This great dish was named after the Italian city in which it was created, Milan. It’s tender meat and lemony flavor makes this a great choice for lunch or dinner.

You can serve this dish with a nice arugula salad or with a side of pasta.





  • 1/2 small Italian stale baguette (about 1/2 pound)
  • 2 tablespoons freshly grated Parmigiano-Reggiano
  • Pinch of oregano
  • 1/4 cup minced flat-leaf parsley
  • 1 cup plus 3 tablespoons olive oil
  • 1/4teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 8 veal cutlets (about 1 1/4 pounds), pounded this to slightly less than 1/4 inch
  • Salt and freshly ground black pepper to taste
  • 1 lemon cut into 8 wedges



Break or cut the bread into large chunks and place in a food processor.

Process until the bread is reduced to fine crumbs.

Transfer the crumbs to a large bowl and stir in the cheese, oregano, and parsley.

Gradually add 3 tablespoons of oil, stirring, until thoroughly combined.

Season with the salt and pepper.

Spread the flour on a large plate, place the eggs in a shallow bowl, and spread the seasoned bread crumbs on a second large plate.

Coat each veal cutlet in the flour, then the beaten eggs, and then the bread crumbs, patting with the palm of your hand to ensure adhesion.

Heat 1 cup of the oil in a large nonstick skillet over medium-high flame (to a frying temperature of 350 F) and saute the veal for 2 minutes.

Turn and saute for 1 additional minute. Do not crowd pan. If necessary, fry the cutlets in batches.

Remove with a slotted spatula and drain on paper towels.

Season to taste with salt and pepper, and serve with lemon wedges.

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