Breaded veal chops are a classic dish with its roots in European cuisine, especially in countries like Italy and Spain. This type of preparation is based on the breading technique, which consists of coating the meat with a crispy layer usually made of seasoned breadcrumbs. In Latin America, this dish is very popular and goes by different names depending on the country; for example, in Mexico they are known as "milanesas de ternera", while in Argentina and Uruguay they are also called milanesas, although they can be made with other meats. In Colombia or Venezuela, the term "breaded chops" is common, and it is always a recipe that combines simplicity and flavor, ideal for a family meal or a special dinner.
The origin of breaded chops is attributed to the Italian region of Milan, where the milanesa has become a culinary emblem. The technique was transmitted to different parts of the world and adapted to local ingredients, thus offering variants that preserve the charm of juicy meat with the crispy texture of the breading. Furthermore, this dish can be accompanied by different sides such as salads, french fries, or rice, making each experience something unique in every culture.
