The Veal Chop Milanese is nothing short of amazing, although not too light, because it is fried in butter. After eating it for the first time in Milan, in 2015, during the Expo, I hadn’t had the chance to cook it myself. It’s not complicated, but the cooking must be perfect, otherwise, it might remain a bit raw inside.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4 veal chops with bone
- 7 tbsp butter
- as needed breadcrumbs
- 2 eggs
Tools
- 2 Plates
- Pan non-stick
- Paper towels
Preparation
First of all, organize your workstation with all the ingredients, already measured, so you have everything at hand.
Beat the eggs in a plate, add salt, and place the breadcrumbs on another plate, putting them side by side.
Dip the chop first in the egg, holding it by the little bone, so it doesn’t get immersed and you can handle it better.
Place it on the breadcrumbs and coat it, pressing lightly so the breadcrumbs adhere well.
Melt the butter in a non-stick pan and put the breaded chops in it.
Let them cook for about 2/3 minutes per side, continuously basting them with the sizzling liquid butter, even on the bone, to keep them moist.
Place them on paper towels to drain all the butter’s grease.
Serve your Veal Chop Milanese immediately, sprinkling it with salt.
Tip: if the chops seem too thick, first score the edges with kitchen scissors, then pound them using a glass and parchment paper.
Do you like fried food? Then don’t miss: Breaded and Fried Veal Tripe
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