Veal Costaletta alla Milanese

Simply excellent!.   It is somewhere, by its form,  related to a Vienna Schnitzel, but has parmesan insert.. delicious.This can be made with veal, lamb or pork chops, but they must have the bone in. The secret is not to overcook it so the meat remains moist and tender in the middle. My favourite match for this is spaghetti with tomato sauce.

By the time the meat is batted out it should cover most of a large main course plate. Put the meat between a folded piece of foil or cut open a freezer bag, place the chop in and fold it over, then simply bat it out with a steak hammer or rolling pin.

Serves 4

  • 4 veal chops with the bone weighing about 200g plus each, prepared as above
  • 2 eggs, beaten
  • Flour for dusting
  • 60g fresh white breadcrumbs
  • 60g freshly grated parmesan
  • Salt and freshly ground black pepper
  • Vegetable or corn oil for frying
  • 60g butter
  • 4 halves of lemon to serve
  1.  Have 3 dishes ready, one with the flour, one with the egg and the third with the breadcrumbs mixed with the parmesan.
  2. Season the chops with salt and pepper, then put them through the flour, patting off any excess, then the egg and finally the parmesan mixture.
  3. You will need a couple of large frying pans on the go at the same time to cook these as they will take up a pan each. If not just cook them one at a time and re-heat them all together in a medium oven.
  4. Heat two tablespoons of oil in a frying pan and cook the veal for 2-3 minutes until it begins to colour.
  5. Add the butter to the pan and turn the chop over once it has melted.
  6. Cook for another 3-4 minutes.
  7. Remove from the pan and serve with the lemon.
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