Costoletta alla Milanese
Crispy Veal Costoletta – A Masterclass in Flavour from Jonny Lake! Golden, buttery-crisp veal chops with a delicate crunch, paired with a tangy-sweet agrodolce sauce and crisp cabbage salad.
Ingredients
- 4 Veal chops approx 300g each with bone in
- 300g Egg whites
- 250g Rice flour
- 500g Panko breadcrumbs
- 5g Fine salt
- 2kg Clarified butter
- Sea salt flakes (seasoning)
For the sauce agrodolce
- 500g Golden caster sugar
- 50g Water
- 750g White wine vinegar
For the rice vinegar dressing
- 150g Japanese rice vinegar
- 200g Grapeseed or sunflower oil
- 40g Golden caster sugar
- 1 unit White cabbage
- Rice vinegar dressing
- Fine salt
Method
Ingredients
- 4 Veal chops approx 300g each with bone in
- 300g Egg whites
- 250g Rice flour
- 500g Panko breadcrumbs
- 5g Fine salt
- 2kg Clarified butter
- Sea salt flakes (seasoning)
For the sauce agrodolce
- 500g Golden caster sugar
- 50g Water
- 750g White wine vinegar
For the rice vinegar dressing
- 150g Japanese rice vinegar
- 200g Grapeseed or sunflower oil
- 40g Golden caster sugar
- 1 unit White cabbage
- Rice vinegar dressing
- Fine salt
