Re: Thursday Night Leftovers! 3/13/2025

On 3/13/2025 4:47 PM, Dave Smith wrote:

On 2025-03-13 4:28 p.m., Ed P wrote:

Veal chop on the grill, baked potato, salad.  Beverage will be a derivative of grape juice.

  That sounds like a plan. I haven't had a veal chop in a long time.  Ours is a chicken breast that has been cubed and is currently marinating in a Greek style oil and lemon juice marinade with lots of garlic and oregano.
   Back to veal chops... I never had it until I was well into my 40s. I ordered it in a nice restaurant and it turned out to be breaded. I never did learn how to do that with veal but I guess it is like the way I do rack of lamb where the meat is seared in a pan, smeared with mustard or something similar as a binder for seasoned crumbs and then finished in a hot oven. I grilled a few veal chops after that but one of these days I want to try breading them.
 

I've done it with pork chops on occasion.
My method that I found somewhere, works for me.
Coat in flour
Dip into a beaten egg
Dip into a dish of breadcrumbs or panko that you season
Put the breaded chop on a rack for at least 15 minutes.
Heat pan, add good amount of oil and let heat.  Add the chop and cook until the breading is a nice tan.  Flip.  Thinner chops are easily finished in the pan, but thinker one, I put the pan into a preheated oven to finish.