Veal Chops Milanese with Sage

Veal Chops Milanese with Sage
Photo by © Melanie Acevedo


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

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...

View full recipe at My Recipes


Best Wine Deals

See More Deals

Snooth Media Network