Costoletta alla Milanese
- 4 veal chops, bone on each
- 4 eggs, beaten
- 2 cups fresh bread crumbs
- 8 tablespoons unsalted butter
- Lemon wedges
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.)
More Recipes and Ideas:
Cart Driver's Spaghetti: Spaghetti alla Carrettiera, Carciofi alla Giudia: Sephardic Style Artichokes, Veal Pockets in the Style of Valle d'Aosta: Portafoglie alla Valdostana, Panna Cotta Recipes, Beef Recipes, Baked Ham Recipes, Gelato Recipes, Pork Shoulder Recipes, Pork Tenderloin Recipes
Thank you! your flag was submitted.