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Bone-in Pounded Veal Rib Chop

Serves 4 Servings


  • 4 veal rib chops pounded 1/4-inch to 1/2-inch thick by your butcher
  • 1/2 cup all purpose flour (placed in a separate dish)
  • 2 cup eggs, lightly beaten, placed in a pie plate or square casserole dish
  • 5 1/2 cup seasoned italian bread crumbs (placed in a separate dish)
  • 1/2 cup extra virgin olive oil
  • 1 1/2 cup homemade tomato sauce or store prepared
  • 1/2 cup fresh grated parmesan cheese
  • 1/2 pound fresh mozzarella, sliced 1/4-inch thick, 2 slices for each veal chop


Baking Directions:

Procedure 1. Place three casserole dishes in front of you in one straight line in this order: (1) all purpose flour, (2) egg mixture, (3) seasoned bread crumbs.

Have a cookie sheet available to place veal cutlets on after they are breaded.


Season veal cutlets with salt and pepper on both sides.

Holding cutlet by the bone, dredge in flour and coat cutlet completely.

Shake off excess flour and dip in egg mixture.

Coat evenly and let excess egg wash drip off.

Place in bread crumbs, pressing each side firmly with the palm of your hand, so bread crumbs will adhere completely.

Repeat process until all veal cutlets have been breaded.


Heat extra virgin olive oil over medium to high heat in a skillet that is large enough to hold the veal chop in one flat layer.

Fry cutlets until each side is golden brown, approximately 3 to 4 minutes per side.

Turn veal chop using the bone so as not to break the bread crumb crust.

Pat off chop with paper towel to remove excess oil and place on a clean cookie sheet; two chops per cookie sheet.


When all of the cutlets have been cooked, take approximately 2 ounces of tomato sauce and spread evenly over cutlets; avoid adding too much sauce.

Sprinkle each cutlet evenly with grated Parmesan cheese, top with two large slices of mozzarella (or more if you like) and place in preheated oven for 5 minutes, enough to melt cheese.

Remove cutlet with spatula; plate and serve immediately.

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