I had forgotten how good a breaded veal chop can be until I saw this picture. We have become so used to having the thin veal scallopini now in fashion that you hardly ever see these on the menu anymore. When you compare the two, these are definitely juicier and tastier. I urge you to revisit at the first opportunity!
Although hard to find in some areas these days, you should have no trouble buying them at a good supermarket. A bit expensive but worth every penny and so easy to make! All you need is a nice big salad and dinner is ready.
If you have the time, marinade them for an hour or two in garlic and lemon juice or Italian dressing such as Newman's Own.
Freshly ground black pepper
2 large eggs, lightly beaten
4 (8-ounce) veal chops pounded to ½-inch thickness
1 cup plain fine breadcrumbs
7 tablespoons unsalted butter
Add a pinch of pepper to eggs and lightly beat to combine. Dip veal 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 veal 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.
I like to squeeze fresh lemon juice once served.
Adapted from La Cucina Italiana