A cult classic in Milan, but also one of the tastiest dishes around. Serve with a wedge of lemon and a green salad for a simple dinner.
4 bone-in veal chops (about 200–250g each), trimmed
5 medium eggs
250g dried breadcrumbs
250ml olive oil
4 rosemary sprigs (about 10cm long)
4 garlic cloves, peeled
Lemon slices to serve
Salt and freshly ground black pepper
Place the chops on a board. Using a sharp knife, scrape any skin from the outside of the bone until clean. Using a meat mallet, rolling pin or heavy-based pan, pound the veal to about 5mm thick. Make about 3 cuts in the fat to stop the meat from curling. Set aside.
Break the eggs into a large bowl and season with salt and pepper. Place the breadcrumbs on a large plate or tray.
Dip each chop in the breadcrumbs (shake off any excess), then in the eggs (make sure the meat and bone are completely immersed), then in the breadcrumbs again. Ensure each chop is evenly coated.
Place the chop on a board and press down the meat slightly using the palm of your hand.
Put the oil in a large frying pan, add the rosemary and garlic and place over a medium heat. To check if the oil is hot enough for frying, sprinkle some breadcrumbs into the oil; if the breadcrumbs start to sizzle, the oil is ready.
Fry the chops in 2 batches for 4 minutes each side or until light golden brown (if you prefer your meat more well done, fry for 1 minute longer each side). Drain on kitchen paper. Sprinkle over a little salt and serve with the lemon slices.