Golden Veal Chop Milanese with Shaved Truffle and Lemon Rocket

⏱ 45 min · Serves 2

A chop the size of a dinner plate, pounded thin, crusted in fine breadcrumbs and fried in foaming butter until it crackles. Finished with a heap of peppery rocket, a squeeze of lemon and a snowfall of fresh truffle — pure old-school Milanese swagger.

Per serving: 1010 kcal · 66.0g protein · 45.0g carbs · 64.0g fat

Ingredients

• 2 bone-in veal loin chops, about 300g each, French-trimmed
• 100g fine dried breadcrumbs (panko blitzed fine, or day-old white bread)
• 2 large eggs
• 50g plain flour
• 30g Parmesan, finely grated
• 1 tsp fine sea salt, plus more to finish
• Freshly ground black pepper
• 120g unsalted butter
• 3 tbsp mild olive oil
• 1 garlic clove, lightly crushed
• 1 sprig rosemary
• 80g wild rocket
• 1 tbsp extra virgin olive oil
• 1 lemon, half juiced, half cut into wedges
• 1 small fresh black or white truffle (10-15g), or 1 tsp truffle paste plus a few drops truffle oil
• Flaky sea salt, to finish

Method

1. Sit each chop between two sheets of baking parchment and pound the meat (not the bone) with a rolling pin or mallet until an even 1cm thick — it should spread wide and flat.
2. Set up three trays: flour seasoned with salt and pepper; eggs beaten with a pinch of salt; breadcrumbs mixed with the Parmesan.
3. Dredge each chop in flour, tapping off the excess, then egg, letting it drain, then press firmly into the crumbs on both sides. Press again for a second crumb coat if you like extra crunch. Rest on a rack for 10 minutes.
4. Heat a wide, heavy frying pan over medium heat with the olive oil and 80g of the butter. When the butter foams, add the garlic and rosemary.
5. Lay in one chop (cook them one at a time unless your pan is huge). Fry 4-5 minutes until deep golden, spooning the foaming butter over the crust, then flip and cook 4 minutes more. The meat should be just blushing; internal temperature 58-60C.
6. Lift onto a rack, season with flaky salt and keep warm. Wipe the pan, add the remaining 40g butter and fresh fat, and cook the second chop.
7. Dress the rocket with the extra virgin olive oil, lemon juice, salt and pepper — lightly, at the last second.
8. Plate each chop, pile the rocket alongside, shave the truffle generously over the hot crust so the heat releases its scent, and serve with lemon wedges.