicious: your dinner will get applause from everyone!

Discover recipes that will impress them