6 veal loin chops, 3/4 thick
3/4 cup dry unflavoured breadcrumbs
1/3 cup freshly grated parmesan
1 salt; to taste
1/4 cup butter
6 slice lemon; or more
Pound veal chops lightly. Combine breadcrumbs and Parmesan cheese in a small bowl. Spread on aluminum foil. Beat eggs with salt in a medium bowl. Dip chops in beaten eggs, then coat with breadcrumb mixture. Press mixture onto chops with the palms of your hands. Let coated chops stand 10 to 15 minutes. Melt butter in a large skillet. When butter foams, add chops. Cook over medium heat 4 to 5 minutes on each side or until meat has a golden brown crust. Drain on paper towels. Place chops on a warm platter. Garnish with lemon slices. Serve immediately.
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