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- Prep Time:
- Cook Time:
- Difficulty:
easy - Serves:
4
Costaletta alla Milanese
Description
4 veal chops, bone on each
4 eggs, beaten
2 cups fresh bread crumbs
8 tablespoons unsalted butter
Lemon wedges
Directions
Using a meat mallet, carefully pound each veal chop, leaving bone attached, until consistently 1/4inch thick. Dip each chop in beaten eggs and drip dry. Press each chop into bread crumbs to form a consistent crust and place in refrigerator for 20 minutes.
In a 10 inch to 12 inch saute pan, heat 2 ounces butter over moderate heat until foaming just subsides. Cook veal until medium golden brown and turn once to finish other side. Serve with lemon wedges. (Toppings include 1) tomato and arugula salad; 2) Sauteed mushrooms; 3) bitter radicchio salad.)
add to shopping list Ingredients
4 Veal Chops bone-in
4 Eggs beaten
2 cups fresh bread crumbs
8 tbsp unsalted butter
2 Lemon wedges
1 bunch arugula
1tspn white truffle oil
1 chopped tomato
Preparation
Directions
Using a meat mallet, carefully pound each veal chop, leaving bone attached, until consistently 1/4inch thick. Dip each chop in beaten eggs and drip dry. Press each chop into bread crumbs to form a consistent crust and place in refrigerator for 20 minutes.
In a 10 inch to 12 inch saute pan, heat 2 ounces butter over moderate heat until foaming just subsides. Cook veal until medium golden brown and turn once to finish other side. Serve with lemon wedges. (Toppings include 1) tomato and arugula salad; 2) Sauteed mushrooms; 3) bitter radicchio salad.)white truffle oil or olive oil.
