Cart | Track Order | Help
  Recipes Main | Advanced Search | Browse Recipes | Quick and Easy | Fresh and Light | Desserts | Holidays and Parties | Glossary
POPULAR SEARCHES: BROWSE:  Recipes | Collections | Menus
Explore Recipes
Recipes Main
Advanced Search
Browse Recipes
Quick and Easy
Fresh and Light
Desserts
Holidays and Parties
Submit a Recipe
Glossary
Celebrity Kitchen
Related Content
Find Similar Recipes >
Recently Viewed
Recipes
Salmoriglio
Spotlight On
Holiday Recipe Ideas for GE Appliances only at Walmart
Chinet sponsors easy Easy Holiday Appetizer recipes
Pot Roast & more comfort recipes from High Plains Bison
Try Holiday Party Recipes from Pillsbury Crescents
Holiday Almond Recipes: Add almonds to delicious holiday treats.
Home > Recipes > Recipe

Veal Chops Milanese with Sage

   Print Full 
Source: Quick From Scratch - Italian
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
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
    Save Recipe Send to Friend Similar Recipes
    Recipe error? Contact customer service.
     Most Popular...
    Recipes Keywords Collections
    McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 
    Ordering: Cart/ Checkout | Track Order | Gift Cards | Shipping Info | Return Policy | Security
    Contact: Email Us | Call Us Toll-Free | More Help
    Members: Sign In/Out | Account & Orders | Saved Recipes | Product Reviews | Wish List | Newsletters | Unsubscribe
    Web Site: Shop |  Special Values | Gift Ideas | Wedding Registry | Recipes & More | Community | Site Map
    ©1998 - 2009 Cooking.com |  About Us | Terms of Use | Privacy | Recent Awards | Jobs | Affiliates | Advertising
    		Share this Page
    EatingWell Magazine - free trial issue! Click for details.