Veal Milanese

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Not hard to make and my wife said "restaurant quality dinner. I love it". Thanks Giada. Used panko crumbs and did everything else by the book.

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I have cooked this dish. If you have never cooked veal b4, it doesn't take long and can get dry if you don't pay attention. Better to undercook because it will continue to cook some after you take the veal from the heat. I preferr traditional veal milanese with the greek salad on the side. The Brick Oven in Kenner, La has the best.

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Great dish!!!!! If anyone had a problem with this recipe they must need basic cooking intruction.

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I made this for supper one night. it was delicious but I made a marinara to go with it because it was a bit dry just on its own. Definitely one that I will keep making though!

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Good... but It was not an amazing dish. I made couple of modifications (added garlic, onion, parmesan, and lemon zest and my mouth did not burst out of flavor. I guess I'll stick to my cordon bleu.

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I made this with my girlfriend for a bunch of my roomates. Everybody loved it! The instructions are easy to follow and everything tasted excellent. The basil and thyme are a great touch. Be sure to get good meat though to get a better experience. Job well done food.com!!! WELL DONE!!

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This recipe is identical to an old family recipe that has been passed around for ages. You can also fillet some chicken breasts and use in the same
recipe replacing the veal. The only thing that I would do differently
is place the veal in the fridge after breading for about one hour. It just seems to fry better when chilled. I also use fresh bread crumbs and add basil when I blend in a Cuisenart.

When I visit friends and relatives back East my Daughter Dawn has to have
at least one meal with Veal Milanese.

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This dish was very good I added some parmasean to the bread crumbs and a little "Essence" to the flour. You will need at least two more eggs if you have two pounds of scallopini veal which is about 20 slices, because scallopini cut is really really thin. This is good because it avoids having to pound the meat, but true milanese is pounded and yields bigger and slightly thicker pieces. Because the slices are so thin you do NOT need to cook them for 8 minutes they actually cook in just about half that. As for putting them in the warm oven that works great-- I read from Rachel Ray that that dries them out but it didn't. THe perfect accompaniment is Giada's lemon spaghetti!

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My husband took one bite out of the veal... and he went wild! He said that out of a 10, it was a 9 1/2.
Thank you for the delicious recipe!

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this recipe tasted just like the veal cutlets that my Nonnie used to make. It was a wonderful treat and brought back great memories of her simple but very flavorful cooking.