VEAL CHOPS MILAN STYLE
- 6 veal loin chops, Âľ inch thick
- Âľ cup dry unflavored bread crumbs
- â…“ cup freshly grated Parmesan cheese
- 2 eggs
- Salt to taste
- ÂĽ cup butter
- Lemon slices
Instructions:
Who said it takes forever to cook good Italian food? This dish proves otherwise.
- Pound veal chops lightly. Combine bread crumbs and Parmesan cheese in a small bowl. Spread on aluminum foil. Beat eggs with salt in a medium bowl. Dip chops in beaten eggs, then coat with bread crumb mixture. Press mixture onto chops with the palms of your hands. Let mixture onto chops with the palms of your hands. Let coated chops stand 10 to 15 minutes.
- Melt butter in a large skillet over medium heat.When butter foams, add chops. Cook until chops have a goldenbrown crust, 5 to 10 minutes on each side. Drain on paper towels. Place chops on a warm platter. Garnish with lemon slices. Serve immediately.