Cotoletta Alla Milanese (Milanese Veal Chops)

1. 1

   Add a pinch of pepper to eggs and lightly beat to combine. Dip chops into beaten egg mixture, avoiding the bone and allowing excess egg to drip off.

2. 2

   Dredge each chop in breadcrumbs and press between palms so that breadcrumbs adhere to meat.

3. 3

   Melt butter in a large skillet over medium heat. As soon as butter begins to brown, add chops; season lightly with salt. Cook until browned, 2 to 3 minutes per side for medium-rare.

4. 4

   Remove from the skillet and drain on paper towels. Serve immediately, or keep warm until serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.