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Buca Di Beppo Veal Milanese



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12 chops veal rack, rib chops, frenched (IMPS/NAMP 1306D or 1306E), 1 inch thick, trimmed well, about 8 - 9 lb.
1 cup balsamic vinegar
1/4 cup honey
1/2 tsp. dried oregano leaves
1 cup Extra-virgin olive oil
salt and pepper, to taste
3 cups dry bread crumbs
1 cup grated Romano cheese
1-1/2 tsp. dried thyme leaves
2 cups all-purpose flour
4 ea. eggs, beaten
olive oil, as needed
1-1/2 to 2-1/4 lb. mesclun mix
12 oz. red onion, thinly sliced
3 cups cherry tomatoes, halved


  1. 1
    Pound veal chops as thin as possible (1/8 to 1/4 inch thick). Refrigerate.
  2. 2
    For Vinaigrette: Whisk vinegar, honey and oregano together in bowl. Slowly whisk in extra-virgin olive oil until blended. Season with salt and pepper.
  3. 3
    For Crumb Coating: Combine crumb coating ingredients such as bread crumbs, cheese and thyme leaves.
  4. 4
    Season 1 veal chop with salt and pepper. Dust lightly with flour. Dip in beaten egg, then in crumb coating to cover.
  5. 5
    Sear chop on both sides in oil in skillet. Finish in 450°F oven, cooking to medium doneness.
  6. 6
    Toss 2 to 3 oz mesclun, 1 oz red onion and 2 Tbsp vinaigrette together. Plate veal chop. Top with mesclun mixture, leaving 1/2-inch border on chop uncovered. Garnish with cherry tomatoes.


Buca di Beppo, Minneapolis, MN, Executive Chef Vittorio Renda

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cuisines European, Italian
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