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Veal Milanese

Preparation and cooking time
20 min
4 persons
  • 4 thin veal cutlets
  • 25g/0.8 oz flour
  • Salt and pepper
  • 1 egg - beaten
  • 25g/0.8 oz panko or Japanese breadcrumbs
  • 25g/0.8 oz freshly grated Parmesan
  • 2 sprigs thyme
  • 1 sprig rosemary
  • 1 sprig oregano
  • 1 tablespoon olive oil

Put the flour, beaten egg and panko in three separate soup plates. Season the flourwith a little freshly ground salt and pepper.Add the grated Parmesan to the panko, as well as the finely chopped thyme, rosemary and oregano leaves.First turn each veal cutlet in the flour so it is lightly coated, then in the beaten egg and finally in the panko with the cheese and herbs.Heat the olive oil in a frying pan. Fry the breaded veal cutlets for around 2 minutes on each side, until golden brown. Serve the veal Milanese with a portion of spaghetti(al dente) with fresh tomato sauce.