Name: Veal Chops Milanese with Sage
Yield: 4
Ingredients: 1 egg -; 1/4 tsp. salt -; tsp. fresh-ground black pepper -; 3/4 c. Fine dry bread crumbs -; 1 tbsp. chopped fresh sage -; 4 1/2-inch-thick veal rib chops (about 5 ounces each) -; 5 tbsp. butter -; 1 lemon -

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Ingredients for - Veal Chops Milanese with Sage

1. 1 egg -

2. 1/4 tsp. salt -

3. tsp. fresh-ground black pepper -

4. 3/4 c. Fine dry bread crumbs -

5. 1 tbsp. chopped fresh sage -

6. 4 1/2-inch-thick veal rib chops (about 5 ounces each) -

7. 5 tbsp. butter -

8. 1 lemon -

How to cook deliciously - Veal Chops Milanese with Sage

1. Stage

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. Stage

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.

3. Stage

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.

4. Stage

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.