Veal Chops Milanese

Lisa Kotler
by Lisa Kotler
2 portions
25 min

There is a restaurant that we enjoy in Toronto called Arthurs Restaurant. Unfortunately, due to the pandemic, it has been closed and we really miss their Veal Chop Milanese. My hubby adores it. So, this was my attempt to replicate it. I don’t have their recipe, but my version was delish. I added some dijon mustard to the egg wash, and parmesan plus herbs to the panko/breadcrumb mix. I like Michael Symon's recipe because he tops it with fresh mozzarella and arugula salad. Having all those flavours and textures together in one dish sounds so delicious. I am looking forward to making this again and tweaking the recipe. Enjoy!

Recipe details
  • 2  portions
  • Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
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  • 2 veal chops, bone in, pounded out very thin, about ¼-inch thick
  • Kosher salt
  • Freshly ground pepper
  • 1/2 cup all-purpose flour
  • 1 large egg
  • 1 tsp Dijon mustard
  • 1/4 cup seasoned breadcrumbs
  • 1/4 cup panko
  • 1/4 tsp dried parsley
  • 1/4 tsp dried oregano
  • 1/4 tsp dried basil
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 Tbsp grated parmesan
  • 2 garlic cloves
  • 2 rosemary springs
  • Olive oil, for frying

To bread the veal set up three separate large shallow bowls. Place the flour in the first bowl. In the second bowl beat the eggs and mustard together. In the third bowl combine the breadcrumbs, panko, parsley, oregano, basil, onion powder, garlic powder, and parmesan.
Heat a large skillet over medium heat. Add enough olive oil to cover the bottom of the pan in a thin layer. Working one veal chop at a time, dredge the veal on both sides in the flour mixture then the egg mixture. Gently press the veal chop into the breadcrumb mixture so that it is lightly coated on both sides.
Add one of the veal chops to the hot oil, the fresh rosemary, and garlic cloves to the pan and fry until golden brown, 4 minutes per side or until cooked through. Transfer the veal chop to a baking sheet and warm in the oven at 375 for a few minutes while you cook the remaining veal chop. Serve immediately.
Lisa Kotler
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