Veal Chops Recipe
Veal Chops with Onion, Carrot, Celery, Cloves, Peppercorns and Breadcrumbs.
INGREDIENTS
4 Veal Chops
1/2 Onion
1 Carrot
2 Sticks of Celery
4 Cloves
1/2 teaspoon Peppercorns
Breadcrumbs
Egg
METHOD
Put the chops in a saucepan with the carrot, onion and celery sliced and the spices in a muslin bag. Cover them with boiling water, skim and cook slowly until the meat is tender. Then drain the chops, and when they are cold, season them with salt and pepper. Dip them in breadcrumbs, then in beaten egg and then in breadcrumbs again. Fry in butter on each side until golden.
Serves 4.
Based on the Veal Chops recipe in:
Britain's Favoured Recipes
by Ambrose Heath (Wolfe Publishing 1964).