Veal Cutlets Milanese

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Veal cutlets in bread crumbs.

Was this dish really invented in Milan, or is it a version of the Viennese «Schnitzel» passed on to the Milanese during one and a half centuries of Austrian rule? Proof that it is indeed a Milanese invention is a menu written in 1134 A.D., which included «lumbulos cum panitio», i.e. sliced loin in bread crumbs, in the list of dishes offered by the abbot of the Saint Ambrose monastery in Milan. I invite my Austrian friends to provide me with their evidence...

Preparation : 5 min Cooking : 10 min
230 calories/serving
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Kid-friendly
  • Diabetes-friendly


200 g veal cutlets, thinly sliced
1 eggs size large
2 tbsp cornmeal (polenta) 16 g
4 tsp canola oil 20 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

If possible, choose «milk-fed veal» which is much younger and more tender than the grain-fed one.

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.


  1. Tenderize the veal by flattening the cutlets using a meat pounder. Make a few shallow cuts around the outside edge to avoid curling during cooking.
  2. Prepare 2 shallow dishes: beat the egg in one, and put the cornmeal in the other. Dip one cutlet at the time in the egg, let the excess egg drip off before coating the cutlet with cornmeal. Turn the cutlets to coat both sides, then set them aside.
  3. Heat the oil in a skillet over medium-high heat. Add the cutlets and sauté until golden, about 4 min on each side. Add salt and pepper. Serve on the warmed plates.


The remaining beaten egg may be cooked as an omelet and served along side the cutlets.

Nutrition Facts Table

per 1 serving (100g)


% Daily Value




11 g

18 %

Saturated 1.8 g
+ Trans 0.2 g

10 %


150 mg


110 mg

5 %


6 g

2 %


1 g

4 %


0 g

Net Carbs

5 g


24 g

Vitamin A

5 %

Vitamin C



2 %


6 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 0 serving
Grain Products : ½ serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 serving


This recipe is :
Free  :
Excellent source of  :
Niacin, Selenium, Vitamin B12
Good source of  :
Pantothenic Acid, Phosphorus, Vitamin B2, Vitamin B6, Vitamin E, Zinc
Source of  :
Folacin, Iron, Magnesium, Omega-3, Omega-6, Potassium, Vitamin B1, Vitamin D, Vitamin K
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Meat and Alternatives 3
Fats 1 ½

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This recipe is in the following categories

Veal | Main courses/Entrées | Kosher | Source of Omega-3 | Halal | Low Sodium | Diabetes-friendly | Sauté/Stir Fry | Italian