Eggplant Milanese

Golden, crunchy, and crisp. These eggplant cutlets take their cue from classic veal Milanese, swapping the meat for something lighter and infinitely more fun to make. Instead of the usual blanket of tomato sauce, they are piled onto a fresh salad for a dish that feels equal parts comfort food and warm-weather lunch. The twist is that no slicing is required. The whole eggplant gets roasted first, its skin peeled away, then flattened and treated exactly like a cutlet—dredged, breaded, and pan-fried until shatteringly crisp.

Choose a firm, glossy eggplant with no soft spots. Roasting it whole makes the flesh soft enough to flatten into a cutlet, and peeling away the skin leaves a tender, even surface for the breadcrumbs to cling to. When pan-frying, keep the oil hot and do not crowd the pan. Give each cutlet room so it turns golden on both sides, then drain on a wire rack rather than paper towels so the bottoms stay crunchy.

In Milan, veal cutlets are often served with a simple salad piled high on top, and this version follows the same tradition. Fresh greens with a bright squeeze of lemon cut through the richness of the crispy coating. It makes a satisfying meatless dinner, and nobody will miss the veal.

For another fresh Italian-inspired plate, try my Melon Carpaccio with Burrata and Crispy Sage.

eggplant cooked & peeled, now ready to be made into a cutlet

dredging station

The Culinary Chase

Eggplant Milanese

Crispy, golden eggplant cutlets inspired by classic veal Milanese baked whole, peeled, and pan-fried until perfectly crunchy. Served over a fresh salad instead of the usual tomato sauce.

Print Recipe Pin Recipe

Servings: 1

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 1 eggplant washed & dried
• 2 egg whites lightly beaten
• 2 cups breadcrumbs Panko, for maximum crackle
• 1 cup Parmesan cheese finely grated
• 2 tbsp Italian parsley finely chopped
• 2 tbsp butter
• olive oil Coat the bottom of a skillet with olive oil (about 1/2 inch high)

Method

 

1. Roast it whole. Preheat the oven to 400°F. Rinse and dry the eggplant, then score it with 6–8 small incisions. This keeps it from bursting in the oven. Wrap in foil, place on a baking tray, and roast for 35 minutes, until it gives softly to a gentle squeeze (oven mitts on, please). Let it cool to room temperature.
2. Peel and flatten. Unwrap and peel away the skin with a knife. Sandwich the eggplant between two sheets of parchment paper and press gently with the heel of your hand until it's an even ½- to ¾-inch cutlet. Blot away any excess moisture with a paper towel. Eggplant holds a surprising amount of juice.
3. Bread it. Set up a dredging station: flour seasoned with salt and pepper in one dish, beaten egg whites with 1 teaspoon fresh chopped parsley in the next, and your seasoned Parmesan-breadcrumb mix in the third. Dip the cutlet in flour, then egg, then press firmly into the breadcrumbs to coat.
4. Fry to golden. Coat the bottom of a skillet with olive oil about 1/2 inch deep and add 2 tablespoons of butter. Heat over medium-high until the butter has melted, then fry the cutlet for about 3 minutes per side, until it is deeply golden and crisp. Serve immediately, while it's still hot.

The Culinary Chase’s Note

Finish with chopped tomatoes, Kalamata olives, and a spoonful of pesto. The brightness cuts right through that crunch. Enjoy!