Recipe courtesy of La Scarola

Veal Chop a la Gabe

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  • Level: Intermediate
  • Total: 45 min
  • Active: 45 min
  • Yield: 1 serving
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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

  1. 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.
  2. Cook the veal on both sides until golden brown. Remove the veal and discard the oil.
  3. 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:

  1. 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.