Panned Veal Chop Recipe

Using a sharp knife, butterfly each chop. Cover each chop with a large piece of plastic wrap, then use a meat mallet to pound them out to about ½-inch thick. Season the chops generously.

Set up your dredging station: in one shallow bowl, season the ¾ cup flour; in another, season the 2 cups bread crumbs. In a third bowl, whisk the 2 eggs with the ¾ cup milk for your egg wash.

Dredge each veal chop first in the seasoned flour, shaking off any excess. Then dip it into the egg wash, letting any extra drip away, before coating it completely in the seasoned bread crumbs.

In a large sauté pan or skillet, heat the 1 tablespoon butter and 2 tablespoons olive oil over medium-high heat. Once the oil is hot and shimmering, pan-fry each chop for about 3 to 4 minutes on each side, until golden brown.