Veal Chop Milanese Recipe
Recipe information
Make Veal Chop Milanese in just 45m. Baby arugula, cucumbers, shaved fennel, radishes, balsamico
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Ingredients
Veal Chop
Salad
Preparing the Veal Chops
1. Prepare the Coating
In three separate shallow dishes, place flour in the first, beat the eggs in the second, and add breadcrumbs mixed with salt and pepper in the third.
2. Dredge the Veal Chops
Season the veal chops with salt and pepper. Dredge each chop in flour, shaking off the excess, then dip in the beaten eggs, and finally coat with the breadcrumbs, pressing gently to adhere.
3. Fry the Chops
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the veal chops, cooking for about 4-5 minutes on each side or until golden brown and cooked through. Remove from the skillet and let rest on a paper towel-lined plate.
Preparing the Salad
4. Prepare the Vegetables
While the veal chops are cooking, thinly slice the cucumber and fennel. Slice the radishes into thin rounds.
5. Mix the Salad
In a large bowl, combine the baby arugula, sliced cucumbers, fennel, and radishes.
6. Dress the Salad
In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine.
Serving
7. Plate the Dish
Serve the veal chops hot on a plate with a generous portion of the salad alongside.
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