Salmon, Chicken or Veal Chop Milanese

Name: Salmon, Chicken or Veal Chop Milanese
Total time: 40 min
Yield: 4 servings
Cuisine: italian
Ingredients: 1/3 cup finely grated parmigiano reggiano; 1/2 cup dry bread crumbs; 2 egg whites; 1 1/2 pounds salmon fillets; 1 1/2 pounds boneless, skinless chicken breasts, or 4 thick veal chops; Freshly ground black pepper to taste; 1/3 cup flour; 2 tablespoons olive oil; 1 lemon, quartered (optional)

By Marian Burros

Total Time: 40 minutes
Rating: 4(16)
Comments: Read comments

Featured in: Lifestyle: Sunday Menu; Salmon Milan-Style: Unlikely Delight

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Ingredients

Yield:4 servings

⅓cup finely grated parmigiano reggiano
½cup dry bread crumbs
2egg whites
1½pounds salmon fillets
1½pounds boneless, skinless chicken breasts, or 4 thick veal chops
Freshly ground black pepper to taste
⅓cup flour
2tablespoons olive oil
1lemon, quartered (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Mix cheese and bread crumbs in medium-size bowl.
Step 2
Beat egg whites just until foamy.
Step 3
Remove skin from salmon. Wash and dry fish, chicken or veal and sprinkle lightly with pepper.
Step 4
Dip fish or meat into flour and shake off excess, then into egg white and then into bread crumb mixture.
Step 5
Heat oil in non-stick skillet and saute over medium heat until crust is brown on one side; turn and brown on second side.
Step 6
Fish should be cooked according to the Canadian rule: 10 minutes to the inch, measuring fish at thickest part. Chicken will take 10 to 15 minutes, depending on thickness, and veal chops will take 15 to 20 minutes.
Step 7
Serve with lemon wedges, if desired.