Costolette alla milanese
Breaded veal chops, Milan style
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- 4 veal rib chops, cut to the thickness of the bone, 200 g (7 1/4oz) everyone
- 2 large eggs
- 100 g (3 1/2oz) unsalted butter
- 80 g (2 3/4oz) stale bread
- 1 lemon
- Salt
- Time:
preparation: 15 minutes
cooking: 20 minutes
total: 35 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 430 (kCal) 22 % GDA (*) - 1798 (kJ)
Protein: 31.6 (g) 64 % GDA
Total fat: 27.1 (g) 39 % GDA
Total carbohydrate: 15.8 (g) 6 % GDA
Sugars: 1.3 (g) 2 % GDA
The Milanese breaded veal chops (costolette alla milanese) are typical recipe of Lombardy, well known throughout the world. But, beware, they are often confused with boneless veal cutlets, breaded and fried. This recipe, best known as Wiener Schnitzel, is typical of Austria. They are traditionally made with boneless veal cutlets, dipped first in beaten egg and then in breadcrumbs and finally deep-fried. It's the same technique of our Milanese chops. So what's the difference? The quality of the meat you've to use, without any doubt. To make an authentic Milanese veal chop you need high-quality meat (loin), cut to the thickness of the bone. In addition, to respect the tradition, tbe meat should adhere to the bone as a weather vane.
Here's the recipe of Milanese breaded veal chops!
Prepare the chops. Slit each chop along the outer skin in order to avoid the chop "curls" during its cooking. Poud the meat lightly with a meat pounder and, please, add no salt. Adding salt at this time could jeopardize the success of this dish. The meat may be less tender.
Breading. You have to use freshly prepared breadcrumbs from stale bread, according to the purists of the recipe. Let the breadcrumbs big enough.
Beat the eggs in a bowl. Add no salt, for the same reason mentioned above.
Immerse each chop, one at a time, in the beaten eggs holding it by the bone without wetting the bone.
Then dip the chop in the breadcrumbs and then press the breadcrumbs with your hands in order it can adhere well to the meat. Put the chops apart.
Frying. Melt the butter (do not fry) on low heat using a large pan suitable for frying. Put the chops close together, in a single layer. Raise a little the heat and cook for 7-8 minutes on every side, avoiding the butter changes color.
Turn off the stove. Remove the chops from the pan with a slotted spoon and arrange them on a serving plate.
Season to taste with salt, garnish with lemon slices and serve immediately.
Note
- - If you've followed our step-by-step instructions your chops should be tender and their coating slightly golden.
- - Accompany them with a tomato salad in summer, asparagus in spring, Brussels sprouts in winter and mushrooms in fall. Or with potatoes if you have to celebrate a child
- - Breaded veal chops are also excellent if eaten cold.
- - Better to turn a blind eye to the nutrition facts. Once in a while we can eat such a dish. If fats are really excessive for you here the solution to lighten your Milanese breaded chops. However remember that fried foods should not be eaten every week. And the other recommendation is to fry at home where at least you can check the ingredients.
For a lighter recipe
- - You can replace all or part of the butter with olive oil. Olive oil is always the best choice for frying because it maintains unchanged all its properties at high temperatures. If olive oil for you is not easily digestible use peanut oil.
- - Decrease the eggs and breadcrumbs. We generally make the Milanese breaded chops with only one egg and 50 g (1 3/4oz) breadcrumbs. The only difference is a thinner breading.
What's the right wine ?
Our suggestion is: Franciacorta (red wine of Lombardy) or Dolcetto di Dogliani (red wine of Piedmont)
The author Loretta Sebastiani lives in Italy (IT)
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