Veal Chops alla Milanese
Veal Chops alla Milanese is a classic Italian dish featuring bone-in veal chops that are pounded thin, breaded, and pan-fried until golden and crispy. It originates from Milan, Italy, and is a signature example of 'cotoletta alla Milanese' preparation, traditionally using veal but sometimes adapted with other meats. The dish is often served simply with lemon wedges to cut through the richness.
🍽️ Nutrition at a glance
This dish is high in protein and fat due to the veal and frying method, with minimal carbohydrates coming primarily from the breading. A typical serving provides a good source of iron, zinc, and B vitamins, and contains roughly 500-700 calories per chop.
Nutrition breakdown
| Calories | 620 kcal |
| Protein | 45 g |
| Carbs | 18 g |
| Fat | 42 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 380 mg |
| Iron | 3.2 mg |
| Zinc | 6.8 mg |
| Vitamin B12 | 2.5 mcg |
| Niacin (B3) | 12 mg |
| Phosphorus | 380 mg |
| Selenium | 28 mcg |
| Potassium | 420 mg |
| Vitamin B6 | 0.6 mg |
Per 1 bone-in veal chop, breaded and fried (approx. 220 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's at the center of a friendly culinary debate with Austria over the origin of breaded cutlets (Wiener Schnitzel vs. Cotoletta alla Milanese). Nutritionally, the thin pounding and quick frying help retain the veal's tenderness while creating a high-protein, energy-dense meal.
