Costoletto di Vitello (Veal Chops)

1. 1

   In a large saute pan over medium heat, melt the butter and oil.

2. 2

   WHILE the oil is heating, lightly dredge the veal chops in flour.

3. 3

   Shake off the excess flour.

4. 4

   Dip the chops in the beaten eggs and then into bread crumbs, shaking off extra crumbs.

5. 5

   Place crushed garlic into the pan (remove and discard garlic when it starts to brown).

6. 6

   Add the chops and cook until golden on both sides, turning as little as possible.

7. 7

   Cooking time will depend on the thickness of the chops.

8. 8

   When the chops are cooked through, turn off the heat.

9. 9

   Place cheese on top and grate truffle (distribute it equally amongst the chops).

10. 10

    Cover with a lid long enough to melt the cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.