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Costoletta Di Vitello
Savor the flavors of Italy with this traditional Costoletta di Vitello recipe. This dish features succulent veal chops, breaded and pan-fried to golden perfection, and served with a vibrant sprinkle of fresh parsley and tangy lemon wedges. Originated from the Lombardy region, this dish is a staple in Milanese cuisine and is often enjoyed during festive celebrations.
Ingredients
- Fresh parsley
- a handful, finely chopped for garnish
- Lemon wedges
- 4, for serving
- Olive oil
- 3 tablespoons
- Salt and pepper
- to taste
- Parmesan cheese
- 1 cup, grated
- Breadcrumbs
- 1 cup
- Eggs
- 2, beaten
- All-purpose flour
- 1/2 cup
- Veal chops
- 4, bone-in
Instructions
- Preheat the oven to 400°F (200°C).
- Season the veal chops on both sides with salt and pepper.
- Place the flour in one shallow dish, the beaten eggs in another, and a mixture of the breadcrumbs and Parmesan cheese in a third.
- Dredge each veal chop in the flour, shaking off any excess. Dip into the beaten eggs, ensuring it's fully coated. Finally, press the chop into the breadcrumb mixture, making sure the entire chop is covered.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the breaded veal chops.
- Cook the chops for about 3-4 minutes on each side, or until they turn a crisp, golden brown.
- Transfer the veal chops to a baking sheet and bake in the preheated oven for 8-10 minutes, or until the chops are cooked through and no longer pink in the center.
- Serve the veal chops hot, garnished with fresh parsley and accompanied by lemon wedges on the side.
Tips
- For a gluten-free version, use gluten-free breadcrumbs and flour.
- If you want to add a touch of freshness, serve with a simple side salad of mixed greens.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 20 minutes Cook Time: 15 minutes Calories: 650 Fat: 30g Carbs: 15g Protein: 75g Sodium: 430mg Sugar: 1g
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