I love veal.
There, I said it. No guilt, no shame. Anyone else with me? Anyone?
For some reason, I have a feeling that there are closet veal eaters out there.
Oh how I love its tenderness and its sweet, sweet taste. Really, it’s a shame they have to grow up into cows.
This recipe is short and easy, unlike a great majority of Lombardy main dishes. No stewing, no cooking in a covered pot for hours; this dish consists of prepping and frying for 6 minutes. Now there are no excuses for you closet veal eaters to not eat veal.
- 4 veal chops
- fresh cream or milk
- 2 eggs
- 1 cup dried breadcrumbs
- 2-3 tablepsoon of lard or butter (not olive oil)
- salt and pepper to taste
Take a meat mallet to the chops, and pound them until they are roughly 1/3 of an inch thick. Place the veal chops in a shallow glass baking dish. Pour milk or cream over chops until the chops are just covered.Cover plan with saran wrap and place in refrigerator for 30 minutes to an hour.
In one mixing bowl, scramble two raw eggs (three if you feel you need to). In another bowl, place your breadcrumbs, roughly 1 cup. Pull the chops out of the refrigerator and set aside for a moment.
Place skillet over medium heat and allow to come to temperature. Add lard or butter and allow to melt.
Dip the chops in the beaten egg. Then bread them, pressing the crumbs onto the meat with the palm of your hand. Place in the skillet and sautÃ© the breaded chops for 3 mins on each side. Turn the chops over only once. Salt and pepper to taste and plate.
They should be goldne brown on the outside and nice and pink at the inner most area of the chop.