Entree: Italy – Lombardy – Costoletta alla Milanese (Milanese-style breaded veal chop)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 5 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 bone-in veal chops, approx. 10 oz (285 g) each
- 1 cup (120 g) all-purpose flour
- 2 tsp (10 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper, divided
- 3 large eggs
- 1/4 cup (60 ml) whole milk
- 2 cups (180 g) fresh breadcrumbs (ideally from day-old bread)
- 1/2 cup (45 g) grated Parmigiano-Reggiano
- 1/2 cup (120 ml) clarified butter or ghee (or 6 tbsp (90 ml) unsalted butter)
- Lemon wedges, for serving
- Fresh arugula or mixed salad, for serving (optional)

Show original ingredient measurements

- 4 bone-in veal chops, approx. 10 oz (285 g) each
- 1 cup (120 g) all-purpose flour
- 2 tsp (10 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper, divided
- 3 large eggs
- 1/4 cup (60 ml) whole milk
- 2 cups (180 g) fresh breadcrumbs (ideally from day-old bread)
- 1/2 cup (45 g) grated Parmigiano-Reggiano
- 1/2 cup (120 ml) clarified butter or ghee (or 6 tbsp/90 ml unsalted butter)
- Lemon wedges, for serving
- Fresh arugula or mixed salad, for serving (optional)

Instructions

1. Season the veal chops on both sides with 1 tsp (5 g) kosher salt and 1/4 tsp (0.5 g) black pepper. Let rest 15 minutes at room temperature.
2. Set up three shallow dishes: flour mixed with remaining 1 tsp (5 g) salt, beaten eggs whisked with milk, and breadcrumbs mixed with Parmigiano-Reggiano.
3. Dredge each chop in flour, shaking off excess; dip into the egg mixture, then press into the breadcrumb mixture to coat evenly.
4. Heat clarified butter in a large skillet over medium heat until shimmering. Add chops and cook 4–5 minutes per side (depending on thickness) until crust is golden and internal temperature reaches about 145°F (63°C) for medium-rare to medium.
5. Transfer to a warm plate and rest 5 minutes. Serve immediately with lemon wedges and a light salad.