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Ingredientes
- 2 x Large eggs
- 1 c. dry breadcrumbs
- 1/4 c. Pecorino* Romano cheese
- 4 x veal chops, 1/2-inch thick flour for dredging
- 1 tsp fresh rosemary finely minced or possibly 1/2 tsp. dry coarse salt and freshly grnd black pepper
- 3 Tbsp. vegetable oil
- 1 Tbsp. butter
- 3 clv garlic, lightly crushed lemon wedges
Direcciones
- Beat Large eggs lightly with a fork till the whites and yolks are blended.
- Mix the breadcrumbs with the cheese. Spread the mix on a flat plate. Flatten the veal chops with a meat pounder. Coat them very lightly with the flour and shake off excess. Dip chops, one at a time, into the Large eggs. Sprinkle with rosemary and season with salt and pepper to taste. Coat the chops with the cheese and breadcrumb mix.
- In a saute/fry pan big sufficient to hold the chops in one layer, over medium to high heat, heat the vegetable oil. Add in the butter and garlic. Saute/fry the chops till golden on both sides. Drain on paper towels and serve with lemon wedges on the side.
- Makes 4 servings
- * All cheese made from sheep lowfat milk is known as Pecorino.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 4 servings | |
| Calories 261 | |
| Calories from Fat 151 | 58% |
| Total Fat 17.02g | 21% |
| Saturated Fat 3.69g | 15% |
| Trans Fat 0.26g | |
| Cholesterol 112mg | 37% |
| Sodium 253mg | 11% |
| Potassium 98mg | 3% |
| Total Carbs 20.47g | 5% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.89g | 1% |
| Protein 6.87g | 11% |
