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Milk-fed French Veal Frenched Rib Chops for Milanese

20 rib chops (approximately 15 lbs.)

These bone-in veal chops are cut from the loin. The bones have been scraped (frenched) for a cleaner, more elegant presentation. These rib chops have been cut expressly for Milanese-style preparations, which typically call for pounding the chops thin then dredging them in breadcrumbs and frying.

About Sobeval Premium French Veal
For more than 40 years Sobeval has worked with small farmers and some 500 small, independent breeders throughout France. The company is headquartered in Southwest France, a region bound by the Pyrenees, the Atlantic and the Mediterranean and best known for producing foie gras, truffles and Bordeaux wines.

Sobeval Premium French Veal is fabricated by French butchers to the exacting standards of French chefs. Cross-bred for flavor and consistency, and milk-fed for a whiter color, this is the tenderest veal you can buy. A product designed for the world’s best restaurants can now be on your dinner table too.


2 frenched 12oz. rib chops per pack, 10 vacuum-sealed packs (about 15 lbs.)


  • Born, raised & processed in France
  • Cross-bred for consistency and flavor
  • Higher percentage of milk for whiter meat
  • No GMOs, antibiotic growth hormones or sub-therapeutic antibiotics
  • Processed at 6 months for maximum tenderness
  • Graded on color, carcass weight, musculature, fat level & pH
  • Expert French butchering
  • Blast frozen to lock in the optimal aging
  • Halal



Store frozen veal rib chops for Milanese in your freezer until you're ready to use them, then thaw only as much as you plan on cooking.

Thawing Tips

These veal chops are expressly cut and sized for Milanese-style preparations that call for pounding the chops thin, dipping them in flour, egg and finally breadcrumbs, before pan frying them in butter until the exterior is a crisp golden brown. Veal Milanese is often served alongside a vinaigrette-dressed salad of bitter greens, like arugula.

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