The veal chop Milanese is a typical Lombard recipe, whose origin has yet been long disputed by the Austrians. In the XIX th century, during the occupation of Milan, the Austrians, confusing their Wiener Schnitzel, a thin slice of meat coated with flour and breadcrumbs and then fried with the Lombard recipe. Throughout the domination, the recipe was the subject of a genuine dispute.
Italians and Austrians claimed the origin and the name: Milan or Vienna?
It is only thanks to Marshal Radetzky, commander of the Austrian army, that the dispute ended. Indeed, Radetzky, in a letter to Count von Attems, near Emperor Franz Joseph I st , telling eating this dish in Milan for the first time. The letter meticulously describes the recipe, by formally recognizing its Milanese origin.
Today, the recipe chops Milanese is often confused with that of the Viennese schnitzel. Both recipes differ in the choice of the meat and the cooking.
Ingredients for 4 people
- Veal chops – 4
- Egg – beaten 2
- Breadcrumbs – 200 g
- Butter – 200 g
- Sea salt
Preparing veal chops Milanese
To make this recipe, lightly clean the ribs by removing the superfluous without beating them. Then pass both sides of the meat in beaten egg (without salt) and then in the breadcrumbs, making sure that the crumb layer is very uniform.
Heat the butter in a large skillet. When it starts to brown, add the chops and cook over medium heat until a crust forms and return them. Finally, once the meat is breaded on both sides, lower the heat and cook for five minutes, turning one last time. Season with salt and serve!
Arrange chops on a platter and garnish with lemon slices.
If you are cooking chops two at a time, use half the butter and clean the pan before frying again.
For more comfort to the tasting, you can serve your chops by coating the foil bones.