Breaded Veal Chops

Oxmoor House
4 servings


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4 (3/4-inch-thick) veal loin chops
1/2 teaspoon salt
1/8 teaspoon white pepper
1 egg, beaten
1 teaspoon water
1 cup fine dry breadcrumbs
1/2 cup vegetable oil
Lemon slices (optional)


Sprinkle chops on both sides with salt and pepper. Combine egg and water. Dip chops in egg mixture, and dredge in breadcrumbs, coating well.

Heat oil in a heavy skillet over medium heat. Add chops, and cook 5 minutes on each side or until golden brown. Garnish with lemon slices, if desired.

Created date

February 2010