Costoletta alla Milanese

1. 1

   Using a meat mallet, carefully pound each veal chop, leaving bone attached, until consistently 1/4inch thick.

2. 2

   Dip each chop in beaten eggs and drip dry.

3. 3

   Press each chop into bread crumbs to form a consistent crust and place in refrigerator for 20 minutes.

4. 4

   In a 10 inch to 12 inch saute pan, heat 2 ounces butter over moderate heat until foaming just subsides.

5. 5

   Cook veal until medium golden brown and turn once to finish other side.

6. 6

   Serve with lemon wedges.

7. 7

   (Toppings include 1) tomato and arugula salad; 2) Sauteed mushrooms; 3) bitter radicchio salad.)

* Per serving · 4 servings · Values may vary.

No additional tips available.