Veal Chop

Order from the butcher There are dishes that are no longer so popular in Germany.

Possibly, this is also due to the working methods of butchers.

Rinse veal chops in a cool place, rub dry very neatly.

Preheat oven to exactly 80 degrees and heat six large plates in it (two for re-cooking the 4 chops, four more for serving). Mix eggs and like flour and breadcrumbs in plenty of large baking dishes form (if you like, you can mix the parmesan cheese under the breadcrumbs). Season meat pieces on both sides with salt, season with pepper. at the beginning turn in flour to the other side, tap off excess flour, pull through the egg mixture following breadcrumbs, pressing the crumbs slightly smooth. Heat clarified butter briefly in a large frying pan. Fry the veal chops in it for 3-4 minutes on each side until golden brown. Then cook in the oven for 8 to 15 minutes. Make a cooking test! The veal chops should still be slightly pink on the bone. Wash lemon with hot water and cut into quarters lengthwise. Serve the chops on the heated plates with lemon quarters, season with a little juice of a lemon if desired.

Serve with:

A Vogerlsalat with a mild dressing goes well – a lukewarm potato salad is also conceivable. In Italy, a saffron or mushroom risotto is often served with it.

Drink recommendation:

A dry Chardonnay from Rheinhessen or the Rheingau.

Tip: Instead of clarified butter k

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