This is undoubtedly one of the classics of Italian cuisine. Crisp on the outside and moist inside, alla Milanese is one of my favorite ways to prepare a veal chop.
4veal rib chops
1cup fine dry bread crumbs
Preheat the oven to 200°F.
Make 2 or 3 incisions in the ribbon of fat surrounding the veal chops, then pound as described until about ½inch thick.
Put the eggs in a shallow bowl and beat lightly until the yolks and whites are well mixed together. Spread the bread crumbs on a small plate.
Put the butter and vegetable oil in a large skillet and place over medium-high heat.
Dip a chop in the eggs and let the excess drip back into the bowl. Press the bread crumbs onto the meat to coat. Once both sides are completely covered, shake off the excess.
When the oil and butter are hot and a corner of the chop sizzles when dipped in, carefully slide in the breaded chop. Bread another chop and add it to the pan. (Do not coat the meat with the egg and bread crumbs before you are ready to put them in the pan or they will become soggy.) The veal should cook for 3 to 5 minutes on each side for medium. Make a small incision with a knife near the bone to test. When the chops are done, transfer to an ovenproof platter and keep warm in the oven while you bread and cook the remaining chops. Sprinkle generously with salt and serve at once.