Fried Veal Chops Parmesan Recipe2021-08-19
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 40m
- Ready In: 50m
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Fried veal chops Parmesan recipe. Veal chops with grated Parmesan cheese and dry white wine fried in a heavy skillet. The perfect way to use wine to complement food is to cook with it. Meat and fish are tenderized and given a delicious flavor by being marinated in wine and spices, and stews and casseroles are made into haute cuisine dishes when cooked in wine.
When you cook with wine remember that although the alcohol is mostly evaporated the basic quality and essence are what remain and give the dish its flavor, so while of course, you would not use a vintage claret for cooking, the wine used should be sound and of reasonable quality.
If you are not drinking wine, it is a good idea to use some of it in the cooking; this way you’ll ensure that the food and wine complement each other to perfection. Here is the light version of the fried veal chops Parmesan recipe (adapted from https://www.ricardocuisine.com/) Learn also how to cook Baked Chicken Parmesan.
Veal Chops Parmesan Recipe
Ingredients: 1/4 cup each: breadcrumbs, grated Parmesan cheese, 1 tablespoon chopped dried basil, 1 large egg, beaten, 4 veal chops, 1/4 cup (60 ml) olive oil, salt, and freshly ground black pepper, to taste
Instructions: In a small mixing bowl, combine the breadcrumbs, Parmesan cheese, and basil. Mix well. Dip the veal chops in beaten egg, then coat with breadcrumb mixture. In a large nonstick skillet, heat olive oil over medium-high heat. Add seasoned veal chops and fry, turning once, until golden brown. Remove fried meat from the skillet and transfer to a serving plate. Season to taste with salt and black pepper. Serve over the cooked pasta.
Fried Veal Chops Parmesan Recipe
- 4 veal chops
- freshly squeezed juice of 1 lemon
- salt and freshly ground black pepper
- 6 tablespoons unsalted butter
- all-purpose flour
- grated Parmesan cheese
- 3/4 cup (180 ml) dry white wine
Sprinkle veal chops on both sides with lemon juice and rub with the salt and black pepper. Brush with 2 tablespoons melted butter and sprinkle with all-purpose flour. Sprinkle meat liberally with parmesan cheese. Allow standing for a few minutes then turn the chops over and coat the second side in the same way.
Cover with a plastic wrap and refrigerate for at least 1 hour.
Remove marinated veal chops from refrigerator. Saute quickly in a heavy skillet in the remaining butter until browned on both sides.
Pour dry white wine around the chops, cover and simmer slowly for 30-40 minutes. Serve hot.