Costoletta Di Vitello

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

1. Preheat the oven to 400°F (200°C).
2. Season the veal chops on both sides with salt and pepper.
3. Place the flour in one shallow dish, the beaten eggs in another, and a mixture of the breadcrumbs and Parmesan cheese in a third.
4. 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.
5. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the breaded veal chops.
6. Cook the chops for about 3-4 minutes on each side, or until they turn a crisp, golden brown.
7. 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.
8. Serve the veal chops hot, garnished with fresh parsley and accompanied by lemon wedges on the side.