Costoletta alla Milanese Recipe
Costoletta alla Milanese is a classic Italian dish featuring crispy breaded veal chops fried to perfection. Ready in 30 minutes, this recipe is perfect for a quick and flavorful meal that embodies the rustic charm of Milanese cuisine.
Equipment
- Meat mallet
- Shallow bowls for dredging
- Large skillet
- Tongs
Ingredients
- 4 bone-in veal chops
- 1 cup all-purpose flour
- 2 eggs beaten
- 2 cups breadcrumbs
- Salt and black pepper to taste
- 1/2 cup clarified butter for frying
- Lemon wedges for serving
- Fresh parsley for garnish
Instructions
Prepare the Veal Chops:
- Season the veal chops with salt and black pepper on both sides.
- Using a meat mallet, pound the veal chops slightly to ensure even thickness.
Bread the Veal Chops:
- Place flour, beaten eggs, and breadcrumbs in separate shallow bowls.
- Dredge each veal chop in flour, shaking off any excess.
- Dip into the beaten eggs, ensuring it is fully coated.
- Finally, press the veal chop into the breadcrumbs, coating it evenly. Set aside.
Fry the Veal Chops:
- Heat clarified butter in a large skillet over medium heat.
- Add the breaded veal chops to the skillet and cook for 5-7 minutes on each side or until golden brown and cooked through.
- Remove and drain on paper towels.
Serve:
- Serve the Costoletta alla Milanese hot with lemon wedges and garnish with fresh parsley. Enjoy with a side salad or mashed potatoes.
Notes
- Variation: You can use chicken or pork chops as an alternative to veal for a different flavor.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain crispiness.
- Serving Tip: Serve with arugula salad tossed in lemon vinaigrette for a refreshing complement to the rich veal cutlets.
