Veal Milanese (Cotoletta alla Milanese)
This Veal Milanese is a crispy, golden delight! Tender veal chops coated in breadcrumbs, pan-fried to perfection.
Equipment
- Frying Pan
- Meat Mallet
- Shallow dishes
- Spatula
- Paper Towels
Ingredients
For the Veal:
- 4 pieces veal chops (1.5 inch / 2 cm thick)
- 2 large eggs
- 1 cup breadcrumbs (panko or traditional)
- 7 oz clarified butter (or ghee, or butter + 2 tablespoons peanut oil)
- to taste sea salt and freshly-cracked black pepper
- 1 lemon (cut into wedges)
Instructions
Preparation Steps:
- Start by placing the veal chops between two sheets of plastic wrap or parchment paper. Use a meat mallet to gently pound the chops to about 1/2 inch thickness.
- In one shallow dish, whisk the two large eggs until well combined. In another dish, place the breadcrumbs and season them with sea salt and freshly-cracked black pepper.
- Dip each veal chop first into the egg mixture, allowing any excess to drip off. Then, coat it in the breadcrumbs, pressing gently to ensure an even, thick coating.
- In a large frying pan, heat the clarified butter over medium-high heat until it shimmers.
- Carefully add the breaded veal chops to the pan, ensuring not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until golden brown and crispy.
- Once the chops are cooked, transfer them to a plate lined with paper towels to drain any excess oil. Let them rest for a couple of minutes.
- Serve the Veal Milanese immediately with lemon wedges on the side.
Notes
- Use high-quality veal for the best flavor and tenderness.
- Consider adding fresh herbs to the breadcrumbs for extra flavor.
- Store leftovers in an airtight container for up to 2 days.