Veal milanese is one of my favorite dishes when done right.  Here's my own Smoke In Da Eye twist, done on the grill instead of a pan.  The results were nothing short of stupid good!   Recipe follows.



Grilled Veal Milanese
4 bone-in veal chops
2 eggs, beaten
1 cup flour
Salt
Pepper
1 cup seasoned bread crumbs

Prepare charcoal grill for medium-high heat, adding 1-2 wood chunks for additional flavor.
Meanwhile, cover each chop loosely with plastic wrap and using a mallet or heavy pan, pound thin.
Prepare three bowls, one with flour (seasoned to taste with salt and pepper), one with beaten eggs, and one with bread crumbs.
Coat veal chops with flour, shake off excess and dip in egg.  Remove excess and toss in bread crumbs.
Grill each chop, approximately five minutes per side, rotating after crust has begun to set at 3 minutes to add consistent color to crust.  Flip and finish grilling.  Remove and rest before serving.

Note, these were topped with a grilled tomato salad, consisting of four roma tomatoes slightly charred on the grilled, cooled then chopped.  Add to that approximately 1/4 diced onion, tbsp minced parsley and/or arugula, lemon juice, olive oil, salt and pepper to taste.  Toss, top and serve with a lemon wedge.

- Smoke In Da Eye, home of bigger, badder and bolder BBQ