Breaded Veal Cutlet With Pecorino Romano Recipe

1. 1

   Beat Large eggs lightly with a fork till the whites and yolks are blended.

2. 2

   Mix the breadcrumbs with the cheese.

3. 3

   Spread the mix on a flat plate.

4. 4

   Flatten the veal chops with a meat pounder.

5. 5

   Coat them very lightly with the flour and shake off excess.

6. 6

   Dip chops, one at a time, into the Large eggs.

7. 7

   Sprinkle with rosemary and season with salt and pepper to taste.

8. 8

   Coat the chops with the cheese and breadcrumb mix.

9. 9

   In a saute/fry pan big sufficient to hold the chops in one layer, over medium to high heat, heat the vegetable oil.

10. 10

    Add in the butter and garlic.

11. 11

    Saute/fry the chops till golden on both sides.

12. 12

    Drain on paper towels and serve with lemon wedges on the side.

13. 13

    * All cheese made from sheep lowfat milk is known as Pecorino.

* Per serving · 4 servings · Values may vary.

No additional tips available.