Cotoletta alla Milanese (Veal Chop Milanese)

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 10 min

Cook 15 min

Additional 5 min

Total 30 min

Ingredients

4 bone-in veal chops, about 2 lb total (907 g total), about 1 inch thick
Salt and pepper, to taste
1 cup (120 g) all-purpose flour
2 large eggs
2 tbsp (30 ml) milk
2 cups (200 g) Italian breadcrumbs
1/2 cup (50 g) grated Parmesan cheese
1/2 cup (120 ml) olive oil
1 lemon, cut into wedges
2 cups (40 g) arugula
2 tbsp (30 ml) extra-virgin olive oil

Instructions

1. Preheat your oven to 400°F (200°C).
2. Season the veal chops with salt and pepper on both sides.
3. Place the flour in a shallow dish. In another dish, whisk together the eggs and milk. In a third dish, combine the breadcrumbs and grated Parmesan cheese.
4. Dredge each veal chop in the flour, shaking off the excess. Dip it into the egg mixture, then coat it completely with the breadcrumb mixture, pressing gently.
5. In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the veal chops and cook until golden brown on one side, about 3 minutes. Flip the chops and transfer the skillet to the preheated oven.
6. Bake the veal chops in the oven for 10-12 minutes, or until they are cooked through and golden brown.
7. Remove from the oven and let them rest for 5 minutes.
8. Meanwhile, toss the arugula with extra-virgin olive oil and a squeeze of lemon juice. Season with salt and pepper.
9. Serve each veal chop with a wedge of lemon and a generous handful of the arugula salad on top. Enjoy!