Veal chop milanaise

Veal chop milanaise and piquillo pepper sauce

Veal chop milanaise & piquillo pepper sauce

  • People
    For 2
  • Preparation time
    20 minutes
  • Cooking time
    15 minutes
  • Winery pairing
    Grand Cordon Rosé


Veal Chop
  • 1 nice veal chop
  • 80g breadcrumbs
  • 2 eggs
  • 1 teaspoonful parsley
  • 20g salted butter
Piquillo Pepper Sauce
  • 5 canned piquillo peppers
  • 100g cream cheese
  • 1 egg yolk
  • 1 teaspoonful mustard
  • 4 tablespoonfuls olive oil
  • Salt & pepper


Step 1. Piquillo Pepper Sauce

  1. Mix together all the ingredients. Add salt and pepper.
  2. Leave to cool in the fridge.

Step 2. Veal Chop

  1. Take the veal chop out of the fridge approximately 10 min before cooking it.
  2. Dip both sides of the meat in the flour, beaten egg and then the breadcrumbs, carefully ensuring an even layer of breadcrumbs.
  3. Heat the butter in a large frying pan.
  4. When it starts to turn golden, add the chop and cook it on a medium heat until a crust forms.
  5. Then add the butter and bubble it, covering the chop with the butter and then flipping it over.
  6. Lower the heat and cook for another 5 min, flipping it over one last time.
  7. Season and serve with the piquillo pepper sauce.

Mumm Grand
Cordon Rosé

Mumm Grand Cordon Rosé is a perfect champagne to savour. Inspiring and intense, it can be enjoyed on its own or paired with a range of creative and modern dishes.

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