In Milan, veal chops are crusty outside, tender-moist inside Essay

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

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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. With a flat-surfaced mallet, pound meat evenly
and firmly until it is about 1/4 inch thick. If done aheaD, cover and
chill as long as overnight.



Mix flour with marjoram. Dredge chops in the flour mixture,
shaking off excess, then sprinkle lightly with salt and pepper. Dip
each chop in beaten egg, drain briefly, then turn in the seasoned
crumbs, pressing crumbs into chop. Set chops aside in a single layer.



Place 1 tablespoon each of the butter and oil in a 10- to 12-inch
frying pan and set over medium-high heat. When hot, add 1 or 2 chops at
a time (don’t overlap) and cook, turning once, until meat is golden
brown outside and just slightly pink next to bone (cut to test), about 2
to 3 minutes per side. Lift chops from pan and keep warm, or let stand
at room temperature. Repeat to cook remaining chops, adding butter and
oil to pan as needed. Serve hot or cool with lemon wedges to squeeze
over meat. Serves 4 to 6.

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