Costoletto di Vitello (Veal Chops)

• 4 whole Veal Chops
• 1/4 cups Flour (or Enough To Dredge)
• 2 whole Eggs, Beaten
• 1/2 cups Breadcrumbs (or Enough To Dredge)
• 2 Tablespoons Extra Virgin Olive Oil
• 2 Tablespoons Unsalted Butter
• 1 clove Garlic, Crushed
• 4 slices Fontina Cheese
• 1 whole Winter Truffle, Grated

1. In a large saute pan over medium heat, melt the butter and oil.
2. WHILE the oil is heating, lightly dredge the veal chops in flour.
3. Shake off the excess flour.
4. Dip the chops in the beaten eggs and then into bread crumbs, shaking off extra crumbs.
5. Place crushed garlic into the pan (remove and discard garlic when it starts to brown).
6. Add the chops and cook until golden on both sides, turning as little as possible.
7. Cooking time will depend on the thickness of the chops.
8. When the chops are cooked through, turn off the heat.
9. Place cheese on top and grate truffle (distribute it equally amongst the chops).
10. Cover with a lid long enough to melt the cheese.

chops, flour, eggs, breadcrumbs, olive oil, butter, clove garlic, cheese, winter

Taken from tastykitchen.com/recipes/main-courses/costoletto-di-vitello-veal-chops/ (may not work)