Cotoletta Alla Milanese (Milanese Veal Chops)

• fresh ground black pepper, to taste
• 2 large eggs, lightly beaten
• 4 (8 ounce) veal chops or (8 ounce) pork chops, pounded to 1/2-inch thickness
• 1 cup plain fine breadcrumbs
• 7 tablespoons unsalted butter
• salt, to taste

1. Add a pinch of pepper to eggs and lightly beat to combine. Dip chops into beaten egg mixture, avoiding the bone and allowing excess egg to drip off.
2. Dredge each chop in breadcrumbs and press between palms so that breadcrumbs adhere to meat.
3. Melt butter in a large skillet over medium heat. As soon as butter begins to brown, add chops; season lightly with salt. Cook until browned, 2 to 3 minutes per side for medium-rare.
4. Remove from the skillet and drain on paper towels. Serve immediately, or keep warm until serving.

fresh ground black pepper, eggs, veal chops, breadcrumbs, unsalted butter, salt

Taken from www.food.com/recipe/cotoletta-alla-milanese-milanese-veal-chops-365484 (may not work)