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1
Take the veal chops, cut away any fat or gristle and discard. Place the chop between two sheets of wax paper, butcher paper, or plastic wrap and pound with a meat mallet until the meat is an even size of 4 mm and there are no holes.
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2
Soak the chops in milk for an hour before cooking to soften the meat (this is optional). Drain the milk and dry off the chops.
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3
Preheat the oven to 100 C. Place the beaten egg on a plate or low lipped flat bowl. In a separate plate place the breadcrumbs.
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4
Drain the milk away and dry the veal chops. Do not season the meat.
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5
In a frying pan over low heat, melt the butter.
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6
When completely melted, holding the chops by the bone, dip the meat into the beaten egg ensuring that it is coated.
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7
Turn the chop over to coat the other side with egg.
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8
Then dip the meat into the breadcrumbs.
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9
Use your flattened hand to push the breadcrumbs into the meat to ensure that they stick and do not come loose in the butter and burn.
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10
Turn over the chop to coat the other side with breadcrumbs.
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11
Use your flattened hand to push the breadcrumbs into the other side of the meat to ensure that they stick and do not come loose in the butter and burn.
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12
Put one chop into the butter and allow to cook slowly for 5 minutes.
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13
Turn over and cook for 5 minutes on low on the other side. Turn the heat up to medium and fry for 1 to 2 minutes each side so that the coating is golden and crisp. It should not be blackened and you should not allow your butter to burn.
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14
Line a baking dish with kitchen paper and put the chop into the dish, sprinkle with sea salt, and place in the oven while you cook your next chop.
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15
Do not layer the chops or the crust will go soggy. Repeat the procedure until all the chops are done. Serve immediately with lemon wedges to squeeze over.
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16
Note: Leftovers are excellent placed between nice bread with mayonnaise, pressed, and grilled. Once hot, open up and add salad leaves and serve.
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17
Note: Substitute olive oil for butter for dairy-free.
