ReceptnaptárBreaded Veal Chop (Côtelette)
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Ingredients
Method
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- Pound the chops evenly with a meat mallet to about 1 cm thick, loosening the fibres near the bone too.
- Season both sides with salt, and let stand at room temperature for 10-15 minutes so the salt penetrates.
- Beat the eggs on a plate, spread the breadcrumbs on another.
- Just before frying, dip the chops first in egg, then coat thoroughly in breadcrumbs.
- Heat plenty of lard or oil in a pan over medium-high heat (about 170°C), until a breadcrumb sizzles immediately when dropped in.
- Fry the chops for 3-4 minutes on one side, then 3-4 minutes on the other, until golden-brown and crisp and the meat is cooked through.
- Drain on paper towel, and serve immediately, hot.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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