Breaded Veal Chops
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 veal chop (s)
- salt and pepper
- 2 tablespoon flour
- 2 egg (s)
- 100 g breadcrumbs
- 1 tablespoon clarified butter
Print Recipe
Pin Recipe Instructions
- Rinse the veal chops in cold water and pat dry with kitchen paper, then season with salt and pepper.
- Pour the flour into a deep plate. Whisk the eggs in a second deep plate and place the breadcrumbs in a third deep plate.
- First turn the seasoned chops in the flour, then pull them through the beaten egg, then turn them in the breadcrumbs, gently pressing the crumbs down.
- Heat the clarified butter in an appropriately sized pan and fry the breaded chops until golden brown on both sides. Take the veal chops out of the pan and let them rest for about 15 minutes at 70 ° C in the preheated oven.
- Info: The protective breading protects the tender meat from excessive heat and drying out.
- Tip: Fried rosemary potatoes from the oven or potato salad taste great as an accompaniment to the breaded chops.
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