John Myers
Veal Chop in Parmesan Crust
The perfect veal chop in parmesan crust recipe with a picture and simple step-by-step instructions.
- 2 Veal chops
- Salt and pepper
- Cayenne pepper
- 2 Free range eggs
- 1 tbsp Cream
- Flour
- 100 g Freshly grated Parmesan
- Breadcrumbs
- Fat for deep-frying
- Season the chops with salt, pepper and cayenne pepper
- Swell eggs, season with salt and pepper, add a tablespoon of cream.
- Prepare a breading station with the flour, the whisked eggs, the Parmesan and breadcrumbs.
- Now pull the sideburns through in this order. Through the flour, egg, Parmesan and then through the breadcrumbs.
- Let plenty of fat get hot in a pan (the amount varies depending on the pan. The meat should be able to swim around)
- Put in the meat, go down with the temperature. Bake slowly. Depending on the thickness, 5-6 minutes on each side.
- Unfortunately I only have photos of leftovers … I forgot to take photos …. We had fried potatoes with it.
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