Cotoletta Alla Milanese (Milanese Veal Chops)
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- fresh ground black pepper, to taste
- 2 large eggs, lightly beaten
- 4 (8 ounce) veal chops or (8 ounce) pork chops, pounded to 1/2-inch thickness
- 1 cup plain fine breadcrumbs
- 7 tablespoons unsalted butter
- salt, to taste
directions
- Add a pinch of pepper to eggs and lightly beat to combine. Dip chops into beaten egg mixture, avoiding the bone and allowing excess egg to drip off.
- Dredge each chop in breadcrumbs and press between palms so that breadcrumbs adhere to meat.
- Melt butter in a large skillet over medium heat. As soon as butter begins to brown, add chops; season lightly with salt. Cook until browned, 2 to 3 minutes per side for medium-rare.
- Remove from the skillet and drain on paper towels. Serve immediately, or keep warm until serving.
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