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Breaded Veal Chops

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6 veal rib chops, cut 1/2 inch thick
1 egg
2 tablespoons milk
1 cup fine dry bread crumbs
1/4 cup fat 1 teaspoon salt
1/8 teaspoon pepper


Beat egg slightly, add milk and blend. Dip chops in crumbs, then in egg, then in crumbs again. Melt fat in a heavy skillet, add chops and brown on both sides over moderate heat. Season, then continue to cook at moderate heat until the meat is tender, turning occasionally to insure even cooking.

Makes 6 servings

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