4 veal chops, bone on each
4 eggs
2 cups fresh bread crumbs
8 tablespoons unsalted butter
Lemon wedges
Directions: one line for each direction. When saved the lines will be numbered.
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 saute 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) sauteed mushrooms; 3) bitter radicchio salad.)
This recipe yields 4 servings.
Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 329
Calories from Fat 76.7%
Total Fat
28g
Cholesterol
249mg
Sodium
180mg
Carbohydrate
12g
Dietary Fiber
1g
Protein
8g
Points 9
Exchanges: 1/2 Grain(Starch)
Rating: ()
Added On: February 29, 2008
* MOLTO MARIO with Mario Batali - (Show # MB-5739) - from the TV FOOD NETWORK
