Veal Chops Milanese with Sage
- SERVINGS: 4
To get half-inch veal chops, the butcher will have to cut two chops per rib rather than just cutting between ribs. Half of the chops will have a rib bone and half won't. Ask the butcher to pound the chops for you to an eighth of an inch thick, or do the flattening at home with a meat pounder or the bottom of a heavy frying pan.
- 1 egg
- 1/4 teaspoon salt
- 1/8 teaspoon fresh-ground black pepper
- 3/4 cup fine dry bread crumbs
- 1 tablespoon chopped fresh sage, or 1 teaspoon dried sage
- 4 1/2-inch-thick veal rib chops (about 5 ounces each), chine bone removed, chops pounded to 1/8 inch thick
- 5 tablespoons butter
- 1 lemon, cut into wedges
- Beat the egg to mix with the salt and the pepper. Combine the bread crumbs and the fresh or dried sage. Dip the veal chops (including the rib bone if the chop has one) into the beaten egg and then into the bread crumbs. Shake off the excess bread crumbs.
- In a large nonstick frying pan, melt the butter over moderately low heat. Put the coated veal chops in the pan and cook until golden, about 4 minutes. Turn and cook until golden and just done, about 3 minutes longer. Serve with the lemon wedges.
Test-Kitchen Tip To ensure a crisp coating, keep the heat steady at moderately low. Don't be tempted to turn it down or the crumbs won't brown to a crunchy gold.
These chops are also excellent, and in fact more traditional, without the sage.
You can throw tradition to the winds and sauté the chops without pounding. They'll need another minute of cooking per side.
Another possibility is to make this with pork chops, either pounded or not.
Try a Sankt Magdalener Riesling, or if you can't find one, a German Kabinett Halbtrocken Riesling. You'll be happily surprised by how good the combination of the wine and the veal chops will taste.
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