From Essentials of Classic Italian Cooking by Marcella Hazan
Sautéed Breaded Veal Chops Sicilian Style with Garlic and Rosemary
6 veal chops, the bones trimmed clean and the meat flattened
1 1/2 cups fine, dry, unflavored bread crumbs spread on a plate
2 tablespoons butter
2 tablespoons vegetable oil
Rosemary leaves, chopped very fine, 1 tablespoon if fresh, 2 teaspoons if dried
4 garlic cloves, lightly mashed with a knife handle and peeled
1. Lightly beat the eggs in a deep dish, using a fork or a whisk.
2. Dip each chop in the egg, coating both sides and letting excess egg flow back into the plate as you pull the chop away. Sprinkle the chops with the chopped rosemary, then turn the meat in the bread crumbs as follows: Press the chop firmly against the crumbs, using the palm of your hand. Tap it 2 or 3 times, then turn it and repeat the procedure. Your palm should come away dry, which means the crumbs are adhering to the meat.
3. Choose a sauté pan that can subsequently accommodate the chops without overlapping. If you don't have a large enough pan, you can use a smaller one, and do the chops in 2 or even 3 batches. Put in the butter, oil and garlic, turn on the heat to medium high, and when the butter foam begins to subside, slip in the chops. Remove the garlic as soon as it becomes colored a light nut brown, either before or after your have begun sautéing the chops. Cook until a dark golden crust forms on one side, then turn and do the other side, altogether about 5 minutes, depending on the thickness of the chops. Transfer to a warm platter and sprinkle with salt. Serve promptly when all the chops are done.
a) I chose to follow the directions for the Sicilian variation of the classic Milanese style because I liked the idea of using rosemary and garlic in the recipe.
b) I don't have the correct style of pounder as indicated on p. 37. I'll get one.
c) The novelty of this recipe is the main ingredient - pretty sure this is the first time I've prepared veal chops. Very good result.