Tarragon Crusted Veal Chops


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A delicious Italian way to eat a delicious meat. Veal is so tender it’s like cutting through butter sometimes. The way these are cooked leaves the outer crunchy and the meat inside amazingly tender. It’s disgraceful that I ate two massive chops in about 30 seconds. That’s how tasty they were. I dare say this recipe could work for pork or even lamb. Just chop and change the herbs as you see fit.



4 veal chops
150g fresh breadcrumbs
70g parmesan cheese
2 eggs (beaten)
2 tablespoons fresh tarragon (chopped) or 1 tablespoon dried
1/4 teaspoon nutmeg
salt & pepper
30g butter
olive oil
4 cloves garlic (whole)
plain flour (for dusting)

Combine together the breadcrumbs, parmesan, nutmeg, tarragon and some salt & pepper and set aside.

Arrange three bowls side by side. 1. Flour, 2. Eggs, 3. Breadcrumb mix.

Dip the veal chops into the flour to coat, pat off any excess then dip into the egg, coat well and then dip straight into the breadcrumb mix. Cover with the mix and press quite firmly. Shake off the excess gently then arrage on a plate. Repeat the process with all the chops.

Heat a large frying pan over a medium low heat and melt the butter and a little oil. Bruise each garlic clove with a rolling pin or the side of a knife. Add them to the pan and gently fry for 4 minutes. Scoop them out and discard. Turn up the heat and when hot, add the chops. Shake the pan once and let the chops fry for 3-4 minutes on each side (depending on their size). Be careful not to burn the breadcrumbs and turn down the heat if necessary.

Drain and rest the chops on paper towels for 1-2 minutes before serving.

I served with plain steamed vegetables.

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