French-style Veal Chop with Minced Meat

Ingredients

2 double veal chops
6 tbsp unsalted butter
3/4 cup dried white bread crumbs, soaked in 2 tbsp cream until soft
all-purpose flour
bread crumbs
2 free-range eggs
vegetable oil (enough to shallow-fry)
salt
black pepper

Method

  1. Take the meat off the chops and set the bones aside. Trim the meat and remove any sinew, then mince the meat with the butter and mix in the softened bread crumbs. Season the mixture well, then shape it along each chop bone to reform the shape. Place the chops in the fridge to set.
  2. Spread the flour and bread crumbs on separate plates and whisk the eggs in a bowl.
  3. Dust the chops with flour first, then dip them into the egg, and lastly coat with bread crumbs. Place the chops in the fridge again to chill and set before frying — don’t be tempted to skip this step, as it is important that the chops be firm before frying.
  4. Heat enough vegetable oil in a frying pan for shallow-frying. Add the chops and gently brown them all over. Turn them carefully so that all of the crumb coating is beautifully golden — you’ll need to hold each chop with tongs to brown the edges.
  5. Meanwhile, preheat the oven to 400°F. Place the browned chops in the oven until the meat is cooked but still pink, about 15 minutes. Slice each chop in half and serve.

Makes 4 servings.

Source: The French Kitchen

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