Ingredients
- 4 bone-in veal chops
- Salt and freshly ground black pepper
- 5 eggs, beaten
- 2 1/4 cups breadcrumbs
- 1/4 cup olive oil
Directions
Source: Burt Wolf's Local Flavors, San Francisco, California
Serves 4
Located in San Francisco's Little Italy, the North Beach Restaurant serves classic dishes created by Chef Bruno Orsi, a native of Tuscany.
Pound each veal chop to 3/4-inches thick. Season with the salt and pepper to taste. Place the eggs into a wide shallow bowl and season with the salt and pepper. Dip each chop into the beaten eggs, then into the breadcrumbs. Repeat the process and set the breaded chops on a plate.
In a large skillet, over medium to medium-high heat, heat the oil. Cook the veal for 1 1/2 to 2 minutes per side; be careful not to overcook the chops as they dry very quickly.
Recipe courtesy of Chef Bruno Orsi, North Beach Restaurant, San Francisco, CA
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Submitted 6/13/05.
Source: www.cooking.com
Submitted By: Meryl
starmer@prodigy.net
Veal Milanese