Costoletta alla milanese

Yield: 1 Servings

Measure Ingredient
4 \N Veal chops, bone on each
4 \N Eggs, beaten
2 cups Fresh bread crumbs
8 tablespoons Unsalted butter
\N \N Lemon wedges

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@...> on Mar 02, 1997.

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