Veal Chops Milanese with Sage
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. Delicious, Quick Side Dishes More Veal Recipes
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.