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Breaded Veal Cutlets, Milanese Style

List of Ingredients

4 single-rib veal chops with bones intact, sliced about 3/4 inch thick
Salt
2 eggs
2 Cups fine fresh bread crumbs, from Italian or French bread
3 Tablesoons unsalted butter
2 Tablespoons vegetable oil


Recipe

1. Quickly rinse the veal chops under cold running water and pat dry with a paper towel. Using sharp knife, trim off meat from narrow end of each bone, leaving the exposed bone very clean. Using meat cleaver, cut off the thick corner end bone from each chop. Cut away all fat, sinew and membrane from the edges of the chops. Place the meat portion of each chop between two sheets of plastic wrap and pound with a flat, heavy mallet until the veal is half its original thickness. Lightly sprinkle veal with salt.
2. Beat eggs slightly in a bowl. Dip each chop into the egg, shaking off the excess egg. Working over a plate, sprinkle one side of each chop with bread crumbs, then lay breaded side down on plate. Sprinkle other side with crumbs, lightly pressing on the crumbs with your fingertips so they will adhere to the meat. Sprinkle both sides of the chops once again with crumbs, pressing to adhere. Set aside.
3. In a heavy saute pan or skillet, combine the butter and oil over medium heat. As soon as the butter stops foaming, add the veal chops and cook, turning once until golden brown on both sides, about 4 minutes on each side. The meat should be slightly pink inside. Serve immediately.

Serves: 4