Veal Milanese with Eggplant and Onions Recipe

Name: Veal Milanese with Eggplant and Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small eggplants (about 7 ounces each), quartered lengthwise; 1 large onion, cut into 8 wedges through the root end; 1 1/4 cups pure olive oil; 3 tablespoons balsamic vinegar; Salt and freshly ground pepper; 2 cups dry bread crumbs; 1 cup freshly grated Parmesan cheese (4 ounces); 2 tablespoons finely chopped sage; 1 cup all-purpose flour; 3 large eggs, beaten; 1 1/4 pounds thin veal cutlets

Servings: persons

4 small eggplants (about 7 ounces each), quartered lengthwise
1 large onion, cut into 8 wedges through the root end
1 1/4 cups pure olive oil
3 tablespoons balsamic vinegar
Salt and freshly ground pepper
2 cups dry bread crumbs
1 cup freshly grated Parmesan cheese (4 ounces)
2 tablespoons finely chopped sage
1 cup all-purpose flour
3 large eggs, beaten
1 1/4 pounds thin veal cutlets

1
Preheat the oven to 375.
2
In a large bowl, toss the eggplants and onion with 1/4 cup of the olive oil and the vinegar; season with salt and pepper.
3
Spread the vegetables on a rimmed baking sheet and roast for about 20 minutes, turning occasionally, until tender and browned.
4
Meanwhile, in a large pie plate, toss the bread crumbs with the Parmesan and sage.
5
Put the flour and eggs in 2 separate pie plates.
6
Season the veal cutlets with salt and pepper, then dredge lightly in flour and dip in the eggs, letting any excess drip back into the plate.
7
Dredge the cutlets in the bread crumbs, pressing lightly to help the crumbs adhere.
8
In a very large skillet, heat 1/2 cup of the olive oil until shimmering.
9
Add half of the cutlets and cook over moderately high heat, turning once, until cooked through and crisp, about 4 minutes.
10
Transfer to a platter and keep warm.
11
Add the remaining 1/2 cup of olive oil to the skillet and fry the remaining cutlets.
12
Serve the veal cutlets with the eggplant and onion.

1014

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 small eggplants (about 7 ounces each), quartered lengthwise, 1 large onion, cut into 8 wedges through the root end, 1 1/4 cups pure olive oil, 3 tablespoons balsamic vinegar, and more.

Yes, Veal Milanese with Eggplant and Onions falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veal Milanese with Eggplant and Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions