Veal Chops Milanese Style

Title:
Veal Chops Milanese Style

Yield:
6 Servings

Categories:
Veal,
Beef,
Italian




Ingredients:





          I.E.S.JJGF65A-----


          PHILLY INQUIRER-----


     2    Eggs


          Flavored -- spread on a


          Plate


     6    Veal chops; bones --


          Trimmed


     2 tb Butter -- 1/4 stick


          Clean and the meat


          Flattened


     2 tb Vegetable oil


 1 1/2 c  Breadcrumbs; fine -- dry


          Un-


          Salt






 Lightly beat the eggs in a deep dish,using a fork or whisk.. Dip each chop


 in the egg,coating both sides and letting the excess flow back into the


 plate as you pull the chop away.. Turn the meat in the bread crumbs as


 follows:Press the chop firmly against the crumbs,using the palm of your


 hand.Tap the chop 2 or 3 times,then turn it and repeat the proceedure..


 Your palm should come away dry,whish means the crumbs are adhering to the


 meat... Choose a saucepan tha can subsequently accomodate the chops without


 overlapping.If you don't have a large enough pan,you can usea smaller


 one,and do the chops in to or even three batches.Put in the butter and


 oil,turn on the heat to medium high,and when the butter foam begins to


 subside,slip in the chops.. Cook until a dark golden crust forms on one


 side,then turn them and do the other side,altogether about 5


 minutes,depending on the thickness of the chops and desired degree of


 doneness.Transfer to a warm platter and sprinkle with salt.Makes 6


 servings....


 


 Recipe By     :


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip