Light veal Milanese

Total Time
22 min
15 min
7 min
This is our lightened version of the classic dish, and it’s ready in less than 25 minutes. In most veal Milanese recipes, the meat is pounded thin, coated in a mixture of Parmesan and breadcrumbs, and then pan-fried. Here we’ve streamlined the process: the cutlets are seasoned and broiled, the result is a dish with lots of flavor but much fewer calories. The veal is paired with a fresh salad of crisp romaine and peppery arugula that has a homemade cucumber dressing. You can use an English cucumber, if you like, so you can skip having to peel the cucumber. You can also add a small clove of garlic along with the lemon juice.



1 medium, peeled, seeded, and coarsely chopped

Fresh lemon juice

2 Tbsp, juice of 1 lemon

Table salt

1 tsp

Romaine lettuce

4 cup(s), shredded, lightly packed torn leaves


1 bunch(es), (about 6 ounces), stems removed and leaves torn

Uncooked red onion(s)

½ small, very thinly sliced

Fresh cherry tomato(es)

16 medium, halved

Uncooked veal cutlet

1 pound(s), (8 cutlets)

Olive oil

4 tsp, extra-virgin

Black pepper

tsp, freshly ground


  1. Puree the cucumber with the lemon juice and 1⁄2 teaspoon of the salt in a blender. Toss the romaine, arugula, onion, and tomatoes in a large bowl.
  2. Pound the veal cutlets between pieces of plastic wrap until 1⁄8-inch thick. Brush the veal with the oil, then sprinkle with the remaining 1⁄2 teaspoon salt and the pepper.
  3. Spray the broiler rack with nonstick spray; preheat the broiler.
  4. Broil the cutlets 5 inches from the heat until cooked through, about 5 minutes. Pour the cucumber dressing over the salad and toss to coat. Divide the salad among 4 plates. Top each with 2 veal cutlets. Yields 2 cups salad and 2 veal cutlets per serving.