Recipe by Andrew Mulberg
  • 2 Rose Veal Chops
  • 1/4 cup flour
  • 1 egg white, beaten
  • 1/2 cup breadcrumbs
  • 2 tablespoons olive oil
  • 3 tablespoons capers
  • 1/2 cup chicken broth
  • 1/4 lemon wedge, squeezed
  1. Bring chops to room temperature (about 30 minutes).
  2. Using a mallet, pound meat to desired thickness.
  3. Coat each side in flour, then dip in egg white, then coat in breadcrumbs.
  4. Heat oil in a skillet over medium heat. Add chop and saute until golden on each side, aprox 3-4 minutes (less if your chop is very thin)
  5. Remove chop and allow to rest on a plate.
  6. Add capers to pan and saute briefly.  Add chicken stock and lemon juice, bring to a simmer and cook until thickened slightly, approx 5 minutes.
  7. Pour over warm chops
  8. Serve with a wondrous Chardonay