📝 About This Recipe
A cornerstone of Lombardy’s culinary heritage, this authentic Veal Milanese features a bone-in chop pounded to perfection and encased in a shimmering, golden crust. Traditionally fried in clarified butter, the meat remains incredibly succulent while the exterior achieves a crispness that is nothing short of legendary. It is a masterclass in texture and simplicity, celebrating the delicate flavor of high-quality veal with a bright, citrusy finish.
🥗 Ingredients
The Veal
- 4 pieces Bone-in Veal Chops (about 10-12 oz each, rib cut preferred)
- 1 teaspoon Kosher Salt (plus more for final seasoning)
- 1/2 teaspoon Freshly Cracked Black Pepper (to taste)
The Breading Station
- 1 cup All-purpose Flour (placed in a shallow bowl)
- 3 Large Eggs (beaten thoroughly)
- 2 cups Plain Breadcrumbs (fine texture, preferably homemade from stale sourdough)
- 1/2 cup Parmigiano-Reggiano (finely grated)
- 1 tablespoon Fresh Parsley (finely minced)
For Frying
- 1 cup Clarified Butter (Ghee) (essential for the authentic nutty flavor)
- 2 tablespoons Extra Virgin Olive Oil (to stabilize the butter)
For Serving
- 2 Lemon (cut into thick wedges)
- 2 cups Arugula (wild baby arugula for a peppery bite)
- 1 cup Cherry Tomatoes (halved)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Prepare the veal by placing each chop between two sheets of plastic wrap. Using a meat mallet, gently pound the meat (avoiding the bone) until it is an even 1/2-inch thickness.
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2
Scrape the bone clean with a knife (Frenching) for a professional presentation, then pat the meat completely dry with paper towels.
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3
Set up three shallow bowls: one with flour seasoned with salt and pepper; the second with the beaten eggs; and the third with a mixture of breadcrumbs, grated Parmigiano-Reggiano, and minced parsley.
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4
Lightly dredge a veal chop in the flour, shaking off all excess so only a translucent film remains.
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5
Dip the floured chop into the egg wash, ensuring every crevice is coated, then let the excess drip off.
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6
Place the chop into the breadcrumb mixture. Press down firmly with the palm of your hand to ensure the crumbs adhere well, forming a solid crust. Repeat for all chops.
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7
Place the breaded chops on a wire rack and refrigerate for 10-15 minutes; this helps the breading set so it doesn't fall off during frying.
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8
In a large heavy-bottomed skillet (cast iron is ideal), melt the clarified butter with the olive oil over medium heat until it reaches approximately 350°F (175°C).
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9
Carefully lay two chops into the pan, ensuring they aren't crowded. Fry for 4-5 minutes on the first side without moving them, until the crust is deep golden brown.
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10
Gently flip the chops using tongs. Cook for another 3-4 minutes on the second side. The internal temperature should reach 145°F (63°C).
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11
During the last minute of cooking, use a spoon to baste the bone and the meat with the hot butter to ensure even browning.
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12
Remove the chops and let them drain briefly on a paper-towel-lined plate, then immediately transfer to a warm serving platter.
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13
Sprinkle immediately with a touch of flaky sea salt while the oil is still shimmering on the crust.
💡 Chef's Tips
Always use clarified butter; regular butter has milk solids that will burn at the temperatures needed for a crisp crust. Do not season the meat too far in advance, as salt draws out moisture which can make the breading soggy. Ensure the oil is hot enough before adding the meat; if it's too cool, the breading will absorb the fat and become greasy. Pressing the breadcrumbs firmly into the meat is the secret to a crust that 'puffs' slightly away from the meat—a sign of a true Milanese. If the bone is thick, you can wrap it in foil during frying to prevent it from charring while the meat cooks.
🍽️ Serving Suggestions
Serve over a bed of wild arugula and halved cherry tomatoes tossed in a light lemon vinaigrette. Pair with a crisp, dry Italian white wine like a Gavi di Gavi or a Pieropan Soave. A side of buttery saffron risotto (Risotto alla Milanese) is the traditional and most decadent accompaniment. Provide extra lemon wedges on the side; the acidity is crucial to cutting through the richness of the fried crust. For a modern twist, add a dollop of cold caponata on the side for a sweet and sour contrast.