Salmon, Chicken or Veal Chop Milanese

1. 1

   Mix cheese and bread crumbs in medium-size bowl.

2. 2

   Beat egg whites just until foamy.

3. 3

   Remove skin from salmon.

4. 4

   Wash and dry fish, chicken or veal and sprinkle lightly with pepper.

5. 5

   Dip fish or meat into flour and shake off excess, then into egg white and then into bread crumb mixture.

6. 6

   Heat oil in non-stick skillet and saute over medium heat until crust is brown on one side; turn and brown on second side.

7. 7

   Fish should be cooked according to the Canadian rule: 10 minutes to the inch, measuring fish at thickest part.

8. 8

   Chicken will take 10 to 15 minutes, depending on thickness, and veal chops will take 15 to 20 minutes.

9. 9

   Serve with lemon wedges, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.