Veal Chops Milanese

Cooking Instructions

Flavor Step - Mix the coating ingredients and spread the bread crumbs in a pie plate.

Season both sides of the meat generously with salt and pepper. Put the flour in one pie pan and the eggs in another one or in a shallow bowl. Dredge a chop on both sides in the flour, shake off any excess, and then dip into the eggs, making sure that both sides are coated well. Finally, dredge the chop in the bread crumbs, making sure both sides of the meat are covered. Place the chop on a wire rack to allow the coating to dry for 15 to 20 minutes. Repeat the process for all the chops.

Pour enough oil into a 12-inch skillet to reach a depth of 1/4 inch. Heat over medium-high heat until it sizzles when a bit of flour is tossed in or to a temperature of 375F. Fry one chop at a time and regulate the heat so that the coating browns evenly and does not burn. This should take 3 to 4 minutes for the first side. Turn the chop over and cook for 2 to 3 more minutes, or until the other side is nicely browned. Drain the chops on paper towels as you cook them and keep warm.

Serve garnished with lemon wedges and, if you wish, a small salad of arugula leaves dressed with olive oil and lemon mounded in the center of each chop.

Wine Pairing(s)

Vina Robles 'Edna' Chardonnay

Tindindi Chardonnay

Charles Lafitte Brut

J. Lohr 'Riverstone' Chardonnay

Villa Maria 'Private Bin' Chardonnay

Yellow Tail Chardonnay

Barton & Guestier Beaujolais

Rainer Wess 'Loibengerg' Gruner Veltliner

Mad Fish Chardonnay

Georges Duboeuf Chateau des Bachelards