Fried Veal Chops

Often confused with cotoletta alla Milanese (cotoletto meaning “cutlet”), the original costoletta uses a bone-in veal chop instead of a boneless cutlet. We prefer this version, as the bone helps retain juices in the meat, preventing it from drying out. Often a bone-in veal chop comes with quite a bit of meat along the bone. For the best result, trim off all the excess meat and fat on the bone, up until the point where the bone enters the round chop.