How to make it
6 steps. Take it one step at a time.
Place the veal chops between two sheets of parchment paper and lightly pound…
Place the veal chops between two sheets of parchment paper and lightly pound them with a meat mallet to an even thickness, taking care not to detach the meat from the bone.
Beat the eggs lightly
In a shallow bowl, beat the eggs lightly with a fork.
Place the breadcrumbs
Place the breadcrumbs in another shallow dish. Dip each veal chop first into the beaten eggs, coating it completely, then press firmly into the breadcrumbs to create an even crust on both sides.
Heat the clarified butter
Heat the clarified butter in a large skillet over medium-high heat. Once the butter is hot and shimmering, add the veal chops (work in batches if necessary to avoid crowding the pan).
Fry the chops for about 6-8 minutes per side
Fry the chops for about 6-8 minutes per side until they are deep golden brown and the meat is cooked through. Use a spoon to baste the chops with the hot butter as they fry.
8 minRemove the chops from the pan
Remove the chops from the pan and drain briefly on paper towels. Season with salt while hot and serve immediately with lemon wedges.
A little kitchen wisdom
Traditional Milanese style requires the bone to be left on. Ensure the butter is clarified to prevent burning at the higher temperatures needed for a crisp crust.
