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      RECIPE TITLE "Veal Chops Milanese with Sage Recipe"
    Source: Quick From Scratch - Italian,
    courtesy of Cooking.com

    yieldsServes 4 time--- difficultymoderate

    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. Ask the butcher to pound the chops for you to an eighth of an inch thick, or do the flattening at home with a meat pounder or the bottom of a heavy frying pan.

    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.

      RECIPE INGREDIENTS

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

    All-Clad 5-pc. Stainless All Purpose Pan Set
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      RECIPE METHOD

    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.

    # VARIATIONS:These chops are also excellent, and in fact more traditional, without the sage.
    # You can throw tradition to the winds and saute 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.

    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.

    Recipe reprinted by permission of Food and Wine. All rights reserved.

      Nutrition Facts
    Serves 4
    Facts per Serving
    Calories: 400 Fat: 22g Carbohydrates: 16g
    Cholesterol: 210mg Sodium: 474mg Protein: 33g
    Fiber: 1g % Cal. from Fat: 50% % Cal. from Carbs: 16%

    HOT! We recommend:

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