Breaded veal chops – Cotolette alla milanese
This classic recipe from Lombardia, also called costolette alla Milanese, goes well anytime of year.
Ingredients:
4 veal chops
2 eggs
dry bread crumbs
butter
salt to taste
Instructions:
1. In a bowl beat the eggs with a fork.
2. Dip the veal chops into the eggs on both sides and then coat them well in the bread crumbs.
3. Heat your fry pan and add butter.
4. When it’s hot add the veal chops, cook them well on one side and then turn them and salt them.
5. When they have started to brown and they are thoroughly cooked serve them.
Notes:
Cotolette alla Milanese are great to heat hot in the winter and in the summer I like to let them cool off a little before serving them.
