Fine Cooking Fridays: Veal Chops Milanese

Veal Chop Milanese

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Serve 4

4 veal chops
½ cup of milk
1 egg, beaten
6 Tbs breadcrumbs
4 Tbs butter, unsalted
2 Tbs olive oil

For Serving Day
arugula, red onions and tomatoes salad lightly tossed in a balsamic dressing
1 lemon, quartered

Prep Day: Pound the veal chops gently (with the flat side of your meat mallet). Put the veal in a shallow pan and pour the milk over the meat. Cover and refrigerate for 1 hour. Remove the veal and pat dry. Dip into the beaten egg and then into the crumbs, coating evenly. Wrap individually in plastic wrap and store in a freezer bag. Freeze.

Serve Day: Thaw. Heat the butter and oil over medium heat, in a large skillet. Add the veal and cook for 3-4 minutes on each side, until golden. Garnish with a slice of lemon for drizzling on veal. Then top it with arugula, red onions and tomatoes salad.

Note: You can substitute chicken or turkey breasts for this dish. Pound the chicken or turkey with the flat side of a meat mallet before breading.

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