| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables |
Italian |
Veal, Beef, Italian |
6 |
Servings |
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 |
INSTRUCTIONS
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
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