16 Oz. Veal Chop Bone-in Milanese Recipe

ANTIPASTI

1. 1

   Prepare the Veal Chops

   Start by seasoning the veal chops with salt and black pepper on both sides. Let them sit at room temperature for about 15 minutes to absorb the flavors.

2. 2

   Set Up Breading Station

   In three separate shallow dishes, set up your breading station. In the first dish, place the all-purpose flour. In the second dish, beat the eggs. In the third dish, combine the grated Parmesan cheese and breadcrumbs.

3. 3

   Bread the Veal Chops

   Coat each veal chop in flour, ensuring it is evenly coated. Shake off any excess flour, then dip the chop into the beaten eggs, allowing any excess egg to drip off. Finally, coat the chop with the breadcrumb and Parmesan mixture, pressing firmly to adhere the breadcrumbs.

4. 4

   Heat the Oil

   In a large skillet, heat the olive oil over medium-high heat until shimmering but not smoking.

5. 5

   Fry the Chops

   Carefully place the breaded veal chops into the hot oil. Fry for about 5-7 minutes on each side or until golden brown and cooked through. Use a meat thermometer to check that the internal temperature reaches 145°F (63°C).

6. 6

   Drain and Garnish

   Once cooked, transfer the veal chops to a plate lined with paper towels to drain excess oil. Sprinkle with chopped parsley and serve immediately with lemon wedges on the side.