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Veal Chops Milanese article by Chef Jorj Morgan
Jorj Morgan

Veal Chops Milanese

Golden, shatter-crisp veal chops, pounded thin and pan-fried to perfection, boast a bright, lemony crust that gives way to tender meat. Served beautifully draped with vibrant pan-blistered baby broccoli, this dish promises a sophisticated and deeply satisfying experience.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Dinner Party
Ingredients Method

Ingredients
  

The Veal Milanese
  • 4 (¾-pound) veal rib chops, about 3-inches thick
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse black pepper
  • 1 cup prepared Italian breadcrumbs
  • 2 or more large lemons
  • 2 tablespoons olive oil
  • 2 tablespoons butter, room temperature
The Citrus Baby Broccoli
  • 1 bunch baby broccoli, trimmed and blanched

Method
 

Butterflying & Tenderization
  1. Use a sharp knife to butterfly the chops, leaving them connected to the bone.
  2. Place the butterflied chops onto your work surface in between layers of plastic wrap.
  3. Use a meat mallet to pound the meat to ½-inch thickness.
  4. Season the chops with salt and pepper.
The Breading & Pan-Fry
  1. Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium high heat.
  2. Place the bread crumbs into a shallow bowl or plate.
  3. Lay the chops into the bread crumbs pushing down so that they adhere to the meat.
  4. Place the chops into the hot oil, one at a time depending on the size of your skillet.
  5. Squeeze lemon juice onto each chop.
  6. Cook until the bottom is golden, about 5 minutes. Turn, sprinkle with additional juice and cook on the second side until golden, about 5 minutes more.
The Pan-Blistered Broccoli
  1. Toss the broccoli into the pan.
  2. Season with salt, pepper and lemon juice.
  3. Cook for 1 to 2 minutes.
  4. Serve the veal chops on a platter with the broccoli draped on top.