New York City Chefs Daily Recipe for 10/02/2001 : Recipe for Veal Chops Milanese
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Veal Chops Milanese recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 10/02/2001 : Recipe for Veal Chops Milanese
"Veal Chops Milanese"

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2 veal chops or cutlets, on the bone
1 egg
Salt and freshly ground black pepper
6 - 8 tablespoons plain breadcrumbs
1/4 cup butter
1 tablespoons vegetable oil
Lemon wedges

Trim any fat or gristle from the chops.  Cut along the rib bone, if necessary, to free the meat on the side.  Pound the meat slightly to flatten.  The Milanese sometime soak the chops in milk for an hour to soften the meat (optional). Beat the egg in a shallow bowl and season it with salt and pepper.  Spread the breadcrumbs over a plate.  Dip the chops into the egg, and then into the breadcrumbs. Pat the breadcrumbs to help them stick.  Heat the butter with the oil in a heavy frying pan large enough to hold both chops side by side.  Do not let it brown. Add the chops to the pan and cook them slowly over low to moderate heat until the breadcrumbs are golden and the meat is cooked through.  The timing will depend on the thickness of the chops.  The important thing is not to overcook the breadcrumb coating while undercooking the meat. Serve hot with the lemon wedges.  Serves 2.
Serves 4.
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