veal chops milanese
cotoletta alla milanese
TOTAL TIME: 25 minutes
MAKES: 4 servings
In Milan, this dish is a staple. In the city’s macellerie (butcher shops) the cut is called traversino and is always kept bone-in and no less than one inch thick. Be sure not to salt the meat. Salt draws out moisture and will keep the breadcrumbs from forming the perfect golden crust that makes this classic dish so unique.
- 4 bone-in veal rib chops
- 2 large eggs
- Freshly ground black pepper
- 1 1/2 cups fine plain breadcrumbs
- 1/2 cup (1 stick) unsalted butter
- 2 tablespoons extra-virgin olive oil
- Fine sea salt
- 1 lemon, cut into wedges
- Flat-leaf parsley leaves for garnish
Using the tip of a paring knife, scrape any meat from top 3 inches of rib, then pound meat to 1/4-inch-thick; trim fat (any scraps can be frozen for later use to make a broth).
In a large shallow bowl, beat together eggs and pinch pepper. In a second large shallow bowl, spread breadcrumbs. Line a large platter with paper towels.
Holding and keeping bone clean from egg and breadcrumb coating, dip veal, 1 piece at a time, in egg mixture, letting excess drip off, then dredge in breadcrumbs, pressing to coat completely.
Heat butter and oil in large heavy skillet over medium-high heat, until foam subsides. Cook chops in 2 batches (without crowding) until golden brown, about 2 1/2 minutes per side. Transfer to paper towels to drain, then season both sides with salt. Serve immediately, with lemon wedges and parsley.
Other recipes you might like
© 2013 Quadratum USA. All rights reserved.