Le Ricette

Veal Costoletta with Truffles and Parmigiano Reggiano Cheese


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Le ricette
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PREPARATION TIME
0 min


Ingredients for 4 people


6 Bone In Veal Chops
3 tablespoons Flour
2 cups Plain Breadcrumbs
4 Large Eggs Beaten
6 ounces Butter
6 ounces Parmigiano Reggiano Cheese Shaved
½ cup Chicken Broth
¾ cup Heavy Cream


Ingredients


egg
heavy cream

Preparation 0 minutes preparation + 0 minutes cooking

1
Pound veal chops into ½-inch thickness using a meat mallet. Season flour with salt and pepper. Sprinkle both sides of veal chops with this mixture. Place bread crumbs in a shallow dish or resealable plastic bag. 

2
Beat eggs in a medium bowl. Dip veal chops in egg mixture then coat in breadcrumbs, shaking off any excess crumbs. 


3
Heat butter in heavy skillet. Add veal chops and cook 5 to 6 minutes per side until golden brown or internal temperature reaches 160ºf. Remove from skillet and place in a shallow baking pan. 


4
Top veal chops with white truffles and parmigiano cheese shavings. 


5
Bake at 350ºf for 2-3 minutes, or until cheese melts. 


6
Deglaze skillet with chicken broth and cream, scraping brown bits into sauce. Heat until slightly thickened. Pour sauce mixture over veal chops and serve.



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