Veal cutlet alla Milanese

Veal cutlet alla Milanese

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 2 people
  • Course: Main dishes


Calories: 308

  1. Beat each cutlet with a meat tenderizer. Beat the egg separately in a low bowl and prepare a plate with bread crumbs.
  2. Dip each cutlet in egg and then bread crumbs. Press the meat in the breading so that it sticks to the meat. Refrigerate for at least a half hour.
  3. Remove the paddle from the bowl.
  4. Put the oil in the bottom of the bowl, put the two cutlets on top, close the lid, select the OVEN program, set power level 3, set 15 min and press the program start/stop button.
  5. Turn the meat 1-2 times during cooking for even browning.
  6. Serve the cutlets hot, covering the bone with aluminium foil so if the diners decide to remove the meat they will not dirty their hands.


  • veal cutlet: 2
  • egg: 1
  • breadcrumbs: 70 gr
  • salt: to taste
  • sunflower oil: lev 5

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