Ingredients Jump to Instructions ↓

  1. 4 Bone-in veal rib chops,

  2. 1/2" thick Salt - to taste Freshly-ground black pepper - to taste

  3. 1 cup 62g / 2 1/5oz All-purpose flour

  4. 2 cups 396g / 13oz Eggs - beaten lightly (large)

  5. 2 cups 292g / 10oz Fresh bread crumbs

  6. 4 tablespoons 60ml Extra-virgin olive oil

  7. 3 tablespoons 45ml Butter

  8. 4 Thin slices prosciutto di Parma

  9. 3 tablespoons 45ml Freshly-grated Parmigiano-Reggiano

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Season each chop with salt and pepper. Dredge each chop first in the flour, then in the egg, and then in the bread crumbs. Make sure to coat thoroughly in each stage. In a large saute pan heat olive oil and butter place breaded chops in pan and brown on both sides. Once chops are golden brown remove to a plate and place a slice of the prosciutto di Parma on top of each hot chop. Sprinkle lightly with Parmigiano-Reggiano and serve immediately. This recipe yields 4 servings.


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