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Veal Costoletta with Truffles and Parmigiano Reggiano Cheese

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Veal Costoletta with Truffles and Parmigiano Reggiano Cheese
PROTEIN: 48.0g
FAT: 53.0g

Ingredients for 6 people

6 Bone In Veal Chops
3 tablespoons Flour
2 cups Plain Breadcrumbs
4 Large Eggs Beaten
6 ounces Butter
6 ounces Parmigiano Reggiano Cheese Shaved
½ cup Chicken Broth
¾ cup Heavy Cream

1. POUND veal chops into ½-inch thickness using a meat mallet

2. Season flour with salt and pepper

3. Sprinkle both sides of veal chops with this mixture

4. Place bread crumbs in a shallow dish or resealable plastic bag

5. BEAT eggs in a medium bowl

6. Dip veal chops in egg mixture then coat in breadcrumbs, shaking off any excess crumbs

7. HEAT butter in heavy skillet

8. Add veal chops and cook 5 to 6 minutes per side until golden brown or internal temperature reaches 160ºF

9. Remove from skillet and place in a shallow baking pan

10. TOP veal chops with white truffles and Parmigiano cheese shavings

11. BAKE at 350ºF for 2-3 minutes, or until cheese melts

12. DEGLAZE skillet with chicken broth and cream, scraping brown bits into sauce

13. Heat until slightly thickened

14. Pour sauce mixture over veal chops and serve