| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
|
Veal chops, bone on each |
| 4 |
|
Eggs, beaten |
| 2 |
c |
Fresh bread crumbs |
| 8 |
tb |
Unsalted butter |
|
|
Lemon wedges |
INSTRUCTIONS
Using a meat mallet, carefully pound each veal chop, leaving bone attached,
until consistently 1/4inch thick. Dip each chop in beaten eggs and drip
dry. Press each chop into bread crumbs to form a consistent crust and place
in refrigerator for 20 minutes.
In a 10 inch to 12 inch saute pan, heat 2 ounces butter over moderate heat
until foaming just subsides. Cook veal until medium golden brown and turn
once to finish other side. Serve with lemon wedges. (Toppings include 1)
tomato and arugula salad; 2) sauteed mushrooms; 3) bitter radicchio salad.)
Yield: 4 servings
Recipe by: Molto Mario
Posted to MC-Recipe Digest V1 #493 by Sue <suechef@sover.net> on Mar 02,
1997.
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