From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Veal Chop Milanese A veal chop is a beautiful, tender piece of meat with a flavor all its own. It's on the light side, too, and if well-trimmed it contains a minimum of fat. It may seem odd to take such a thing, expensive as it is, and pannee it. But in fact this is a Northern Italian classic. We Orleanians, as usual, will say that it's the local influence. <>4 12 oz. veal chops, bone in <>1 cup flour <>1 Tbs. salt <>1/2 tsp. black pepper <>2 eggs <>1/4 cup Tbs. milk <>2 cups bread crumbs <>1/2 cup grated Parmesan cheese <>2 Tbs. Creole seasoning <>1/4 cup olive oil <>1. With a meat mallet, pound the veal chops until they're half as thick and twice as wide as they were when you started. 2. Combine the flour, salt and pepper. Sprinkle a light coating (don't dredge) of the seasoned flour on the chops. 3. Mix the egg with the milk. Pass the chop through the egg wash. 4. Fill a shallow plate with bread crumbs, Parmesan cheese, and Creole seasoning, and mix. Dredge the chops through the bread crumbs and press down lightly to make them stick. Shake off the excess. 5. Heat the olive oil in a large skillet until a sprinkle of bread crumbs bubbles immediately on contact with the oil. (About 375 degrees on a fat thermometer.) Cook the veal chops in the hot oil, one or two at a time, until the exterior browns. Turn and brown the other side. (It takes about a minute and a half on each side.) 6. Drain the chops on a cake rack (not paper towels, which make the chops get soggy). Serve sprinkled with lots of chopped fresh parsley. Serves four. Click here for an index of recipes from past editions. © 2009 Tom Fitzmorris. All rights reserved. news@nomenu.com