Veal Chops Milanese with Sage

Veal Chops Milanese with Sage
Photo by © Melanie Acevedo


  • 1 lemon, cut into wedges
  • 5 tablespoons butter
  • ¾ cup fine dry bread crumbs
  • 4 ½- inch-thick veal rib chops (about 5 ounces each), chine bone removed, chops pounded to 1/8 inch thick
  • 1 tablespoon chopped fresh sage, or 1 teaspoon dried sage
  • 1 egg
  • 1/8 teaspoon fresh-ground black pepper
  • + 1 more ingredients
    • ¼ teaspoon salt

1. 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. 2. In a large nonstick frying pan, melt...

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