Printer Friendly

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

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. 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.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:recipe
Publication:Sunset
Date:Sep 1, 1984
Words:336
Previous Article:Now that vegetables are not a moral issue, can we just enjoy them?
Next Article:September menus: a cook-ahead picnic with a special main course. A basket lunch of finger salads.
Topics:


Related Articles
Tonight? farm-style simmered dinner. tomorrow? hearty salad lunch. all from one pot.
Reasons to rediscover pig's feet.
Mixed grill as done in Venice, Italy.
Kidney with kale or green sauce ... two salads.
Maple leaf meat pies: pork and veal, or salmon.
Leaner lasagnas ... lots of vegetables, lots of options.
Lean shanks? Yes, with this oven-braising technique.
Venite da noi per un pranzo piu o meno elegante; "come over for a fairly fancy dinner party" - as photographed in Italy.
Veal with leeks and eggplant puree.
Stuffed goat saddle with roasted porcinis (Serves 4).

Terms of use | Copyright © 2016 Farlex, Inc. | Feedback | For webmasters