Best Cotoletta Alla Milanese Milanese Veal Chops Recipes

Cotoletta Alla Milanese (Milanese Veal Chops) image

Provided by Member 610488

Categories Lamb/Sheep

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

fresh ground black pepper, to taste
2 large eggs, lightly beaten
4 (8 ounce) veal chops or 4 (8 ounce) pork chops, pounded to 1/2-inch thickness
1 cup plain fine breadcrumbs
7 tablespoons unsalted butter
salt, to taste

Steps:

Add a pinch of pepper to eggs and lightly beat to combine. Dip chops into beaten egg mixture, avoiding the bone and allowing excess egg to drip off.
Dredge each chop in breadcrumbs and press between palms so that breadcrumbs adhere to meat.
Melt butter in a large skillet over medium heat. As soon as butter begins to brown, add chops; season lightly with salt. Cook until browned, 2 to 3 minutes per side for medium-rare.
Remove from the skillet and drain on paper towels. Serve immediately, or keep warm until serving.

Nutrition Facts : Calories 691.9, Fat 44.7, SaturatedFat 22.3, Cholesterol 346.6, Sodium 438.8, Carbohydrate 19.6, Fiber 1.2, Sugar 1.9, Protein 50.1

Costolette Di Vitello alla Capricciosa (Veal Chop Milanese) image

Provided by Food Network

Categories main-dish

Yield 1 serving

Number Of Ingredients 15

3 large eggs, beaten
1 tablespoon chopped fresh parsley leaves
1 tablespoon grated Parmigiano
Pinch salt
Pinch pepper
1 cup all-purpose flour
1 cup plain bread crumbs
One 10-ounce bone-in veal chop, pounded to 1/4-inch thick
1/2 cup olive oil
3 Roma tomatoes, cored and cut into 6 slices
1/2 medium onion, julienned
6 fresh basil leaves, torn
1/2 lemon, juiced
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper

Steps:

Combine eggs, parsley, Parmigiano, salt and pepper in a shallow bowl. Place the flour and breadcrumbs in 2 more shallow bowls. Dredge the veal chop in the flour mixture, shaking off excess. Then dip into egg mixture and cover with bread crumbs.
Heat 1/2 cup olive oil in a saute pan over medium heat. When the oil is hot, fry the veal until golden brown, about 3 minutes on each side. Remove from pan onto paper towel to absorb any excess oil.
In a stainless steel or ceramic bowl toss tomatoes, onion, basil, lemon juice, oil, salt, and pepper. Plate veal and top with tomato salad.