This veal dish is a staple in northern Italy. It is one of my sons favorite home cooked dishes.
Veal Chops Milanese Recipe
- 4 veal chops
- ˝ cup of milk
- 1 egg, beaten
- 6 Tbs breadcrumbs
- 4 Tbs butter, unsalted
- 2 Tbs olive oil
- 1 lemon, quartered
- 2 Tbs parsley, roughly chopped
- Pound the veal chops gently (with the flat side of your meat mallet).
- Put the veal in a shallow pan and pour the milk over the meat.
- Cover and refrigerate for 1 hour.
- Remove the veal and pat dry.
- Dip into the beaten egg and then into the crumbs, coating evenly.
- Heat the butter and oil over medium heat, in a large skillet.
- Add the veal and cook for 3-4 minutes on each side, until golden.
- Garnish on plates with lemon and parsley.
Like the ancient Romans, most Italians prefer veal to beef. The people of Milan have a long culinary history. The Cotoletta alla Milanese can be traced back to 1134 when a breaded veal cutlet was served. This predates the first documentation of Wiener schnitzel.
In the 19th century Milan was part of the Austro-Hungarian Empire. A Milanese cook went from Milan to Vienna to work at the court of the Emperor. While in Vienna he introduced the breaded veal cutlet to Viennese society, which embraced it with a passion.
Bella Italian Food Recommends
Eight 10 ounce Veal Chops
If you have difficulty getting good veal, Burgers' Smokehouse is an excellent option. These chops are a healthy size, with a nice amount of meat. In fact they are larger than many steaks. The chops come individually packaged, ready to use as you need.