Veal Milanese with Peach and Radicchio Salad Recipe

The key: bone-in veal chops
Veal Milanese with Peach and Radicchio Salad on a wooden cutting board.
Veal Milanese with Peach and Radicchio Salad Jon Whittle / Marlin

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Cotoletta alla Milanese requires a loin cut so tender, there’s no need to pound it into submission. Homemade breadcrumbs push this preparation to a place where you can’t over-fry it—unless you prefer burnt toast—and keep the meat juicy and pink inside. This recipe pairs perfectly with a Tito’s Charred Vinyl.

Ingredients | Serves 4

  • 4 bone-in veal chops, butterflied and lightly pounded to ⅔-inch-thick
  • 1½ cups all-purpose flour
  • 3 eggs
  • 2 Tbsp. buttermilk
  • 1 cup Parmigiano-Reggiano, grated
  • 2 cups Italian-style breadcrumbs
  • 3 cups peanut oil
  • 2 peaches, halved, pits removed
  • 2 heads radicchio, halved
  • 2 balls burrata, halved
  • 1 head butter lettuce, rinsed and dried
  • 4 Tbsp. salted butter
  • Salt and fresh-cracked black pepper
  • 8 fresh sage leaves
  • 1 lemon, thinly sliced

Verjus Vinaigrette

  • 1 shallot, grated
  • 1 Tbsp. Dijon mustard
  • 1 clove garlic, grated
  • 1 tsp. honey
  • ¼ cup verjus
  • ¼ cup extra-virgin olive oil
  • Salt and fresh-cracked black pepper


  1. Heat the grill to 350 degrees.
  2. Combine the vinaigrette ingredients in a jar, and shake to combine; set aside.
  3. Using three dredging stations—1) flour ­seasoned with salt and pepper, 2) eggs whisked with the buttermilk, 3) breadcrumb-cheese combination—coat each cutlet in the flour, then the egg, then finally the breadcrumbs. Place breaded cutlets on a parchment-lined sheet pan to rest before frying.
  4. Place a large cast-iron skillet on the grate, and add peanut oil, bringing the oil up to about 350 degrees. Fry each cutlet until golden brown, about 5 minutes per side, and place on a paper-towel-lined sheet pan to rest; sprinkle with salt. Grill lemon slices, radicchio and peaches flat side down first, for 3 to 5 minutes on each side, until grill marks appear. Set aside.
  5. In a small skillet, heat butter with sage and charred lemon until fully melted and hot.
  6. Serve lettuce topped with radicchio, peaches, burrata, vinaigrette, salt and pepper alongside the cutlets topped with lemon-sage butter.

Sponsored by Tito’s Handmade Vodka and Big Green Egg.

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