Imagine a golden, crispy masterpiece that combines the delicate tenderness of veal with a perfectly crunchy breading, topped with a vibrant, fresh vinaigrette that bursts with summer flavors. This Veal Chop Milanese is not just a meal—it's a culinary experience that transports you straight to the sun-drenched kitchens of Italy, where every bite tells a story of tradition, passion, and unbelievable taste. Get ready to elevate your home cooking and impress everyone at your dinner table with this restaurant-quality dish that's surprisingly simple to prepare!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 2 veal chops
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- Salt and pepper to taste
- Olive oil for frying
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
Instructions
- Prepare the breading station: In a shallow dish, mix breadcrumbs with grated Parmesan cheese, salt, and black pepper. In a separate bowl, beat the eggs until well combined.
- Pat the veal chops dry with paper towels to remove excess moisture. Season both sides of the chops with salt and pepper.
- Dip each veal chop first into the beaten eggs, ensuring complete coverage. Then carefully coat the chop in the breadcrumb-Parmesan mixture, pressing gently to help the breading adhere evenly.
- Heat olive oil in a large skillet over medium-high heat. The oil should be about 1/4 inch deep and hot enough that a breadcrumb sizzles immediately when dropped in.
- Carefully place the breaded veal chops into the hot oil. Fry for approximately 3-4 minutes on each side, or until golden brown and crispy. The internal temperature should reach 145°F for medium doneness.
- While the chops are cooking, prepare the vinaigrette. In a small bowl, whisk together balsamic vinegar, 1 tablespoon olive oil, chopped fresh basil, halved cherry tomatoes, salt, and pepper.
- Remove the veal chops from the skillet and place on a wire rack or paper towels to drain excess oil. Let rest for 2-3 minutes.
- Plate the veal chops and generously spoon the tomato and basil vinaigrette over the top. Garnish with additional fresh basil leaves if desired.
- Serve immediately while the veal chop is still crisp and warm, accompanied by a light salad or roasted vegetables.
Tips
- Temperature is Key: Ensure your oil is at the right heat (around 350°F) for perfect golden-brown breading. Use a thermometer or drop a breadcrumb to test—it should sizzle immediately.
- Breading Technique: Press the breadcrumb mixture firmly onto the veal to create a thick, even coating that will result in maximum crispiness.
- Don't Overcrowd: Fry the veal chops in batches to maintain oil temperature and ensure even cooking.
- Resting Matters: Let the veal chops rest for a few minutes after cooking to help the juices redistribute and maintain their crispy exterior.
- Fresh Ingredients: Use high-quality, fresh basil and ripe cherry tomatoes for the vinaigrette to maximize flavor.
- Serve Immediately: Veal Milanese is best enjoyed right after cooking while the breading is still crisp and hot.
Nutrition Facts
Calories: 950kcal
Carbohydrates: 46g
Protein: 63g
Fat: 57g
Saturated Fat: g
Cholesterol: 311mg
