Milanese veal cutlets

Contains pork – recipe is for non-Muslims only

To perfect this Italian classic, dip the chops twice in egg and breadcrumbs to make them extra crisp – and if you can't get veal, use chicken or lean pork

  • Prep:10 mins
    Cook:15 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 425
  • fat 20g
  • saturates 4g
  • carbs 27g
  • sugars 0g
  • fibre 0g
  • protein 37g
  • salt 0.7g


  • 6 veal cutlets (about 200g each), bones still attached
  • 4 eggs
  • 10 basil leaves, finely chopped
  • 2 tbsp finely grated parmesan
  • 200g dried breadcrumbs
  • olive oil, for shallow-frying
  • lemon wedges, fried courgettes and spring salad, to serve (optional)


  1. Use a tenderiser or rolling pin to flatten the chops, leaving the bone attached, then trim away the fat.

  2. Beat the eggs, then mix in the basil, parmesan and some seasoning. Transfer the mixture to a plate or shallow bowl, then spread the breadcrumbs out on another plate. Dip each of the chops in the egg mixture, then immediately roll them in the breadcrumbs to thoroughly coat them. Repeat this process to give the chops a double layer of egg and breadcrumbs.

  3. Heat enough oil to cover the base of a large frying pan. Working in batches, fry the chops over a gentle heat for 3-4 mins each side, until the breadcrumbs turn a deep gold (you may need to add more oil to the pan as you go). Serve with a lemon wedge, some fried courgettes and a spring salad, if you like.

Suggested recipes from this collection...