Eggplant Milanese: Crispy Cutlets Without the Veal
Golden, crunchy, and crisp. These eggplant cutlets take their cue from classic veal Milanese, but swap the meat for something lighter (and honestly, more fun to make). Instead of the usual blanket of tomato sauce, we’re piling them onto a fresh salad for a dish that feels equal parts comfort food and warm-weather lunch.
The twist? No slicing 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.
What You’ll Need
- 1 eggplant
- 2 egg whites, beaten (the secret to extra crunch; skip the yolks)
- 2 cups breadcrumbs (Panko, for maximum crunch)
- 1 cup finely grated Parmesan
- 2 tablespoons fresh Italian parsley, chopped
- salt and pepper
- olive oil
- 2 tablespoons butter
How to Make It
eggplant cooked & peeled, now ready to be made into a cutlet
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.
Peel and flatten. Unwrap and peel away the skin with a knife. Ensure the top of the eggplant remains intact, as this is what holds the flesh together. 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, as the eggplant holds a surprising amount of juice.
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.
dredging station
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. Add cutlet and fry 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!
Eggplant Milanese: Crispy Cutlets Without the Veal
Ingredients
Method
- 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.
- 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.
- 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.
- 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.
Notes