Veal chops with Milanese risotto

Veal chops served on a Milanese risotto is a great combination of Lombardian flavours, north Italy. Though I tend not to eat too much of it, there are days when all I do is crave red meat. Not that easy to get hold of in the UK , but veal is a popular meat in Italy, especially up north where cows are able to graze on the fertile lands South of the Alps, giving the meat a great flavour. Combining that with ‘Risotto all a Milanese’ a popular dish that you can find in Milan (the capital of the Lombardian region) .A simple risotto dish, but it has been pimped up with saffron strands  giving it a distinctive flavour and blingy glow.


Veal Chops & Milanese risotto
Veal Chops & Milanese risotto

Ingredients (serves 2 people)

For the Veal chops

20g Butter, unsalted

Pancetta, diced

Plain Flour

2 veal chops

Dry Herbs (sage, rosemary, thyme, 1 tsp of each)

White wine, 1 glass

300ml chicken stock

Salt & Pepper

For the risotto Milanese

20g Butter, unsalted

1 onion, finely chopped

200g arborio rice

750ml Chicken/beef stock

White wine, 1/2 glass

1/4 tsp saffron

30g Parmensan, grated

Salt & Pepper

  • First, start cooking the veal chops. Add 10g butter in a deep wide pan, melt on a medium heat and add the pancetta.
  • Cook the pancetta for 5 mins & remove from the pan.
  • Lightly coat the veal chops in flour and add to the butter in pan. Cook on a medium heat for 5 mins on each side, turning once.
  • Season the chops with salt & pepper, and add the herbs; cook for another minute.
  • Pour in the wine, cook and allow to evaporate.  Then add the stock and return the pancetta to the pan.
  • Cover the pan and cook the chops for at least 20 mins, turning the chops at least once. (If sauce starts to dry out, add a little broth).
  • While the chops are cooking, start on the risotto.
  • Add 10g of butter, melt and add the onion. Stir and cook until it has softened.
  • Add the rice to the onions and stir the rice until it’s coated with the butter.
  • Then pour in the wine, turn the heat slightly and stir until it has evaporated.
  • Add the saffron to the heated stock and gradually add with a ladle, ensuring you keep the rice stirring with a wooden spoon. When absorbed, add a little more. Continue until rice has cooked.  It should have a creamy texture but still a little bite.
  • Stir in another 10g of butter, Parmesan & season with salt & pepper. Risotto is ready.
  • Returning back to the veal chops, remove them from the pan, reduce the sauce until it’s a thick glaze. Add 10g butter to the sauce, whisk and cook for 1 minute.
  • Serve the veal chops on the risotto and drizzle the pancetta glaze on top of the chops.

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