Crispy Veal Milanese with Rosemary Infused Potatoes

Costoletta alla Milanese
Category: Main Course
Serves: 4

Ingredients

Instructions

1. Prepare the Veal Chops
   To start preparing your Costoletta alla Milanese, carefully cut the veal rack (carrè di vitello) into individual chops. Use a sharp knife to slide between the bones to separate the pieces. Next, scrape each bone with the tip of the knife to remove any remnants of membrane, ensuring that the bone remains clean and will turn white when cooked in the hot butter. Trim a small portion off the bone’s top end to facilitate a quicker cooking time. Use a meat mallet to gently pound the meat, ensuring uniform thickness without flattening it.

2. Remove the Silverskin
   Eliminate any visible sinew or tough membranes on the meat. These fibrous bits will tighten during cooking, causing the meat to shrink unevenly, which is best avoided. Carefully trim away any excess fat or connective tissue with your knife.

3. Prepare the Eggs and Breadcrumbs
   In a shallow bowl, crack the eggs, taking care not to break the yolks. If the eggs are small, consider adding an additional one to ensure enough coating. In another wide bowl, place the breadcrumbs, which will create the crispy crust of the dish.

4. Bread the Chops
   Begin by taking each chop and dipping it into the breadcrumbs, ensuring that the meat is fully coated. Then dip it into the beaten eggs, ensuring it’s completely covered. For a thick, golden crust, repeat the process—first dipping the chop back into the eggs, and then again into the breadcrumbs, pressing lightly to adhere the crumbs without flattening the meat.

5. Finalize the Coating
   Once the chops are double-coated, use the back of your knife to gently tap the meat, ensuring the breadcrumbs stick firmly to the surface. For a decorative touch, use the blunt side of your knife to draw a crisscross pattern on the breaded surface of the chops, which will also help the breadcrumbs stay intact during frying.

6. Prepare the Potatoes
   Next, prepare the potatoes. Using a mandoline, slice the waxy potatoes into thin rounds about 2-3 mm thick. Submerge them in a bowl of water to prevent oxidation. Blanch the potato slices in boiling water for about 1 to 1.5 minutes to soften them slightly, and then drain and cool them under cold running water to stop the cooking process. This quick blanching will reduce the time they need to fry in the pan, ensuring they cook evenly.

7. Cook the Chops
   Heat the clarified butter (100 g) in a large skillet over medium-high heat. Once the butter is hot but not smoking, add the breaded veal chops, ensuring the patterned side faces down in the pan. The meat will take about 4 minutes to turn golden and crisp on one side. Gently flip the chops, being careful not to break the crust. Let the other side cook for an additional 3-4 minutes. Remove the chops from the skillet and set them on a paper towel-lined plate to absorb any excess fat.

8. Cook the Potatoes
   In the same skillet, add another 100 g of clarified butter. Add the blanched potato slices and let them cook in the hot butter until they are golden and crispy, about 5-6 minutes. As they cook, add a sprig of rosemary for aroma and flavor. Season with salt and freshly ground black pepper to taste. Once done, remove the potatoes from the skillet and drain them on paper towels to remove excess oil.

9. Serve
   Once the chops and potatoes are prepared, plate your Costoletta alla Milanese by arranging the crispy potato slices on one side of the plate. Place the veal chop next to the potatoes and sprinkle the chop with Maldon salt to enhance the flavor and provide a slight crunch. Serve your dish while it’s still hot for the best taste and texture.

Enjoy your crispy, flavorful Costoletta alla Milanese with perfectly fried potatoes, a dish that brings the flavors of Milan to your table. This traditional Italian recipe combines the richness of veal with the crispiness of a double breaded crust and a touch of rosemary-infused potatoes, creating a delightful meal that’s perfect for family gatherings or special occasions.