Preparation:
Using a meat mallet, carefully pound each veal chop, leaving bone attached, until consistently 1/4-thick. Dip each chop in beaten eggs and drip dry. Press each chop into bread crumbs to form a consistent crust and place in refrigerator for 20 minutes.
In a 10-inch to 12-inch sauté pan, heat 2 ounces butter over moderate heat until foaming just subsides. Cook veal until medium golden-brown and turn once to finish other side. Serve with lemon wedges. (Toppings include 1) tomato and arugula salad; 2) sautéed mushrooms; 3) bitter radicchio salad.)
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5739) |
