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.

Porkchops with Mushroom Bourbon Cream Sauce Recipe

P

* 2 Tbsp olive oil
* 1 lb button mushrooms, sliced
* 1/4 cup chopped onions
* 2 large garlic cloves, chopped
* 1/2 cup dry white wine (e.g. Sauvignon Blanc)
* 1 cup chicken stock
* 1/2 cup heavy cream
* 1/4 cup bourbon whisky
* Salt and pepper

* 1 large egg
* 2 Tbsp water
* 4 6-7 oz center-cut pork chops
* All purpose flour
* 2 cups fresh bread crumbs
* 3 Tbsp olive oil or grapeseed oil
* 2 Tbsp minced fresh basil

Method

1 Prepare the sauce. Sauté onions, garlic, and mushrooms in 2 Tbsp of olive oil in a large skillet on medium high heat until the mushrooms are browned - about 10-15 minutes. Add the wine, increase the heat to high, and boil down until the liquid is reduced to almost a glaze, about 4 minutes. Add the chicken stock, and bourbon, boil until reduced by two thirds. Add the cream and simmer several minutes until the sauce thickens.

2 Prepare the pork. Whisk an egg and 2 Tbsp of water in a shallow baking dish. Sprinkle both sides of pork chops with salt and pepper. Dip chops into the flour, then egg mixture, then breadcrumbs, coating completely. Heat olive or grapeseed oil in a large skillet over medium-high heat. Add the pork chops and cook until brown, about 4 minutes per side. Turn the chops one more time, lower the heat to low, cover, and cook an additional 5 minutes. Alternatively you can put the chops in a pre-heated oven at 400°F for 5-8 more minutes.

3 When about to serve the pork, bring the sauce to a simmer and add the chopped basil to it. Season to taste with salt and freshly ground black pepper.

Serves 4.