1 egg
¼ cup milk
6 - 4 oz. boneless veal chops
½ cup flour
1 cup seasoned bread crumbs
6 tbs. olive oil
3 tbs. butter
2 tbs. flour
½ cup chicken broth
½ cup light cream
¼ cup lime juice
2 tbs. chopped cilantro
1 cup julienned bell peppers (red and yellow)

Mix the egg with the milk. Dust the chops with ½ cup of flour, dip into egg, then dredge through the bread crumbs. Heat the oil in a large skillet. Fry the chops for 3 minutes per side or until golden brown. Keep hot in oven. Heat the butter in a saucepan. Add the flour and cook 2 minutes over low heat. Add the chicken broth and cream; simmer into a light sauce. Whip in the lime juice and cilantro; continue to simmer 5 minutes. Place chops on serving plates and pour the sauce over the chops. Garnish with red and yellow julienned bell peppers.