Italian · Dinner
Grilled Veal Chop Milanese Style
Bone-in veal chop pounded thin, breaded in panko and parmesan, then pan-fried until golden and crisp. The meat stays juicy inside while the crust shatters. Topped with a bright lemon-dressed arugula and cherry tomato salad, a northern Italian classic served with lemon wedges.
$10
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
572Calories
47.3gProtein
32.1gFat
24.8gCarbs
2.9gSugar
2.5gFiber
758mgSodium
294mgChol
13.2gSat Fat
491mgPotassium
142mgCalcium
2.4mgIron
2.3mcgVitamin B12
14mgVitamin C
protein-rich
herb-salt
thirty-min-meals
hidden-gems
Instructions
1
Prep
Place veal chop between plastic wrap and pound to 1/2 inch thickness. Season both sides with salt and pepper. Set up three dishes with flour, panko mixed with parmesan, and water.
2
Dredge
Coat the chop in flour, dip in water, then press firmly into panko mixture until fully coated.
3
Fry
Heat butter and olive oil in a skillet over medium heat until foaming. Fry the chop 4 minutes per side until golden and juices run clear near the bone.
4
Rest
Transfer chop to a wire rack and rest 5 minutes.
5
Plate
Toss arugula and cherry tomato halves with lemon juice and olive oil. Pile on the chop and serve with lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g bone-in veal chop, pounded to 1/2 inch thick
- 1/2 cup60g all-purpose flour
- 1 cup60g panko breadcrumbs
- 4 tbsp20g parmesan
- 4 tbsp56g butter
- 2 tbsp28g olive oil
- 22 small handful (40g) arugula
- 88 cherry tomatoes, halved
- 11 lemon, cut into wedges plus extra for dressing
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
