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Nutrition Facts
Serving Size 124 g
(Approx. 6 Servings)
Amount Per Serving
Calories 390 Calories From Fat 180
% Daily Value*
Total Fat 21 g 32%
Saturated Fat 11 g 55%
Trans Fat 0.5 g
Cholesterol 95 mg 32%
Sodium 380 mg 16%
Total Carbohydrate 30 g 10%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 21 g
Vitamin A 10% Iron 15%
Vitamin C 6% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Cotoletta alla Milanese

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
6  People


Recipe makes 6 Servings

4 veal chops
2 large eggs
1 cup(s) all purpose flour
1 cup(s) HCF Plain Bread Crumbs
4 Oz unsalted butter
1/2 Tsp salt
1/2 Tsp black pepper
1 lemon
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Make few cuts into outer skin of chops so they do not shrink during cooking. Flatten with meat pounder.
Crack eggs into bowl and beat. Holding each chop by the bone, dip in flour and shake off excess. Then dip in eggs, shake off excess.
Coat with bread crumbs; press chops into palm of hand to make crumbs stick. Set aside on plate until all chops are coated.
Heat butter in large saucepan until golden brown.
Add single layer chops and fry 7 to 8 minutes on each side.
Arrange on serving plate and season with salt and garnish with lemon wedges.


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