Easiest Veal Chops


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This is best veal chop recipe for beginners.

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Serving Size / Yield

4 servings


  • 4 veal rib chops, about 3/4-inch thick
  • 1 C. plain dry bread crumbs
  • 2 lg. eggs
  • 1 tsp. salt
  • 4 Tbs. unsalted butter
  • 1 lemon, cut in wedges

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Trim off the fat around the edge of the chops. Place the chops between two sheets of plastic wrap. Gently pound the meat to a thickness of 1/4-inch. Spread bread crumbs on a piece of wax paper. In a shallow plate, beat eggs with the salt ad place it next to the wax paper. Dip the chops in the egg mixture, then in the bread crumbs. Pat so as to coat the chops completely. Place the chops on a rack to dry for 10 minutes.

In a large skillet, melt the butter over medium heat. When the butter foam goes away, add the chops and cook until browned and crisp, 3-4 minutes. Turn chops over and brown the other side for 3 minutes. Serve hot with lemon wedges.

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