Veal Milanese Recipe

4 bone-in veal chops

Salt and freshly ground black pepper

5 eggs, beaten

2 1/4 cups breadcrumbs

1/4 cup olive oil

Source: Burt Wolf's Local Flavors, San Francisco, California

Serves 4

Located in San Francisco's Little Italy, the North Beach Restaurant serves classic dishes created by Chef Bruno Orsi, a native of Tuscany.


Pound each veal chop to 3/4-inches thick. Season with the salt and pepper to taste. Place the eggs into a wide shallow bowl and season with the salt and pepper. Dip each chop into the beaten eggs, then into the breadcrumbs. Repeat the process and set the breaded chops on a plate.

In a large skillet, over medium to medium-high heat, heat the oil. Cook the veal for 1 1/2 to 2 minutes per side; be careful not to overcook the chops as they dry very quickly.

Recipe courtesy of Chef Bruno Orsi, North Beach Restaurant, San Francisco, CA