Breaded veal chops with a Parmesan crust Milanese style

Breaded veal chops with a Parmesan crust Milanese style

Milanese Veal Chop – this is tender veal in a crispy breadcrumbs and parmesan crust. This dish is probably one of the most famous from Milan and therefore a real Italian classic.

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  • 360 g veal
  • 45 g Parmesan cheese
  • 120 g breadcrumbs
  • Salt, to taste
  • Black pepper, to taste
  • 1 egg
  • 2 tbsp water
  • 70 g flour
  • 200 ml vegetable oil


  1. Cut the veal into 2 equal pieces and pound them flat from the inside out into approx. 5-6 mm thick slices.
  2. Grate the parmesan on a fine grater and mix with the breadcrumbs, salt and pepper.
  3. Egg and water using a Whisk together with a fork.
  4. First roll the veal chops in flour, then dip them in the egg mixture and then coat both sides in the Parmesan breading.
  5. Heat the vegetable oil in the frying pan.
  6. Fry the veal chops over high heat for about 1½ minutes on each side, until they are golden.
  7. Then place the chops on paper towels to remove excess oil and salt to taste.
  8. Serve breaded veal chops with lemon wedges.


  • knife
  • cutting board
  • meat tenderizer
  • grater
  • fork
  • frying pan
  • paper towels

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