Print Recipe

Veal Chop Milanese

Servings: 4 Servings

Ingredients

  • 4 Veal Chops Pounded Out Thin
  • Salt
  • Freshly Ground Pepper
  • 2 cups All Purpose Flour
  • 3 Large Eggs
  • 2 cups Plain Breadcrumbs
  • 1/2 cup Grated Parmesan Cheese
  • 1/2 tsp Dried Oregano
  • 1 tsp Dried Parsley
  • 1/2 tsp Dried Basil
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • Olive Oil for Frying

For Salad Topping:

  • 3 cups Arugula
  • 1 tbsp Balsamic Vinegar
  • 1 tbsp Olive Oil
  • 1/2 cup Cherry Tomatoes Halved
  • 1 Red Onion Sliced

Instructions

  • Preheat the oven to 200⁰F (95⁰C). To keep chops warm
  • Season the veal chops with salt and pepper on both sides.
  • Place the flour in a shallow bowl. In a second shallow bowl beat the eggs. In the third shallow bowl combine the breadcrumbs (or panko crumbs), parmesan cheese, parsley, oregano, basil, onion powder and garlic powder. 
  • Dredge the veal on both sides in the flour mixture then the egg mixture. Gently press the veal chop into the breadcrumb mixture so that it is lightly coated on both sides.
  • Heat a large skillet or sauté pan over medium heat. Add enough olive oil to cover the bottom of the pan.
  • Add veal chops, one at a time, to the hot oil and pan-fry until golden brown, 3 to 4 minutes. Turn the veal chop and continue to cook until golden brown about an additional 3 to 4 minutes. Transfer the veal chop to a baking sheet and keep warm in the oven. Repeat with the remaining veal chops.

For Salad Topping:

  • In a medium mixing bowl toss the arugula with the balsamic vinegar, olive oil, red onion and tomatoes.
    Place a veal chop on each plate, and top with a handful of the arugula salad. Serve with a lemon wedge on the side.
    You can also serve the chops with fresh pasta.