Veal Chops Milanese with Sage

• 1 egg
• 1/4 teaspoon salt
• 1/8 teaspoon fresh-ground black pepper
• 3/4 cup fine dry bread crumbs
• 1 tablespoon chopped fresh sage, or 1 teaspoon dried sage
• 4 1/2-inch-thick veal rib chops (about 5 ounces each), chine bone removed, chops pounded to 1/8 inch thick
• 5 tablespoons butter
• 1 lemon, cut into wedges

1. Beat the egg to mix with the salt and the pepper.
2. Combine the bread crumbs and the fresh or dried sage.
3. Dip the veal chops (including the rib bone if the chop has one) into the beaten egg and then into the bread crumbs.
4. Shake off the excess bread crumbs.
5. In a large nonstick frying pan, melt the butter over moderately low heat.
6. Put the coated veal chops in the pan and cook until golden, about 4 minutes.
7. Turn and cook until golden and just done, about 3 minutes longer.
8. Serve with the lemon wedges.

egg, salt, freshground black pepper, bread crumbs, fresh sage, chops, butter, lemon

Taken from www.foodandwine.com/recipes/veal-chops-milanese-with-sage (may not work)