Eggplant Milanese ~ Italian Fried Eggplant Cutlets
Eggplant Milanese, otherwise known as Italian Fried Eggplant Cutlets, is crispy on the outside, tender on the inside, and full of flavor! Thin slices of eggplant are dipped in egg, then a homemade, cheesy, seasoned breadcrumb mixture, then fried gently until crispy.
Servings: 6 servings
Ingredients
- 2 pounds eggplant (approximately)
- 3 large eggs
- ¼ cup whole milk
- 3 cups Seasoned Breadcrumbs (See below.)
- Olive or other oil as needed for frying (See Note.)
- Salt, for finishing
For Seasoned Breadcrumbs:
- 2 cups plain breadcrumbs (fine texture)
- 1 cup grated Pecorino Romano cheese
- 2 Tbsp dried oregano
- 2 Tbsp dried basil
- 2 Tbsp garlic powder
- 2 Tbsp onion powder
- 2 tsp ground black pepper
Instructions
- Prep and gather all ingredients according to specifications above. Then, make the seasoned breadcrumbs by mixing all the breadcrumb ingredients together in a large bowl until well-combined. These can be made several hours or days in advance and held in the refrigerator in an airtight bag or container.2 cups plain breadcrumbs, 1 cup grated Pecorino Romano cheese, 2 Tbsp dried oregano, 2 Tbsp dried basil, 2 Tbsp garlic powder, 2 Tbsp onion powder, 2 tsp ground black pepper
- Cut off the thick stem of the eggplant and peel it. Then, carefully cut the eggplant into slices that are about ⅜” thick.2 pounds eggplant
- Whisk the eggs and milk together in a large bowl until well-combined.3 large eggs, ¼ cup whole milk
- Then, set up a breading station by arranging the following in a row: pile of raw, sliced eggplant, then bowl of egg mixture, then bowl of seasoned breadcrumbs, then a sheet pan. Using either your hand or a fork/tongs, coat each slice of eggplant fully in the egg mixture, then transfer it to the breadcrumbs and fully coat it, patting it if necessary to ensure that the breadcrumbs adhere, then place the breaded eggplant on a sheet pan. Continue doing this for all the eggplant slices. (Note: If you are using your hands for this, use one hand for the wet egg mixture and the other for the dry breadcrumb mixture to keep things neater and more streamlined.)3 cups Seasoned Breadcrumbs
- Meanwhile, add enough oil to a large skillet to cover the bottom of the pan by about ½”. Heat the oil over medium heat until bubbles form around a wooden spoon inserted in the oil. Note that if the breaded eggplant is placed in the pan before the oil is hot enough, it will absorb too much oil and become soggy.
- Gently shake off any excess breadcrumbs from each piece of breaded eggplant. Then transfer each piece to the hot oil, one at a time, making sure to not crowd the pan or pile the eggplant on. Fry a few pieces at a time–only as many as will fit in one layer. Fry until the eggplant is golden brown on one side, then turn it over and do the same on the other side. This will take about 2 to 3 minutes per side. You will need to work in batches and may need to add additional oil during the frying process.
- Once browned and finished, transfer the fried eggplant slices to a rack placed over a sheet pan. This will help the eggplant cutlets to maintain their crispiness rather than placing them on a paper towel. Sprinkle the fried eggplant very lightly with some salt, if desired. Then, they are ready to eat! In fact, I would be surprised if you didn’t try the first one that was ready–they are so good! Serve them as is or use them in any number of ways. See Serving Suggestions above for some great ideas. Buon Appetito!
Notes
- You may have extra seasoned breadcrumbs left over. They can be held for several weeks in the refrigerator in an airtight bag or container. If you use seasoned breadcrumbs frequently, I suggest making a double or triple batch and then you'll have them whenever you need.
- The amount of egg/milk and breadcrumb mixtures is an approximation and will vary based on how thinly or thickly you slice your eggplant. The thinner you slice them, the more surface area that there is to coat and the more of each mixture that you will need. And, it’s the opposite with thicker slices. I prefer thinner slices because they are crispier, more versatile in different dishes, and so much more fun to eat!
- Use either a pure or virgin olive oil or a neutral oil with a high smoke point, such as avocado oil, (or a combination thereof) for the pan-frying. You can certainly use extra-virgin olive oil for the frying, but it is not necessary.
- If you have made a double batch and/or have been frying for awhile, the oil will likely become cloudy and sludgy from all of the residual breadcrumbs and seasonings that have fallen off the eggplant and have burnt. Use your judgment, but, at some point, you may need to clean the pan and start with a fresh amount of oil. Alternatively, you can let the oil cool completely, and then drain it through a sieve lined with cheesecloth or a coffee filter into a clean container. By doing this, you can reuse the oil.
- To store, refrigerate the breaded fried eggplant in an airtight container for up to 5 days or freeze them in an airtight freezer container for up to 3 months. The eggplant will lose is crispiness once refrigerated or frozen, but will still be delicious.
- To reheat the milanese cutlets and crisp them up, place them in an oven proof baking dish or on a sheet pan and bake at 350° for 10 to 12 minutes or until crispy and heated.
