Veal Porterhouse


  1. Rinse Chops. Dab them dry and rub with salt and pepper.
  2. Whisk the eggs.
  3. Dredge the chops lightly in flour. Then in whisked egg and finally in breadcrumbs. Press the breading firmly in place.
  4. Heat the clarified butter in a large sauté pan, add the chops and fry over medium heat for 5-6 minutes per side, until golden brown. Remove from pan a let chops rest before service. In same sauté pan roast lemon halves, capers and olives until browned.
  5. Place chop on plate. Garnish with lemon, capers and olives.


  • 2 cup Roma® Flour, AP, for coating
  • Black Pepper, as needed
  • 1/2 cup butter, clarified
  • 4 tsp Roma® Capers , fried until popped
  • 3 each Nature's Best Dairy® Egg(s)
  • 12 each Roma whole green olives
  • 1 cup bread crumbs, Italian
  • 2 each Peak Fresh Produce® Lemon(s), cut in half – width wise
  • salt, kosher , as needed
  • 4 each Piancone Epicureo Veal Loin Chop Porterhouse