Salmon, Chicken or Veal Chop Milanese
Published February 3, 1990
- Total Time
- 40 minutes
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Ingredients
⅓ cup finely grated parmigiano reggiano
½ cup dry bread crumbs
2 egg whites
1 ½ pounds salmon fillets
1 ½ pounds boneless, skinless chicken breasts, or 4 thick veal chops
Freshly ground black pepper to taste
⅓ cup flour
2 tablespoons olive oil
1 lemon, quartered (optional)
Nutritional analysis per serving (4 servings)
21 grams carbs; 226 milligrams cholesterol; 774 calories; 14 grams monosaturated fat; 8 grams polyunsaturated fat; 9 grams saturated fat; 38 grams fat; 2 grams fiber; 445 milligrams sodium; 82 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
If desired, recipe can be prepared through step 4 up to a couple of hours in advance and refrigerated.
Private Notes