Breaded and fried veal chops, Milan style ( Costolette alla milanese )
Traditional recipe from Milan
Milanese breaded and fried veal chops (costolette alla milanese) is a typical recipe from Lombardy, well known throughout the world. But, beware ... they are often confused with boneless veal cutlets, breaded and fried. This is a typical recipe of Austria, best known as Wiener Schnitzel. Traditionally, this Austrian recipe is 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, your meat should adhere to the bone as a weather vane.
time: 35 minutes
calories: 430 (kCal)
Ingredients / Serves 4
- 4 veal rib chops, cut to the thickness of the bone, 200g (7 ounces) everyone
- 2 large eggs
- 100g (3 1/2 ounces) unsalted butter
- 80g (2.8 ounces) stale bread
- 1 lemon
- easy recipe
- Time: preparation: 15 minutes
- How many calories in a serving?
22 % -
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
cooking: 20 minutes
total: 35 minutes
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Recipe for authentic Milanese veal chops
- - Prepare veal chops.
Slit each chop along the outer skin in order to avoid it "curls" during its cooking.
Please, add no salt. Adding salt at this time could jeopardize the success of this dish. In fact 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 your breadcrumbs big enough.
Beat both eggs in a bowl. Add no salt, for the same reason mentioned above.
Immerse each chop, one at a time, in beaten eggs holding it by the bone without wetting the bone itself.
Then dip the chop in breadcrumbs and then press well breadcrumbs with your hands in order it can adhere well to the meat.
Put all breaded chops apart.
- - Melt butter (do not fry) on low heat using a large pan suitable for frying.
Put breaded chops close together, in a single layer.
Increase heat a little and cook, about 6 minutes, on every side, avoiding butter changes its color.
Turn off the stove.
Just before serving
- - Remove chops from the pan with a slotted spoon, transfer them on absorbent kitchen paper to remove excess fat and then arrange them on a serving plate.
Season to taste with salt, garnish with lemon slices (if liked) and serve immediately.
Note that serving deep-fried veal chops with lemon is a recent habit.
- - If you follow my step-by-step instructions, your chops should be tender and their coating slightly golden.
- - Accompany deep-fried veal chops 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 birthday!
- - Breaded veal chops are also excellent if eaten cold.
Useful links for this recipe
- - Do you know the difference with breaded and fried veal chops, Aosta style?
- - Better to turn a blind eye to the nutrition facts. Once in a while you can eat such a dish. If fats are really excessive for you, here's 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 your ingredients.
- - For a lighter recipe. You can replace all or part of 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. I generally make my Milanese breaded chops with only one egg and 50g (1 3/4 ounces) breadcrumbs. The only difference is a thinner breading.
What's the right wine for " Breaded and fried veal chops, Milan style "?
Franciacorta (red wine of Lombardy) or Dolcetto di Dogliani (red wine of Piedmont) is the best matching for these deep-fried chops.