veal chops milanese

Ingredients

1. 1 egg
2. 1/4 teaspoon salt
3. 1/8 teaspoon fresh-ground black pepper
4. 3/4 cup fine dry bread crumbs
5. 1 tablespoon chopped fresh sage, or 1 teaspoon dried sage
6. 4 1/2-inch-thick veal rib chops (about 5 ounces each), chine bone removed, chops pounded to 1/8 inch thick
7. 5 tablespoons butter
8. 1 lemon, cut into wedges

Directions

1. 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.
2. 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.


Notes

Test-Kitchen Tip To ensure a crisp coating, keep the heat steady at moderately low. Don't be tempted to turn it down or the crumbs won't brown to a crunchy gold.

Variations

• These chops are also excellent, and in fact more traditional, without the sage.

• You can throw tradition to the winds and sauté the chops without pounding. They'll need another minute of cooking per side.

• Another possibility is to make this with pork chops, either pounded or not.

veal chops with gremolada

Ingredients

1. 3 tablespoons chopped fresh parsley
2. Grated zest from 1 lemon
3. 1 clove garlic, minced
4. 3 tablespoons olive oil
5. 4 veal loin chops, about 1 inch thick (about 3 pounds in all)
6. 1/2 teaspoon salt
7. 1/4 teaspoon fresh-ground black pepper

Directions

1. In a small bowl, combine the parsley, lemon zest, and garlic.
2. In a large nonstick frying pan, heat the oil over moderate heat. Sprinkle the chops with the salt and pepper. Cook the chops until just done, about 5 minutes per side. Serve the chops topped with the gremolada.


Notes
A sprinkling of gremolada will not only get along with but will improve meat, fish, poultry, and vegetables, too. Try it on lamb or pork chops, steaks, sautéed chicken, fish fillets, scallops or shrimp, potatoes, asparagus—the list is endless.

pot roast baked tortillas

i made a pot roast: browned the salted and peppered meat and sliced onions and celery in olive oil, poured in half a bottle of red wine and water, and simmered that for a couple of hours. put it in the fridge and removed the fat on top, reheated it and added carrots and parnips and then some whole baby potatoes. that was a fine meal with a tossed salad, and we had lots leftover. so yesterday, the leftovers made a great base for a mexican casserole with enchilada sauce, torn corn tortillas, dollops of sour cream and shredded cheese, baked till bubbly.

pasta from mark bitman. bittman? bitmann...

http://topics.nytimes.com/top/reference/timestopics/subjects/p/pasta/index.html?inline=nyt-classifier