Veal Milanese with Rocket and Cherry Tomato Salad
Why this recipe works
- Crisp breadcrumb coating: Flour, egg and breadcrumbs create a defined crust that fries quickly around the thin veal.
- Freshness cuts through richness: Lemon, rocket and cherry tomatoes balance the savoury fried cutlet with acidity and peppery freshness.
- Fast cooking: Thin veal cutlets cook in minutes, making the dish suitable for a weeknight dinner with a polished finish.
Get the most out of this recipe
Texture tips
- For a crisper crust: Press the breadcrumbs firmly onto the veal and allow the coated cutlets to sit briefly before frying so the crumb adheres well.
- Keep the veal tender: Cook the thin cutlets only until the coating is deep golden; overlong frying can make the meat dry.
Common mistakes
- Watch the oil temperature: If the oil is too hot, the breadcrumbs darken before the veal cooks through; if it is too cool, the coating absorbs oil and loses crispness.
- Do not dress the salad too early: Toss the rocket and tomatoes just before serving so the leaves stay lively rather than wilting.
Authenticity notes
- Milanese inspiration: The dish follows the Milanese idea of a breaded veal cutlet, here served in a lighter style with a fresh salad rather than a heavier accompaniment.
- Crumb choice: Fine breadcrumbs give a classic even coating, while panko makes the crust lighter and more jagged.
Make-ahead tips
- Prepare components ahead: The salad ingredients can be washed and cut in advance, but keep the dressing separate until serving.
- Re-crisp leftovers: Reheat the veal on a tray in a 200°C (390°F) oven until piping hot and crisp again, keeping the salad separate.
Equipment you'll need
Ingredients
Instructions
- Pat the veal dry, then season both sides with most of the fine sea salt and black pepper (reserve a pinch of each for the salad). Set up a breading line with the plain flour on a plate, the egg beaten in a shallow bowl, and the breadcrumbs on a second plate. Coat each cutlet in flour, dip in egg, then press into breadcrumbs until well covered.
- Heat the extra virgin olive oil in a frying pan over medium-high heat until shimmering. Fry the veal for 2 to 3 minutes per side until deep golden and crisp, adjusting the heat so the crumbs do not burn. Lift out with tongs and rest on a plate for 2 minutes.
- Halve the cherry tomatoes and put them in a mixing bowl with the rocket. Finely grate in a little lemon zest, then squeeze in about half the lemon juice; drizzle with a little extra virgin olive oil from the pan if you like, and season with the reserved salt and pepper. Toss gently to coat.
- Serve the veal Milanese straight away with the rocket and cherry tomato salad alongside. Finish with extra lemon juice to taste for a brighter, peppery finish.
Recipe notes
Tips
- For the crispest coating, press the breadcrumbs firmly onto the veal and let the breaded cutlets sit for 5 minutes before frying so the coating adheres.
- Keep the oil at a steady shimmer; if it smokes, lower the heat briefly so the breadcrumbs brown evenly without turning bitter.
- If serving anyone who is pregnant, elderly, or immunocompromised, use a pasteurised egg or ensure the egg coating is fully cooked through during frying.
Substitutions
- Replace Rocket with baby spinach for a milder salad.
- Replace Breadcrumbs with panko breadcrumbs for a lighter, crunchier crust.
- Replace Lemon with lime for a sharper, more aromatic dressing.
Storage
- Refrigerate up to 2 days
- Store the cooked veal and salad separately in airtight containers. Reheat the veal on a tray in a 200°C (390°F) oven for 8 to 10 minutes until piping hot and crisp again; dress the rocket and cherry tomatoes just before serving.
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Recipe overview
- Servings: 2 servings
- Total time: 40min (35min active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Eggs Gluten Wheat
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