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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.
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Title Annotation:recipe
Date:Sep 1, 1984
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