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How to make the costoletta alla milanese: Use veal chops that have been pounded to about 1/3-in. thick. Dip them in milk
for 30 min. and strain, then dip them in the beaten egg and bread them,
pressing the crumbs onto the meat with the palm of your hand.
Melt the butter in a frying pan and sauté the breaded
chops for 3 min.. on each side over a medium heat. Turn only once. The
crust should be golden-brown and the meat should be pink. Salt and
pepper to taste. Serve the costoletta alla milanese with a slice of lemon.
Recipe courtesy of The Italian Trade Commission.
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