Breaded Veal Cutlet With Pecorino Romano Recipe

• 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

1. Beat Large eggs lightly with a fork till the whites and yolks are blended.
2. Mix the breadcrumbs with the cheese.
3. Spread the mix on a flat plate.
4. Flatten the veal chops with a meat pounder.
5. Coat them very lightly with the flour and shake off excess.
6. Dip chops, one at a time, into the Large eggs.
7. Sprinkle with rosemary and season with salt and pepper to taste.
8. Coat the chops with the cheese and breadcrumb mix.
9. In a saute/fry pan big sufficient to hold the chops in one layer, over medium to high heat, heat the vegetable oil.
10. Add in the butter and garlic.
11. Saute/fry the chops till golden on both sides.
12. Drain on paper towels and serve with lemon wedges on the side.
13. Makes 4 servings
14. * All cheese made from sheep lowfat milk is known as Pecorino.

eggs, breadcrumbs, romano cheese, veal chops, rosemary, vegetable oil, butter, garlic

Taken from cookeatshare.com/recipes/breaded-veal-cutlet-with-pecorino-romano-91774 (may not work)