Salmon, Chicken or Veal Chop Milanese

• 13 cup finely grated parmigiano reggiano
• 1/2 cup dry bread crumbs
• 2 egg whites
• 1 1/2 pounds salmon fillets
• 1 1/2 pounds boneless, skinless chicken breasts, or 4 thick veal chops
• Freshly ground black pepper to taste
• 13 cup flour
• 2 tablespoons olive oil
• 1 lemon, quartered (optional)

1. Mix cheese and bread crumbs in medium-size bowl.
2. Beat egg whites just until foamy.
3. Remove skin from salmon.
4. Wash and dry fish, chicken or veal and sprinkle lightly with pepper.
5. Dip fish or meat into flour and shake off excess, then into egg white and then into bread crumb mixture.
6. Heat oil in non-stick skillet and saute over medium heat until crust is brown on one side; turn and brown on second side.
7. Fish should be cooked according to the Canadian rule: 10 minutes to the inch, measuring fish at thickest part.
8. Chicken will take 10 to 15 minutes, depending on thickness, and veal chops will take 15 to 20 minutes.
9. Serve with lemon wedges, if desired.

parmigiano reggiano, bread crumbs, egg whites, salmon, chicken breasts, freshly ground black pepper, flour, olive oil, lemon

Taken from cooking.nytimes.com/recipes/6631 (may not work)