Italian Herb Crusted Veal Chop
Ingredients
2 (1/2 lb) veal chops | ||
1/4 cup Italian bread crumbs | ||
1/2 cup Parmesan cheese | ||
2 tsp garlic powder | ||
2 extra large egg | ||
1/4 cup flour, seasoned | ||
1/2 cup chicken stock | ||
1 cup white wine | ||
juice of 2 lemons | ||
2 tbs unsalted butter | ||
kosher salt and black pepper taste | ||
2 tbs olive oil |
- Melt butter in saucepan and gradually add flour until blended. Stir constantly until a golden brown roux is formed.
Sauce:
- Add wine to a clean saucepan and using medium high heat reduce by two thirds.
- Add the chicken stock and lemon juice, then add the roux and whisk until smooth.
- Season with salt and pepper, then cook sauce for an additional 5-10 minutes. Taste for seasoning.
Veal Chop:
- To prepare the veal chop, season with salt and pepper on both sides.
- In a bowl add the Parmesan, garlic powder and bread crumbs and mix well.
- In separate bowls add the flour and the beaten eggs.
- Dredge the veal chop in the flour and shake off excess, then dip in the eggs letting excess drip off, then into the bread crumbs.
- Add the olive oil to a oven proof saute pan and brown the veal chops on both sides.
- Finish in a preheated 350 degree oven until desired doneness is achieved.
- Serve along with sauce.
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