Italian Veal Chops
Submitted by brianjwood on October 25, 2002 at 6:54 am

DESCRIPTION
Italian Veal Chops

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
I came across these in a small trattoria outside Milan. I had to pinch myself - I thought I had died and gone to Heaven.

4 veal chops (large pork chops will work too)with bone.
Breadcumbs, made from day old bread.
2 eggs, beaten
3 - 4 tomatoes, skinned, and the flesh chopped roughly
1 - 2 cloves garlic, chopped
Olive oil
6 - 8 fresh basil leaves, torn into small pieces
Sea salt & fresh milled black pepper.
Butter & oil to fry.

Trim excess fat off the chops. Beat as thin as possible (1/8th" is ideal), with steak mallet, or the back of a cleaver, making sure to keep the bone well attached. Season lightly with s&p, dip in the beaten egg, then in the breadcrumbs, making sure they are well coated. This step can be repeated to make a good, thick coating - you may need more beaten egg. Repeat for all the chops, put on large plate, cover and pop in the fridge for 30 minutes (it helps to 'set' the coating)
heat some butter and oil in a large skillet to just slightly bubbling, and fry the cops, one at a time, until the breadcrumbs go golden,taking care not to burn. This should take no more thatn 5 minutes. As each chop is done, out on a warm plate,cover with foil and pop in a warm oven (50C).

Gently heat some olive oil (2-3 tbsps) in a small saucepan, add the garlic and soften (nor brown), then add the chopped tomato and warm through. Add the torn basil and s&p to taste.

Plate up the chops, and spread the tomato dressing evenly over them, and serve.

Can be served with the peas and bacon, sliced potatoes, fried with onion, or a jacket baked potato if you want less fried items. Or a good green salad works very well in Summer.
A good, very dry white wine goes well with this, a Chablis say, or a very light red wine.