Ingredients
Thick veal rib chops(1″) 2
Flour seasoned with salt and pepper for dredging
Egg, beaten lightly 1
Bread crumbs for coating
Garlic clove, quartered 1 large
Olive oil quarter cup
Unsalted 1 tbsp
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Cooking Directions
Pound meat of the chops half inch thick between sheets of plastic wrap, being careful not to separate the meat from the bone, pat dry and season with salt and pepper.
Dredge chops in the flour, shaking off any excess, dip them in the egg, letting the excess drip off and coat with bread crumbs.
In a large skillet cook the garlic in the olive and butter over moderately high heat, stirring, until it is golden and discard it.
Saute the chops in the fat, turning them once, for four minutes, until golden brown and transfer them to paper towels to drain.
