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veal milanese - whole breaded veal chop pan fried until golden

Veal Milanese, aka Costoletta Alla Milanese

Tender and juicy, with a crunchy coating and a buttery scent, this Veal Milanese recipe will take your midweek dinner to new heights!
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Prep Time 10 minutes
Cook Time 10 minutes

Equipment

  • 1 large frying pan
  • 1 large plate

Ingredients
  

  • 3 veal chops bone in (see notes)
  • 3 eggs beaten
  • 1/2 cups of flour seasoned with salt and black pepper
  • 1 cups of breadcrumbs
  • 400 g unsalted butter

Instructions
 

  • Make the clarified butter: warm up 400g regular butter in a small saucepan for 10-15 minutes until it’s completely melted and separated, then strain. Reserve 2-3 tbsp for topping.
  • Place the breadcrumbs onto a plate in an even layer.
  • Pound the veal chops to 2.5-3cm thick.
  • Brush with flour, coat with the beaten egg and press into breadcrumbs on both sides, using your hands to help so that the breadcrumbs really set in.
  • In a large pan, heat the clarified butter to medium and fry the chops for about 4 minutes on each side.
  • Pour a little butter on top and serve with a lemon wedge alongside a green salad or Risotto Alla Milanese.

Notes

  • Three veal chops will easily feed a family of 4 or 5.