Veal Chops Milanese with Sage

1. 1

   Beat the egg to mix with the salt and the pepper.

2. 2

   Combine the bread crumbs and the fresh or dried sage.

3. 3

   Dip the veal chops (including the rib bone if the chop has one) into the beaten egg and then into the bread crumbs.

4. 4

   Shake off the excess bread crumbs.

5. 5

   In a large nonstick frying pan, melt the butter over moderately low heat.

6. 6

   Put the coated veal chops in the pan and cook until golden, about 4 minutes.

7. 7

   Turn and cook until golden and just done, about 3 minutes longer.

8. 8

   Serve with the lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.