Recipe courtesy of La Scarola
Veal Chop a la Gabe
- Level: Intermediate
- Yield: 1 serving
- Total: 45 min
- Active: 45 min
Ingredients
Veal:
1 cup oil
4 large eggs, beaten
1 tablespoon grated Romano
Chopped fresh Italian parsley, for seasoning
Salt and pepper
1 veal chop, fat trimmed off and pounded paper thin
All-purpose flour, for dusting veal chop
3 cups plain breadcrumbs
Potatoes:
Oil, for frying toppings
1 tablespoon chopped fresh garlic
1 teaspoon chopped fresh Italian parsley
Salt and pepper
Lemon juice, for topping
Fried Potatoes, recipe follows
Fried Potatoes:
1 cup vegetable oil
2 medium potatoes, peeled and diced small
2 tablespoons diced green and red peppers
Salt and pepper
Pinch chopped fresh parsley
Pinch dried oregano
Directions
- For the veal: Heat oil in a deep fry pan. Meanwhile, stir together eggs, Romano, some parsley and some salt and pepper in a bowl. Dust the veal with flour, then dip in the egg wash, followed by the breadcrumbs, being sure to coat well with crumbs.
- Cook the veal on both sides until golden brown. Remove the veal and discard the oil.
- For the potatoes: Using the same pan, heat some oil. Add garlic, parsley and some salt and pepper. Once the garlic starts to burn, add lemon juice. Spoon mixture over a bed of fried potatoes and top with the veal.
Fried Potatoes:
- Add oil to a pan and heat oil, then add potatoes, peppers and some salt and pepper. Cook until potatoes are golden brown, then toss with parsley and oregano.