Tuesday, July 12, 2011

Breaded Veal Chops

Recorded July 11, 2011. Based on a reconstruction of Dorothy Magid's method. Because she kept a Kosher kitchen (as least as long as Gramma was alive), she used rib chops. This prep used a pair of lovely thick loin chops.
vegetable oil
1/2 c yellow onion, blossom cut
2 loin veal chops, about 3/4 inch thick
1/4 c AP flour, lightly salted
1 egg beaten with 1 T of water, lightly salted
1/2 c matzoh meal, lightly salted
sea salt & freshly ground pepper, to taste
Season the chops well with salt and pepper. Coat lightly all over with flour, and shake off excess. Coat well in egg mixture, and then coat thoroughly with the matzoh meal. Let dry 5 minutes on a rack. Meanwhile, heat oil about 1/8 inch deep in a 10-inch heavy skillet over medium heat until it shimmers but is not smoking. Add the onion, and fry slowly until tender. This seasons the oil. Move aside and add each chop; they should sizzle busily. Fry about 4 minutes undisturbed on one side. When nicely browned, turn and continue cooking for a few more minutes until done through. Do not overcook or meat will be tough.

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