Veal Milanese Recipe
Pounded, BreadED VEAL CHOP TOPPED WITH ARUGULA SALAD WITH PARMESAN & TOMATO
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Veal
Pound the veal chops to about 1/2 inch thickness using a meat mallet. Season both sides with salt and black pepper.
- 2
Set Up Breading Station
Place the flour in a shallow dish. In a second dish, whisk the eggs until well combined. In a third dish, place the breadcrumbs.
- 3
Bread the Veal
Coat each veal chop in flour, shaking off excess. Dip into the beaten eggs, then coat with breadcrumbs, pressing gently to adhere.
- 4
Fry the Veal
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the breaded veal chops and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from skillet and let drain on paper towels.