Recipe at a glance
- Estimated yield: 4 servings
- Prep: about 20 minutes
- Cooking: about 15 minutes
- Additional time: about 3 minutes (resting, rising, chilling or freezing, where required)
- Total: about 38 minutes
Times and yields are planning estimates, not results from a documented kitchen test. Follow the texture and temperature checks in the method; optional overnight rests take longer. Measurements use US cups and spoons unless stated otherwise.
Escalope milanaise is a Milanese-style breaded veal preparation, that is made with a breaded and fried veal cutlet. The dish is crispy on the outside and tender on the inside, and it is usually served with a side of salad or potatoes. The recipe has been passed down for generations and is a staple of Italian cuisine.
Ingredients
- 4 boneless veal cutlets, about 4–5 oz each
- 2 Eggs, beaten
- 1½ cups bread crumbs
- 1/2 cup all-purpose flour
- Salt and pepper
- Oil, for frying
- Lemon wedges, for serving
Instructions
- To start, pound the veal cutlets between two sheets of plastic wrap or wax paper to about 1/4 inch thick.
- Season the cutlets with salt and pepper to taste.
- Place the flour and beaten eggs in separate bowls. In another bowl, mix the bread crumbs with a little bit of salt and pepper.
- Coat each veal cutlet in flour, shaking off any excess, then dip it in the beaten egg, and finally coat it with the bread crumb mixture, pressing it lightly to ensure the breading sticks to the meat.
- Heat some oil in a frying pan over medium-high heat. Once the oil is hot, fry the cutlets for 2-3 minutes on each side, until the breading is golden and the center reaches 145°F (63°C); rest at least 3 minutes before serving.
- Remove the cutlets from the pan and place them on a paper towel-lined plate to absorb any excess oil.
- Serve the Escalope Milanaise with a side of salad or potatoes, and a sprinkle of fresh lemon juice.
This recipe uses thin boneless veal cutlets; other Milanese preparations use a bone-in chop. Wiener Schnitzel is a related Viennese preparation with its own identity.
Storage and serving
Refrigerate leftovers promptly in shallow covered containers at 40°F (4°C) or colder. Use within three to four days, or sooner if an ingredient label requires it. Reheat cooked leftovers to 165°F (74°C). Limit perishable food to two hours out of refrigeration, or one hour above 90°F (32°C). Food-safety guidance.
Sources and further reading
Editorial update: October 23, 2026. Ingredient and method consistency reviewed; a documented kitchen test is still needed.
