Costeletas De Vitela Da Beira
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 12 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 veal chop (s)
- 1 clove garlic, crushed
- salt and pepper
- 1 glass white wine
- 2 tablespoon lard or oil
- 1 large egg (s)
- 4 tablespoon parsley, very finely chopped
- 5 tablespoon breadcrumbs
Print Recipe
Pin Recipe Instructions
- Flatten the chops with a wide knife and season with garlic, salt and pepper.
- Place the meat in a deep plate and pour the wine over it. Marinate for a few hours or better overnight.
- Prepare three plates. In the first, beat the egg with the same amount of water, spread the parsley on the second and add the breadcrumbs to the third.
- Drain the chops and let them drain briefly. Turn each chop first in egg, then in parsley and finally in breadcrumbs. Make sure that they are covered on all sides.
- Heat the lard in a large pan and place the chops side by side (fry in two portions if necessary) and fry for 4-5 minutes on each side until they are golden brown.
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