Costolette Alla Milanse with Melanzone Fritti

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  • Level: Intermediate
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
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4 (12-ounce) boneless veal chops, pounded very thin

Salt and ground pepper

1/2 cup flour

3 cups white bread crumbs

2 tablespoons chopped fresh basil

1 tablespoon chopped oregano

4 whole eggs, lightly beaten

1/2 cup olive oil


1/2 cup unsalted butter

1 tablespoon capers

2 tablespoons chopped parsley

2 limes, juiced

Salt and pepper

Fried Eggplant, recipe follows

Melanzone Fritti (Fried Eggplant):

2 medium-size eggplants, peeled and cut into 1/2-inch cubes

Salt and freshly ground black pepper

1/2 cup all-purpose flour

1 quart canola oil

1/2 cup balsamic vinegar

1/2 cup extra-virgin olive oil

Sea salt


  1. Breading the veal chops: Season pounded veal chops with salt and fresh ground pepper and dust with flour. Combine bread crumbs, basil, and oregano. Dip veal chops in lightly beaten eggs and place in bread crumb mixture. Saute breaded veal chops over medium-high heat in preheated saute pan with olive oil until golden brown on each side. Remove veal chops from saute pan and place on paper towels to drain excess oil.
  2. In a hot saute pan, brown the butter. Add capers, parsley, and lime juice. Drizzle sauce over veal chops and serve with fried eggplant.

Melanzone Fritti (Fried Eggplant):

  1. Season eggplant cubes with salt and freshly ground pepper. Dust eggplant with flour, shaking off excess. Deep-fry in hot canola oil until golden brown. Remove eggplant from oil and place on paper towels to drain excess oil. Place on platter with breaded veal chop. Drizzle with balsamic vinegar and extra-virgin olive oil. Season with ground sea salt.;