Milanese in Carpione with Luca Della Casa

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Veal prepared in any manner is always great!  We asked chef Luca Della Casa to help us with a typical Italian dish. This one's common in Luca's hometown near Turin, Italy but not well known in the USA. 

Easy to make and plenty of fun to do with kids, Veal Milanese in Carpione is an Italian comfort dish...essentially breaded veal, lightly pan fried then placed in a pickling mix for about 12 hours. Serve chilled. Lasts for days in the refrigerator and tastes better the longer it sits in the pickling sauce. 


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At a glance
Main Courses

1 Lb. Veal Scaloppini
4 Eggs
2 Cups of Plain Breadcrumbs
1 Cup Red Wine Vinegar
1 Red Onion (Sliced)
4 Sprigs fresh sage
2 whole Zucchini
Sea Salt (to taste)
1/3 cup Sugar 


Crack the eggs and pour into a bowl. Pour the bread crumbs onto a separate plate or bowl. 
Using your fingers, spread about a teaspoon of salt on both sides of the veal scaloppini.
Drench the veal in the egg wash.
Lay the veal in the bread crumbs and lightly coat the veal on each sides. Pat the bread crumbs in so they stick.

Add canola oil to a sauce pan and bring to medium heat. 
Cook the veal for about 2 minutes per side.
Remove the veal, set aside and allow to cool to room temp.

Cut the zucchini into quarter slices then cook in a grill pan for a 2 minutes.

Pour 1 cup of red wine vinegar and 1/3 cup of sugar into a sauce pan. Add the sage.
Bring to a boil for about 2 minutes. Stir. Turn off heat.
Add the onions to the pickling mixture.
Let cool to room temp.

Cut the cooked veal crossways into pieces and add it, along with the zucchini, to the pickling sauce. Make sure you stir it around a bit.
Chill in the refrigerator for about 12 hours. Serve chilled. Makes a great lunch.


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