Castella Imports

Parmesan-crusted Veal Chops with Lemon & Capers


1/3 cup Castella Grated Parmesan Cheese
1/2 cup Castella Plain Bread Crumbs
1 tsp Salt  
1/2 tsp Castella Ground Black Pepper
1 egg  
1 tsp water  
1/4 cup all-purpose flour
 4 Veal chops, each about 6 oz and 1/2 inch thick  
1/4 cup all-purpose flour
 5 tbsp Aegean Extra Virgin Olive Oil
Juice of 2 Lemons  
3 tbsp Castella Capers - rinsed and drained       


  1. In a shallow bowl, combine the cheese, bread crumbs, salt, and pepper and mix well. In another bowl whisk the egg and water.    
  2. Spread the flour on a plate & dredge the veal chops in it, then dip chop into egg and then the cheese mixture, coating on both sides. Set aside on wax paper until all chops are done.    
  3. In a heavy-bottomed skilled, heat the olive oil over medium heat. Add the chops and fry, turning once, until a golden brown crust has formed on the exterior, 2-3 minutes on each side. Lower heat. Cover and cook until cooked through but still faintly pink at the center, 3-4 minutes.    
  4. Transfer to platter, pour off all but 1 tsp of the oil from the skillet. Return the pan to medium high heat, add the lemon juice, and stir to scrape the bits clinging to the bottom of the pan. Reduce the heat to low, add the capers and cook, stirring for about 30 seconds.    
  5. Pour the lemon juice and capers over the chops and serve immediately.    

Serves 4        

Courtesy of “Olive, Anchovies and Capers”