© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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6 Veal loin chops, ¾" thick
¾ cup Dry unflavoured breadcrumbs
⅓ cup Freshly grated Parmesan
Salt, to taste
¼ cup Butter
6 slices lemon or more
Pound veal chops lightly. Combine breadcrumbs 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 breadcrumb mixture. Press mixture onto
chops with the palms of your hands. Let coated chops stand 10 to 15 minutes.
Melt butter in a large skillet. When butter foams, add chops. Cook over
medium heat 4 to 5 minutes on each side or until meat has a golden brown
crust. Drain on paper towels. Place chops on a warm platter. Garnish with
lemon slices. Serve immediately.