Breaded veal chops

Ingredients for 4 servings:

• 4 veal chops
• salt and pepper
• 2 tbsp flour
• 2 eggs
• 100 g breadcrumbs
• 1 tbsp clarified butter

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Crispy on the outside and tender on the inside

Rinse the veal chops in cold water and pat dry with a paper towel, then season with salt and pepper. Pour the flour into a deep plate. In a second deep plate, whisk the eggs and pour the breadcrumbs into a third deep plate. First coat the seasoned chops in flour, then dip them in the beaten egg, then coat them in the breadcrumbs, pressing the crumbs lightly. Heat the clarified butter in a suitably large pan and fry the breaded chops until golden brown on both sides. Remove the veal chops from the pan and let them rest in a preheated oven at 70°C for about 15 minutes before serving. Note: The protective coating protects the tender meat from excessive heat and drying out. Tip: Oven-baked rosemary potatoes or potato salad are delicious as a side dish to the breaded chops.