By Tony Tantillo


Costoletta Alla Milanese

1 Costoletta Alla Milanese

1 Rack of Veal

1 Cup bread sticks (crushed)

1 egg (beaten)

Little flour

¼ Cup oil extra virgin

Red wine vinegar

Tea spoon butter


Cherry tomato

1 Teaspoon Butter


Pound each rack of veal, season with salt and pepper, sprinkle lightly the flour.

Place veal in beaten egg. Place the veal in the bread stick and press on both side.

In a fry pan place the oil, make hot, place the veal, make gold on each side.

Place on towel to absorb excess grease. Season with salt and pepper and a teaspoon of oil and red wine vinegar.

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