- 6 veal chops 1/4 inch [6 mm] thick
- 1 cup [250 ml] toasted breadcrumbs
- 1 egg, beaten with 1 tablespoon [15 ml] water
- Salt and pepper
- Oil
- Butter
- Lemon segments
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- Pound each chop until thin.
- Salt and pepper to taste.
- Dip each chop in the egg/water mixture; roll into breadcrumbs.
- In a heavy frypan, heat 1/2 inch [1.3 cm] butter and oil until very hot.
- Lower heat; brown chops on both sides.
- Drain chops on paper towels.
- Serve garnnished with lemon segments.
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