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Veal Chops with Fresh Bread Crumbs
Thick veal rib chops pounded even, coated in fresh soft crumbs and fried slowly in clarified butter until crisp outside and juicy within, then crowned with a peppery arugula, radicchio and tomato salad.
- YieldServes 2
- Hands-on39 min
- Total47 min
- Difficulty
Ingredients
Veal
- 2veal rib chops, bone-in, about 450 g each
- 150 gsoft fresh bread crumbs
- 3large eggs
- 1 tbspgarlic, minced
- 3 tbspfresh flat-leaf parsley, chopped
- 1 tspcoarse salt
- to tastefreshly ground black pepper
- 3 tbspclarified butter, 2 tbsp to start, the rest for topping up the pan
Salad
- 40 garugula leaves
- 30 gradicchio leaves, torn into bite-sized pieces
- 1ripe tomato, diced
- 1lemon, cut into wedges, to serveoptional
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