Veal Milanese
Brigit Binns' "The Cook and the Butcher" is one of our most-used cookbooks. Everything we've made from it turns out perfectly. This childhood favorite of mine is no exception.
Recipe type: Entree
Cuisine: Italian
Serves: 2 Servings
  • 2 bone-in veal rib chops, each 7 - 8 oz (220 - 250 g) and ¾ = 1 inch (2 - 2.5 cm) thick
  • Kosher salt and freshly ground pepper
  • ⅔ cup (1oz,/30 g) panko bread crumbs
  • ⅔ cup (2½ oz./75 g) finely grated Parmigiano-Reggiano cheese
  • 1 large egg plus 2 large yolks
  • ¼ cup (2 fl. oz./60 ml) olive oil
  • 4 tablespoons (2 oz./60 g) butter
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • Lemon wedges for serving
  1. Line a baking sheet with paper towels and place in a very low oven to warm.
  2. Season the chops on both sides with salt and pepper.
  3. Spread the bread crumbs and grated cheese on separate plates.
  4. Whisk the eggs in a wide, shallow bowl.
  5. Place a 12-inch (30cm) frying pan over medium heat
  6. When it is hot, add the oil and butter.
  7. Working quickly, bread the chops according to the directions below.
  8. Pounding Bone-In Chops. Trim off most, but not all, of the surface fat from the rounded side of each chop. Sandwich each chop between two pieces of plastic wrap. With the flat side of a meat mallet, pound the meat gently, working outward, away from the bone - and being careful not to pound the bone. Pound the meat until it is an even thickness of about ¼ inch (6mm). Pat both sides thoroughly dry with paper towels. This step may be done up to 2 hours ahead. Refrigerate the chops, covered, until 10 minutes before cooking. Before breading the chops, season both sides with salt and pepper.
  9. Breading the Chops. Place a clean piece of plastic wrap on a work surface. Spread the bread crumbs and grated cheese on separate plates. Place the beaten eggs in a wide, shallow bowl. Dredge a chop first in the cheese, shaking off the excess. Dip in the eggs, making sure the chop is well coated on both sides, then let the excess drip back into the bowl. Place the chop in the bread crumbs, press down to coat the shop with the crumbs, turn, and press again. Set the breaded chop aside on the plastic wrap. Repeat to coat the remaining chop. Place a piece of plastic wrap on top of the breaded chops and press firmly so that the bread crumbs adhere well. Gently remove plastic wrap.
  10. Cooking Tips. To achieve the best results when cooking the chops or other breaded meat, make sure that the butter-oil mixture or other cooking medium is hot before dredging the meat. If the chips are dredged too soon, the coating will be soggy and gummy. To test the temperature of the butter-oil mixture, add a large pinch of the bread crumbs to the pan. It the butter-oil mixture is hot enough, the crumbs will sizzle gently. Cook the chops or other meat in a large frying pan and arrange them in a single layer. When cooking many pieces of meat, use 2 large frying pans to avoid crowding.
  11. Copyright: 2011, Brigit Binns, Williams-Sonoma, Weldon Owen
Recipe by Create Amazing Meals at