Breaded Veal Chops
Breading veal chops, as cooks do in Milan, adds flavor and texture as well as a protective coating that shields the delicate meat.
Why This Recipe Works
To get perfectly cooked chops with a uniform golden brown crust for our breaded veal chops recipe, we selected rib chops that were 1 inch thick, which helped to guarantee that the meat cooked through in the time it took the bread-crumb coating to properly brown. Homemade bread crumbs were an absolute must for our breaded veal chops recipe. We applied a thin coat of beaten egg (mixed with oil) to the chops, which provided the ideal “glue” to adhere the crumbs to the meat. Dredging the meat lightly in flour just beforehand allowed the egg mixture to cling. And letting the breaded chops rest in the refrigerator before cooking helped the coating adhere better as well.
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