Braciole de Vitello alla Milanese -- Veal Chops Milan Style




8 veal chops, about 1-1/2 to 2 inches thick
Bread crumbs, unseasoned, finely grated
1 tbsp. oregano
2 tbsp. parsley
3 to 4 lg. eggs, beaten slightly
1 cup milk
Salt and pepper, to taste


Have your butcher cut each veal chop about 1-1/2 to 2 inches thick. Also have him clean off about an inch or so from the tail of the bone. Take each chop and wipe dry.

With a sharp paring or boning knife, slice along the bone the width of the chop. Cut only half way through the meat itself. Turn the knife at a right angle to the bone and cut across the chop almost to the end. Stop before reaching the end. Fold out the flap of veal just cut. You now have a chop that is half as thick, but twice as wide from when you started.

With the bone on one side. Place the chop between sheets of waxed paper and pound the veal thin, to about ½ the original thickness. Set aside.

Heat olive oil in a large frying pan. In a large bowl mix beaten eggs and milk. In another bowl mix all the dry ingredients, except the flour. Dredge each chop in the flour first, then dip into the egg wash, making sure the chop is well coated. Then coat the chop with the breadcrumbs.

Place on a rack until dry, about 10 minutes. Fry each breaded veal chop in the olive oil until nicely browned. Serve with lemon wedges.

Author's Comments

This is an original recipe for Veal Milanese. Some recipes call for using veal scallops. That is veal taken from the rump or leg and sliced thinly. While this is an acceptable substitute, and may be easier to find at a butcher shop, The Veal Chop, cut and pounded is the correct method. The flavor of the veal chop does differ from the scallop, and the chop is a much more delicate flavor.

From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca

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