SALMON, CHICKEN OR VEAL CHOP MILANESE

Salmon, Chicken or Veal Chop Milanese image

Provided by Marian Burros

Time 40m

Yield 4 servings

Number Of Ingredients 9

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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)

Steps:

Mix cheese and bread crumbs in medium-size bowl.
Beat egg whites just until foamy.
Remove skin from salmon. Wash and dry fish, chicken or veal and sprinkle lightly with pepper.
Dip fish or meat into flour and shake off excess, then into egg white and then into bread crumb mixture.
Heat oil in non-stick skillet and saute over medium heat until crust is brown on one side; turn and brown on second side.
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.
Serve with lemon wedges, if desired.

Nutrition Facts : @context http, Calories 756, UnsaturatedFat 22 grams, Carbohydrate 19 grams, Fat 37 grams, Fiber 1 gram, Protein 81 grams, SaturatedFat 9 grams, Sodium 428 milligrams, Sugar 1 gram, TransFat 0 grams