"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Milanese veal chops (cotoletta alla Milanese ) Recipe

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This recipe for Milanese veal chops (cotoletta alla Milanese ), by , is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paul Polito
Added: Thursday, August 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
* Freshly ground black pepper
* 2 large eggs, lightly beaten
* 4 (8-ounce) veal chops pounded to -inch thickness
* 1 cup plain fine breadcrumbs
* 7 tablespoons unsalted butter
* Salt

Directions:
Directions:
Add a pinch of pepper to eggs and lightly beat to combine. Dip veal chops into beaten egg mixture, avoiding the bone and allowing excess egg to drip off. Dredge each chop in breadcrumbs and press between palms so that breadcrumbs adhere to meat.

Melt butter in a large skillet over medium heat. As soon as butter begins to brown, add veal chops; season lightly with salt. Cook until browned, 2 to 3 minutes per side for medium-rare. Remove from the skillet and drain on paper towels. Serve immediately, or keep warm until serving.

Personal Notes:
Personal Notes:
Northern Italian fare

 

 

 

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