A thick, tender bone-in veal chop, coated in breadcrumbs and cooked in butter to an evenly golden, dry, and crispy crust.
Ingredients
- 4 pieces bone-in veal chops, about 320 g each
- 3 pieces fresh eggs
- 200 g fine white breadcrumbs
- 250 g unsalted butter
- 4 pinches fine salt
- 2 pieces lemons
Method
- Remove the veal chops from the refrigerator before prep so their surface loses its excessive chill. Pat the meat dry thoroughly with paper towels.
- Do not debone the chops and do not pound them flat like mere cutlets. If their thickness is uneven, very lightly even out the meaty part with the flat of a cleaver, without tearing the fibers or thinning the meat.
- Melt the butter gently in a small saucepan without stirring. When a white foam appears, skim it off, then slowly pour the clear fat into a container, leaving the milky solids at the bottom of the pan.
- Beat the eggs in a shallow bowl until whites and yolks are perfectly combined, without trying to incorporate too much air. Spread the breadcrumbs on a second wide plate.
- Lightly salt the veal chops on both sides. Dip them into the beaten eggs, ensuring you coat all the meat, then let them drain briefly.
- Place each chop in the breadcrumbs. Completely cover the meat, including the sides, then press gently with your palm to secure an even layer. Do not form an excessively thick crust.
- Let the breaded chops rest for a few moments on a wire rack. This rest helps the breading adhere and limits its detachment during cooking.
- Pour the clarified butter into a large heavy-bottomed skillet. Heat it over medium heat until it is hot and fluid, without letting it smoke.
- Place the chops in the skillet without overcrowding. Cook the first side until the breading is deeply golden and crispy. Regularly baste the top with the hot butter.
- Carefully flip the chops with tongs or a wide spatula, without piercing the meat. Brown the other side, then briefly hold the meaty edge in contact with the butter to cook the sides evenly.
- Check the doneness near the bone with a thermometer if necessary: the meat should remain tender and slightly pink in the center, while the breading should be dry, firm, and evenly golden.
- Drain the chops on a wire rack rather than directly on paper towels to preserve the crispness. Salt the surface very lightly while still hot.
- Serve each cotoletta immediately, whole and with its bone, accompanied only by lemon wedges served on the side so that everyone can choose to add some.
Nutrition
Per serving
- Energy
- 737.1 kcal
- Protein
- 17.38 g
- Carbohydrate
- 41.76 g
- Fat
- 57.64 g
- Fibre
- 3.68 g
- Calcium
- 17.73 mg
- Iron
- 0.11 mg
- Magnesium
- 6.02 mg
