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Source: Food and Wine Quick from Scratch

Veal Chops Milanese with Sage
To get half-inch veal chops, the butcher will have to cut two chops per rib rather than just cutting between ribs. Half of the chops will have a rib bone and half won’t.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 7 minutes
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1 egg
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
3/4 cup dry bread crumbs
1 tablespoon chopped fresh sage, or 1 teaspoon dried sage
4 veal chops, 1/2-inch-thick (about 5 ounces each), chine bone removed, chops pounded to 1/8-inch thick
5 tablespoons butter
1 lemon, cut into wedges




Beat the egg to mix with the salt and the pepper. Combine the bread crumbs and the fresh or dried sage. 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 crumbs.

In a large nonstick frying pan, melt the butter over moderately low heat. Put the coated veal chops in the pan and cook until golden, about 4 minutes. Turn and cook until golden and just done, about 3 minutes longer. Serve with the lemon wedges.


Wine Recommendation: Try a Sankt Magdalener riesling, or if you can’t find one, a German kabinett halbtrocken riesling. You’ll be happily surprised by how good the combination of the wine and the veal chops will taste.


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