- Rack of veal ribs
- French cut the tips of the ribs
- Separate the ribs
- Pound the meat flat, leaving the rib attached
- Marinate overnight in 1 C buttermilk and 1 TBL Durkee hot sauce
The next day - Wipe off excess liquid with your fingers
- Dredge in flour + salt + garlic powder + thyme + oregano
- Shake off dredge and dip in egg wash with 2 beaten eggs and 2 TBL cream (for 4 chops)
- Press into mixture of Panko and grated Parmesan cheese
- Fry in canola oil at 365º for 4 minutes each side
To make Veal Parmigiana - Cover liberally with marinara sauce
- Top with cheese
- Broil for 2-5 minutes or until cheese begins to brown
