Since I was a little girl, this traditional Italian dish has been a holiday must-have in my family.
Veal is usually very pricey because it comes from young calves and isn’t made as often as other types of cow meat.
Although, you can be sure that by Christmas, there will be a loud and proud Veal Milanese on the table, along with many other homemade dishes.
Don’t get me wrong—I love making this recipe all year long with chicken breast, and I do it all the time. But there’s something so special about the occasional meal where the meat gets swapped with veal.
Maybe it’s the special occasion associated with them, or maybe it’s how delicious the meat is. But there’s nothing as good as some Veal Milanese cutlets. And here’s why:
It’s delicious how the red meat stands out against the breading, giving your tongue a delicious mix of rich flavors.
There are sweet, savory, umami, and just a hint of bitter flavors all at once in your mouth, which doesn’t happen with most foods.
That’s why this is the perfect dish to bring along to your next special occasion. This Veal Milanese recipe has been in my family for many generations and hasn’t changed much over the years.
Breaded veal patties are a delicious way to enjoy tender veal in a crispy, flavorful package While frying is a common cooking method, baking these patties in the oven produces a healthier and equally tasty outcome In this comprehensive guide, I’ll walk you through everything you need to know to bake breaded veal patties to crispy, golden perfection right in your oven.
Ingredients You’ll Need
To start, you’ll need to gather these core ingredients:
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Veal patties or cutlets – Look for thin evenly sized cuts of veal. Pounding them thin helps them cook up crispy.
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Flour – All-purpose flour is used to help the breading adhere.
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Eggs – Beat 2 eggs to use as the “glue” between the flour and breadcrumbs.
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Breadcrumbs – Go with plain or seasoned panko breadcrumbs.
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Oil – A small amount of vegetable or olive oil for brushing keeps the patties from drying out.
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Herbs & spices – Salt, pepper, garlic powder, oregano, and parsley are tasty choices.
Preparing the Veal Patties
Before breading, prep the veal patties using these tips:
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Pat the veal cutlets dry thoroughly with paper towels. Any excess moisture will make the breading soggy.
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If the cutlets are thick, pound them to about 1⁄4 inch thickness using a meat mallet or heavy skillet. Thinner cutlets will bake up crispier.
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Season both sides of the patties lightly with salt, pepper, and any other spices you want. Go light at this stage since the breading will also be seasoned.
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Set up your breading station with 3 shallow dishes – one each for the flour, egg, and breadcrumbs.
Breading the Patties
When your ingredients are prepped, you’re ready to bread the patties:
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Place each patty in the flour and turn to coat both sides, tapping off any excess.
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Dip the floured cutlet in the beaten egg mixture, allowing any excess to drip off.
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Finally, place the patty in the breadcrumbs and press gently so they adhere evenly over the surface.
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Place the breaded patties in a single layer on a baking sheet and refrigerate for 15-30 minutes. This helps the breading set up nicely.
Baking to Perfection
With your veal patties breaded, it’s time to bake them up hot and crispy:
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Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil.
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Arrange the chilled, breaded patties in a single layer with some space between them to allow air circulation.
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Lightly brush or spray the top of each patty with oil. This prevents them from drying out.
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Bake for 15 minutes then gently flip each patty over. Bake for 10-15 more minutes until deep golden brown.
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An instant-read thermometer inserted in the center should read 160°F for food safety.
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Let the baked patties rest 5 minutes before serving. The temperature will rise slightly and the juices will redistribute.
Serving Your Veal Patties
Fresh from the oven, these tasty patties can be served in endless ways:
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For veal Parmesan, top with marinara sauce and mozzarella cheese during the last 2 minutes of baking.
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Serve on buns with mayo, lettuce, and tomato for an amazing veal burger.
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Pair with rice pilaf and roasted veggies for a satisfying baked veal dinner.
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For an appetizer, slice into strips and serve with traditional lemon wedges and Parmesan cheese.
However you serve them, these oven-baked breaded veal patties will impress family and friends with their crispy breading and tender, juicy veal inside. Leftovers also reheat wonderfully to keep the crispy texture. Give this easy oven method a try for your next veal dinner or appetizer.
Frequently Asked Questions
If you’re new to cooking breaded veal patties in the oven, here are answers to some common questions:
What type of veal works best?
Look for thin veal cutlets or have your butcher pound veal chops into thin patties. Even thickness is key for even cooking.
Should I use fresh or frozen veal?
Either works fine, just thaw frozen veal in the fridge before breading. Pat off any moisture before breading.
What kind of breadcrumbs should I use?
Plain or seasoned panko breadcrumbs work great for their light, crispy texture. Regular dried breadcrumbs work too.
Is oil necessary for baking?
Yes! Lightly brushing the patties with oil prevents them from drying out in the oven. Olive or vegetable oil both work well.
How do I get the breading extra crispy?
Chilling breaded patties in the fridge helps the breading set up crisply. And be sure to bake at 400°F, flipping halfway through.
Can I freeze baked patties after cooking?
Absolutely! Let patties cool completely then freeze in an airtight container for up to 3 months. Reheat in a 375°F oven.
How do I reheat leftovers?
Baked veal patties reheat very well. Warm them on a baking sheet at 375°F for 10-15 minutes until hot and crispy.
Making breaded veal patties in the oven yields delicious results with less mess and oil than frying. For best results, prep your ingredients properly, chill breaded patties before baking, and keep a close eye on doneness. In no time, you’ll be serving up tender, flavorful veal in a crisp, golden crust.
Dry Before You Fry:
Before beginning the breading process, pat your veal cutlets dry with paper towels. This helps the breading stick better and prevents the cutlet from steaming instead of frying.
Always follow the three-step process: flour, eggs, and breadcrumbs. Flour: Dredging in flour ensures the egg has something to adhere to. Egg: This acts as the glue, helping the breadcrumbs cling to the meat. Breadcrumbs: Traditional Veal Milanese uses fine breadcrumbs for a consistent, golden coat.
Season at Every Stage:
Add salt and pepper or any other desired seasoning to the flour, the egg wash, and the breadcrumbs. This ensures your veal is flavorful through every bite.