Recipe courtesy of Anthony Gargiulo

Costolette Di Vitello alla Capricciosa (Veal Chop Milanese)

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  • Level: Easy
  • Yield: 1 serving
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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


  1. 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.
  2. 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.
  3. In a stainless steel or ceramic bowl toss tomatoes, onion, basil, lemon juice, oil, salt, and pepper. Plate veal and top with tomato salad.