Catholic Recipe: Costoletta alla Milanese
Also Called: Veal Chop Milanese
St. Ambrose is the patron of the poor. There is a story about this bishop that one day, although Saint Ambrose had increased the portions of meat he gave to the poor, so many came he found there would not be enough for all. It occurred to him then that if he had the slices of meat beaten flat and coated with nourishing egg and with bread crumbs, it would seem like more; in other words, his idea was what we came to call "meat-extending" in our own days of wartime rationing. On the pulpit of Saint Ambrose's great cathedral in Milan is carved the scene of a banquet of the poor in commemoration of his fine invention.
Saint Ambrose's recipe bears the name of Costolètta alla Milanese — which sounds much more poetic than the English breaded chops.
DIRECTIONS
Have the veal chops cut about 1/2 inch thick. Beat the egg with one tablespoon water and season with salt and pepper. Dip the chops first into bread crumbs, then into beaten egg, and again into bread crumbs. Melt the butter and fry the chops for about ten minutes on each side — until golden brown. Serve on a hot platter with slices of lemon dusted with chopped parsley.
Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
