1/4 cup (60 ml) breadcrumbs

1/4 cup (60 ml) grated Parmesan

1 tablespoon (15 ml) dried basil

1 egg, beaten

4 veal chops, approximately 300g each and 1-inch (2.5-cm) thick

1/4 cup (60 ml) olive oil

Salt and pepper

In a bowl, combine the breadcrumbs, Parmesan and basil.

Dip the veal chops in the beaten egg, then coat with breadcrumbs.

In a skillet, cook the chops in the oil over medium heat. Season with salt and pepper.

Serve with Gnocchi Romaine or pasta.

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