Magazine article Sunset

In Milan, Veal Chops Are Crusty outside, Tender-Moist Inside

Magazine article Sunset

In Milan, Veal Chops Are Crusty outside, Tender-Moist Inside

Article excerpt

That European favorite, sauteed veal scallops, usually begins with boneless meat. An Italian twist is to use chops and leave the meat on the bone.

Each region of Italy has its own way with veal chops. In Milan, they are often coated with a seasoned crumb mixture and sauteed so the tender, moist meat has a crusty surface. The chops are good served hot or cool, so you can suit the dish to the weather. Veal Chops Milanese

6 veal rib or loin chops, 3/4 to 1 inch thick (about 1-1/2 lbs.)

About 1/3 cup all-purpose flour

1/4 teaspoon dry marjoram leaves

Salt and pepper

3 eggs, well beaten

About 1 cup seasoned fine dry bread crumbs

4 tablespoons each butter or margarine and olive or salad oil

Lemon wedges

Slash through connective tissue at rim of each chop at about 1-inch intervals. Place 1 or 2 chops between pieces of plastic wrap about 3 times wider than chops. …

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