Veal Chops English-Style

Veal chops coated in egg and breadcrumbs make a substantial meal. Serve with peas, beans and boiled potatoes.

4 loin veal chops

1 teaspoon prepared English mustard

4 thin slices lean ham

2 oz. seasoned flour, made with

2 oz. flour, 1/

1 teaspoon salt and -½ teaspoon black pepper egg, lightly beaten

1 oz. fresh breadcrumbs

1 oz. unsalted butter

2 ½ oz. tomato puree

1 teaspoon grated lemon rind

6 fl. oz. single cream

Place the chops on a working surface and spread a little of the mustard on both sides of the chops. Place a ham slice on each chop, pressing it firmly against the meat.

Place the seasoned flour on one plate, the egg on a second plate and the breadcrumbs on a third. Dip the chops first in the flour, then in the egg and lastly in the breadcrumbs, coating them completely and shaking off any excess. Place the chops on a plate and chill them in the refrigerator for 20 minutes. Meanwhile, preheat the oven to moderate 350°F (Gas

Mark 4, 180°C).

Remove the plate from the refrigerator. In a heavy-based frying-pan large enough to take the chops in one layer, melt the butter over moderate heat. When the foam subsides, add the chops and fry them for 3 to 5 minutes on each side or until they are lightly and evenly browned. Using a slotted spoon, transfer the chops to an ovenproof serving dish large enough to take all the chops in one layer. Place the dish in the oven and cook for 15 to 20 minutes or until the chops are tender when pierced with the point of a sharp knife.

Meanwhile, add the tomato puree, lemon rind and cream to the juices in the frying-pan. Return the pan to moderately low heat and bring the mixture to just under boiling point, stirring constantly.

Reduce the heat to very low and heat the sauce for 5 minutes.

Remove the dish from the oven. Remove the pan from the heat and pour the sauce into a warmed sauceboat. Serve the meat immediately, with the sauce.

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