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Ingredients
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)
Preparation
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.
Note:
Oxmoor House Homestyle Recipes
January 1984
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