Crispy Veal Chop (Cotoletta alla Milanese)

Prepare the veal for cooking by removing any sinew from around the chop to prevent curling when frying.

Bash the veal with a meat mallet or rolling pin until they are about 1cm (¼ inch thick).

Put the breadcrumbs on a large plate and press the veal chops into the crumbs on either side until fully coated.

Heat oil and butter in a large pan. Once hot, fry the veal for 4 minutes on each side until golden, crispy and cooked through.

Serve the veal sprinkled with sea salt flakes and a squeeze of lemon juice.

Equipment Needed

Spice Level: