Parmesan-Crusted Veal Chops Finished with Lemon and Capers

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   1 In a shallow bowl, combine the cheese, bread crumbs, salt, and pepper and mix well.

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   In another shallow bowl, whisk together the egg and water just until blended.

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   Spread the flour on a plate.

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   Coat a veal chop on both sides with the flour, tapping off the excess.

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   Dip the chop into the egg mixture, then dip it into the cheese mixture, coating it on both sides.

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   Set the chop aside on waxed paper and quickly repeat with the remaining 3 chops.

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   2 In a heavy-bottomed skillet, heat the olive oil over medium heat.

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   When it is hot, add the chops and fry, turning once, until a golden crust has formed on the exterior, 2 to 3 minutes on each side.

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   If the chops are browning too quickly, reduce the heat to low.

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    Cover and cook until cooked through but still faintly pink at the center, 3 to 4 minutes.

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    Transfer to a warmed platter or individual plates and keep warm.

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    3 Pour off all but 1 teaspoon of the oil from the skillet.

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    Return the pan to medium-high heat, add the lemon juice, and stir to scrape up any bits clinging to the bottom of the pan.

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    Reduce the heat to low, add the capers, and cook, stirring, for about 30 seconds.

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    4 Pour the lemon juice and capers evenly over the chops and serve immediately.

* Per serving · 4 servings · Values may vary.

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