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This recipe is by Molly O'Neill and takes 30 minutes. Tell us what you think of it at
The New York Times - Dining - Food.
These juicy veal chops are coated in panko bread crumbs and pan-fried, then
served with a tangy sauce made with crème fraîche and sorrel.
Get this all-star, easy-to-follow My Favorite Veal Chops recipe from Emeril
Oct 15, 2013 ... Crisp, golden breadcrumbs coating a tender veal chop: the cotoletta or costoletta
alla milanese is a classic of Milan's cuisine, up there with ...
Results 1 - 10 of 314 ... BREADED VEAL CHOPS. Mix crushed crackers with marjoram. ... add water.
Coat chops with crumbs, dip in egg ... crust. Leftover crumbs ...
Apr 18, 2010 ... Sautéed Breaded Veal Chops Sicilian Style with Garlic and Rosemary.
Ingredients: 2 eggs 6 veal chops, the bones trimmed clean and the meat ...
Veal chops from a butcher are usually about 1 1/4 inches thick and weigh 12 to
14 ounces each. The supermarket variety of chop is thinner and smaller, ranging
We were bowled over by Miraglia Eriquez's mother's method for grilled breaded
chops—it truly combines the best of both worlds, with the crumbs toasting and ...
Sep 3, 2008 ... 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 ...