Parmesan and Rosemary Crusted Veal Chops

Makes 4 servings

4 veal chops, each about 6 oz (165 g)

5 oz (140 g) fresh white breadcrumbs

2 1/2 oz (75 g) grated Parmesan cheese

1 tbsp (15 mL) fresh rosemary, finely chopped

2 eggs, lightly beaten, seasoned with salt and pepper

3 tbsp (45 mL) olive oil

2 oz (60 g) butter

4 cloves garlic

1Trim the chops of excess fat and sinew and flatten to 1/2-inch (1-cm) thickness. Pat the meat dry with paper towels. Combine the breadcrumbs, Parmesan and rosemary in a shallow bowl.

2Dip each chop in the beaten egg, draining off the excess. Press both sides of the chops firmly in the crumbs.

3Increase the heat to medium, add the chops to the pan and cook for 4 to 5 minutes on each side, depending on the thickness of the chops, until golden and crisp. Transfer to a warm serving dish, and season with salt and pepper.

Nutrition per serving: 780 calories; 43 g fat; 54 g protein; 34 g carbohydrates; 1 g fibre