Costoletta alla Milanese

Veal Chop Milanese Style


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This is an incredibly rich dish, even though it contains only a few ingredients, due to the fact that a generous amount of butter is used to cook the chops. It shows off the flavour of the meat perfectly and needs just some steamedvegetables and lemon wedges as an accompaniment.


  • 8 veal chops
  • 600 ml/1 pint/ cups milk
  • 2 eggs, beaten
  • 75 g/3 oz dried white breadcrumbs
  • 115 g/4 oz/½ cup unsalted butter sea salt and ground black pepper steamed vegetables and lemon wedges, to serve


  1. Beat the veal chops in a strong plastic bag with a meat mallet or rolling pin to about 2cm/¾in thickness. Soak them in the milk for 30 minutes.

  2. Remove the veal chops from the milk and dip them into the beaten egg and then into the breadcrumbs, pressing the crumbs firmly and evenly on to the meat with the 2 palm of your hand.

  3. Melt the butter in a large frying pan over a medium heat, add the breaded chops and fry for 3 minutes on each side; turn them only once. The crust should be golden brown and the meat pink. You may need to fry the veal in batches.

  4. Season to taste, then serve immediately with steamed vegetables, and lemonwedges for squeezing over.