CookEat Recipe
Veal Chops Milanese with Prosciutto and Parmesan
Thin veal rib chops spread on one side with prosciutto, parsley and Parmesan, dipped in egg, crumbed and sautéed in butter.
Method
Steps
Step 1
Gather the ingredients: 5 small veal rib chops, about 600–750 g total bone-in; 50 g prosciutto with more fat than lean, finely chopped; 2 heaped tablespoons grated Parmesan, about 30 g; 1 tablespoon finely chopped parsley; 2 eggs, beaten; 80 g fine dry breadcrumbs; 60 g butter, used in batches; 1 lemon, cut into wedges; A little salt and black pepper.
Step 2
Have the rib bones cleaned of scraps and flatten the meat thinly with a meat mallet between sheets of food-safe material, aiming for about 5–7 mm thickness while keeping the bone attached. Mix the finely chopped fatty prosciutto with the Parmesan, parsley and a little pepper and salt.
Step 3
Spread this mixture thinly over one side of each chop. Lay the chops carefully in the beaten egg for about 5–10 minutes in the refrigerator, turning gently to coat both sides without scraping off the spread. Lift out and press into the breadcrumbs so both surfaces are evenly coated.
Step 4
Heat a portion of the butter in a wide frying pan over moderate heat. Sauté the chops in uncrowded batches for about 3–5 minutes per side, adjusting the heat so the crumbs become golden without the butter burning. Use fresh butter for the next batch if the first portion darkens. Check the meat and egg-coated topping reach at least 74°C; allow extra time over gentler heat if needed.
Step 5
Serve promptly with the lemon wedges. For the optional truffle version, mix about 10 g finely chopped fresh truffle into the prosciutto and Parmesan spread before coating; keep the remaining ingredients and method the same.
Cooked it? Rate it.
Cooked 0 times