Name: Costolette Di Vitello alla Capricciosa (Veal Chop Milanese)
Yield: 1 serving
Cuisine: italian
Ingredients: 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

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Costolette Di Vitello alla Capricciosa (Veal Chop Milanese)

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