Costolette Alla Milanse with Melanzone Fritti Recipe

Name: Costolette Alla Milanse with Melanzone Fritti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (12-ounce) boneless veal chops, pounded very thin; Salt and ground pepper; 1/2 cup flour; 3 cups white bread crumbs; 2 tablespoons chopped fresh basil; 1 tablespoon chopped oregano; 4 whole eggs, lightly beaten; 1/2 cup olive oil; 1/2 cup unsalted butter; 1 tablespoon capers; 2 tablespoons chopped parsley; 2 limes, juiced; Salt and pepper; Fried Eggplant, recipe follows; 2 medium-size eggplants, peeled and cut into 1/2-inch cubes; Salt and freshly ground black pepper; 1/2 cup all-purpose flour; 1 quart canola oil; 1/2 cup balsamic vinegar; 1/2 cup extra-virgin olive oil; Sea salt

Servings: persons

4 (12-ounce) boneless veal chops, pounded very thin
Salt and ground pepper
1/2 cup flour
3 cups white bread crumbs
2 tablespoons chopped fresh basil
1 tablespoon chopped oregano
4 whole eggs, lightly beaten
1/2 cup olive oil
1/2 cup unsalted butter
1 tablespoon capers
2 tablespoons chopped parsley
2 limes, juiced
Salt and pepper
Fried Eggplant, recipe follows
2 medium-size eggplants, peeled and cut into 1/2-inch cubes
Salt and freshly ground black pepper
1/2 cup all-purpose flour
1 quart canola oil
1/2 cup balsamic vinegar
1/2 cup extra-virgin olive oil
Sea salt

1
Breading the veal chops: Season pounded veal chops with salt and fresh ground pepper and dust with flour.
2
Combine bread crumbs, basil, and oregano.
3
Dip veal chops in lightly beaten eggs and place in bread crumb mixture.
4
Saute breaded veal chops over medium-high heat in preheated saute pan with olive oil until golden brown on each side.
5
Remove veal chops from saute pan and place on paper towels to drain excess oil.
6
In a hot saute pan, brown the butter.
7
Add capers, parsley, and lime juice.
8
Drizzle sauce over veal chops and serve with fried eggplant.
9
Season eggplant cubes with salt and freshly ground pepper.
10
Dust eggplant with flour, shaking off excess.
11
Deep-fry in hot canola oil until golden brown.
12
Remove eggplant from oil and place on paper towels to drain excess oil.
13
Place on platter with breaded veal chop.
14
Drizzle with balsamic vinegar and extra-virgin olive oil.
15
Season with ground sea salt.

1254

kcal

Calories

119

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 (12-ounce) boneless veal chops, pounded very thin, Salt and ground pepper, 1/2 cup flour, 3 cups white bread crumbs, and more.

Yes, Costolette Alla Milanse with Melanzone Fritti falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Costolette Alla Milanse with Melanzone Fritti

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