Viennese Veal Chops

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Ingredients

 

1.  1/2 cup finely grated parmigiano reggiano
2.  1/2 cup Panko
3.  2-3 egg whites or 2-3 eggs
4.  4 thick veal chops (1 chop per person)
5.  1 egg per person, poached or fried just before serving
6.  Pinch freshly ground black pepper (grind to your taste)
7.  1/3 cup almond flour
8.  2 Tablespoons olive oil
9.  1 lemon, quartered (optional)

 

 

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Butcher trimmed most of fat, but I’m gonna cut a little more off, before dipping.

I sprinkled a pinch of black pepper on each veal chop.

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Bowls lined up for dipping the veal. Top, almond flour, bottom left, beaten eggs,
Bottom right, Panko crumbs

 

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After dipping in almond flour, then beaten eggs, then Panko – ready to cook over stove with medium flame

 

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Beautiful golden brown, makes your mouth water, and smells so-o good, too!

 

Directions 

1.  Mix cheese and bread crumbs in medium-size bowl.
2.  Beat egg whites just until foamy.
3.  Wash and dry veal and sprinkle lightly with pepper.
4.  Dip meat into the almond flour and shake off excess, then into egg white and then into Panko/cheese mixture.
5.  Heat oil in non-stick skillet and saute over medium heat until crust is golden brown on one side (7 to 10 minutes); turn and brown on second side (7 to 10 minutes).
6.  Veal chops will take 15 to 20 minutes.
7.  Just before serving the veal chop, poach one egg per person. Don’t break the yolk and keep it fairly loose. Serve one chop on each plate with an egg on top of the veal chop.
8.  For those who don’t want a poached egg on top, put a wedge of fresh lemon on the plate
9. Enjoy

 

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We tried a delicious red Italian with our veal feast. It’s hard to find this wine, because the Muscardini Tuscany vineyard, has expanded to California with their Italian vines and are setting up shop in these two locations. This “cab“ was a great success. It got a 90 in one of the wine newsletters (Wine Spectator or Robert Parker).

 

This is the second time we had veal, because I needed to experiment with the best way to cook the chops. The first time, I dipped them in flour, egg white and Panko mixed with parmesan. I must admit the veal was too thin, about 1 inch thick. The result was too dry and a waste of time and calories. The second time, I bought much thicker veal chops. I would say about 1 and 1/4 or 1 and 1/2 inches. I also eliminated the parmesan because the cheese made the chops stick to the pan too much.

 

The second round of veal turned out very well, with a fried egg on top of each chop; along with delicious fresh broccoli sauteed in olive oil and juice of one garlic clove and jasmine/saffron rice made with golden raisins and pine nuts. Take a look (photo above) at the delicious Italian red we discovered to have with this meal.

 

We started with crudites dipped in hummus, instead of a salad. Dessert was my simple recipe of fresh blueberries pureed and mixed with activa vanilla yogurt and sugar-free cherry jello, topped with a dollop of fat-free cool whip.

 

Life is good, people. Life is good.

 

Bon Appetit !

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