Veal Milanese with Rocket and Tomato
Why this recipe works
- Crisp, golden coating: Pressing the breadcrumbs firmly onto the veal helps create an even crust that fries quickly and stays light.
- Fresh balance: Lemon, rocket and tomato cut through the richness of the fried cutlet, keeping the plate bright rather than heavy.
- Fast cooking: Thin veal escalopes cook in just a few minutes per side, making the dish practical for a quick dinner.
Get the most out of this recipe
Texture tips
- For a crisper crust: Pat the veal dry before coating and let excess egg drip off so the breadcrumbs adhere cleanly without becoming claggy.
- Keep the salad separate: Dress the rocket and tomato just before serving so the leaves stay fresh and do not soften beside the hot cutlet.
Common mistakes
- Watch the frying heat: If the oil is too cool, the coating absorbs oil; if it is too hot, the crumbs darken before the veal is cooked through.
- Avoid crowding: Fry in batches if needed so the cutlets brown evenly rather than steaming in the pan.
Ingredient notes
- Choose thin escalopes: Thin veal cutlets are important here because they cook quickly while the breadcrumb coating turns golden.
- Use ripe tomatoes: The salad is simple, so ripe tomatoes and good extra-virgin olive oil make a noticeable difference.
Make-ahead tips
- Store separately: Keep leftover veal and undressed salad in separate airtight containers to preserve the crust and the freshness of the rocket.
- Reheat in the oven: Reheat the veal on a baking tray at 200°C (390°F) until piping hot, rather than microwaving, to help the coating regain some crispness.
Equipment you'll need
Ingredients
Instructions
- Pat the veal dry, then season both sides with most of the fine sea salt and black pepper. Beat the egg in a shallow bowl. Put the breadcrumbs on a plate.
- Dip each cutlet in the egg, letting the excess drip off, then press into the breadcrumbs to coat well. Set on a plate while you heat the oil. Keep your hands dry when handling the breadcrumbs so the coating stays even.
- Heat the extra virgin olive oil in a large frying pan over medium 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. Transfer to a plate and season lightly with a pinch more salt.
- Halve the tomatoes and put them in a mixing bowl with the rocket. Finely grate the parmesan and set aside. Zest the lemon, then cut it in half.
- Squeeze the lemon over the salad, add a small pinch of the remaining salt and pepper, and toss gently. Serve the veal Milanese with the rocket and tomato salad alongside. Finish with the parmesan over the top and a little lemon zest.
Recipe notes
Tips
- For the crispest coating, press the breadcrumbs firmly onto the veal and fry in oil that is hot enough to shimmer before the cutlets go in.
- If the breadcrumbs start to darken too quickly, lower the heat slightly and turn the cutlets more often to keep the crust golden.
- If serving anyone who is pregnant, elderly, or immunocompromised, ensure the veal is cooked through and piping hot.
Substitutions
- Replace Parmesan with Grana Padano cheese for a similar salty finish.
- Replace Extra virgin olive oil with Light olive oil for a higher-heat, more neutral fry.
Storage
- Refrigerate up to 2 days
- Store the veal and salad separately in airtight containers. Reheat the veal on a baking tray in a 200°C (390°F) oven for 8 to 10 minutes until piping hot; dress the rocket and tomato just before serving.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (25min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Eggs Gluten Milk Wheat
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