Choose the print layout
Shopping ListRecipe: Veal Costoletta with Truffles and Parmigiano Reggiano Cheese
Ingredients for 4 people
Select what you need and print your shopping list!
- 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
Le Ricette
Veal Costoletta with Truffles and Parmigiano Reggiano Cheese
PREPARATION TIME
0 min
0 min
Ingredients for 4 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
Ingredients
Preparation 0 minutes preparation + 0 minutes cooking
Pound veal chops into ½-inch thickness using a meat mallet. Season flour with salt and pepper. Sprinkle both sides of veal chops with this mixture. Place bread crumbs in a shallow dish or resealable plastic bag.
Beat eggs in a medium bowl. Dip veal chops in egg mixture then coat in breadcrumbs, shaking off any excess crumbs.
Heat butter in heavy skillet. Add veal chops and cook 5 to 6 minutes per side until golden brown or internal temperature reaches 160ºf. Remove from skillet and place in a shallow baking pan.
Top veal chops with white truffles and parmigiano cheese shavings.
Bake at 350ºf for 2-3 minutes, or until cheese melts.
Deglaze skillet with chicken broth and cream, scraping brown bits into sauce. Heat until slightly thickened. Pour sauce mixture over veal chops and serve.
Let us inspire you
