Veal Chops

Ingredients

• Cut your chops about an inch thick
• a tablespoonful of salt for each pound of meat
• a teaspoonful of pepper for each pound of meat
• into beaten egg
• into rolled crackers
• frying in hot lard or beef dripping

Method

1. 1

   Beat veal chops flat, pour boiling water over them for five minutes, then dry.

2. 2

   Rub with salt and pepper, dip in beaten egg, then in rolled crackers.

3. 3

   Fry in hot lard until golden brown.

4. 4

   Alternatively, broil with butter.

5. 5

   Serve with gravy made from drippings.

As published

This recipe was extracted from The housekeeper's companion (1883), page 95. The excerpt below is the record exactly as published.

Veal Chops. — Cut your chops about an inch thick; beat them flat with a rolling pin, put them in a pan, pour boiling water over them, and set them over the fire for five minutes; then take them up and wipe them dry; mix a tablespoonful of salt and a teaspoonful of pepper for each pound of meat; rub each chop over with this, then dip them, first into beaten egg, then into rolled crackers as much as they will take up; then finish by frying in hot lard or beef dripping

Cook this with the app: pantry check, scaling, and the assistant.