Veal Chops With Prosciutto

Recipe Ingredients

4		Bone-in veal rib chops, 1/2" thick
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	62g / 2.2oz	All-purpose flour
2 cups	396g / 13oz	Eggs - beaten lightly (large)
2 cups	292g / 10oz	Fresh bread crumbs
4 tablespoons	60ml	Extra-virgin olive oil
3 tablespoons	45ml	Butter
4		Thin slices prosciutto di Parma
3 tablespoons	45ml	Freshly-grated Parmigiano-Reggiano

Recipe Instructions

Season each chop with salt and pepper. Dredge each chop first in the flour, then in the egg, and then in the bread crumbs. Make sure to coat thoroughly in each stage.

In a large saute pan heat olive oil and butter place breaded chops in pan and brown on both sides. Once chops are golden brown remove to a plate and place a slice of the prosciutto di Parma on top of each hot chop. Sprinkle lightly with Parmigiano-Reggiano and serve immediately.

This recipe yields 4 servings.

Source:
MARIO EATS ITALY with Mario Batali - (Show # IT-1A03) - from the TV FOOD NETWORK

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