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Home > Recipes > Recipe

Veal Chops Milanese with Sage

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Source: Quick From Scratch - Italian
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Active Time:  15 Minutes
 Total Time:  15 Minutes
 Yield:  Serves 4
To get half-inch veal chops, the butcher will have to cut two chops per rib rather than just cutting between ribs. Half of the chops will have a rib bone and half won't. Ask the butcher to pound the chops for you to an eighth of an inch thick, or do the flattening at home with a meat pounder or the bottom of a heavy frying pan.
RECIPE INGREDIENTS
1 egg
1/4 teaspoon salt
1/8 teaspoon fresh-ground black pepper
3/4 cup fine dry bread crumbs
1 tablespoon chopped fresh sage, or 1 teaspoon dried sage
4 1/2-inch-thick veal rib chops (about 5 ounces each), chine bone removed, chops pounded to 1/8 inch thick
5 tablespoons butter
1 lemon, cut into wedges
Veal Chops Milanese with Sage Recipe at Cooking.com
DIRECTIONS
Beat the egg to mix with the salt and the pepper. Combine the bread crumbs and the fresh or dried sage. Dip the veal chops (including the rib bone if the chop has one) into the beaten egg and then into the bread crumbs. Shake off the excess bread crumbs.

In a large nonstick frying pan, melt the butter over moderately low heat. Put the coated veal chops in the pan and cook until golden, about 4 minutes. Turn and cook until golden and just done, about 3 minutes longer. Serve with the lemon wedges.

VARIATIONS:
  • These chops are also excellent, and in fact more traditional, without the sage.
  • You can throw tradition to the winds and saute the chops without pounding. They'll need another minute of cooking per side.
  • Another possibility is to make this with pork chops, either pounded or not.

    • TEST-KITCHEN TIP:
    To ensure a crisp coating, keep the heat steady at moderately low. Don't be tempted to turn it down or the crumbs won't brown to a crunchy gold.
    Recipe reprinted by permission of Food and Wine. All rights reserved.
     Date Added: 01/01/2008
    Nutrition Facts per Serving
    Yield: Serves 4
    Calories: 400
    Fat. Total: 22g
    Fiber: 1g
    Carbohydrates, Total: 16g
    Sodium: 474mg
    % Cal. from Fat: 50%
    Cholesterol: 210mg
    Protein: 33g
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