Italian Veal Chops With Tomato Salsa Recipe
Ingredients
| 4 1/2 in thick veal loin chops 4 | ||
| Egg | 1 | |
| Dry bread crumbs | 1/2 Cup (16 tbs) | |
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
| Parsley | 2 Tablespoon, chopped | |
| 2 cloves garlic, minced 2 | ||
| 1 tsp grated lemon rind 5 ml | ||
| 1/2 tsp each dried basil and oregano 2 ml | ||
| Olive oil | 1 Pound | |
| Tomato Salsa | ||
| 1/4 tsp each salt and pepper 1 ml | ||
| 1/4 tsp each salt and pepper 1 ml | ||
Directions
Trim any excess fat from chops; set aside.
In shallow dish, beat egg.
In separate shallow dish, combine bread crumbs, Parmesan, parsley, garlic, lemon rind, basil, oregano, salt and pepper.
Dip chops in beaten egg to coat on both sides, then dip in bread crumb mixture to coat thickly on all sides, pressing crumbs so that they adhere to chops.
Arrange in one layer on waxed paper lined platter or baking sheet.
Refrigerate, covered, at least 2 hours or up to 24 hours to set bread crumb coating.
Drizzle a little oil over chops.
Place on oiled barbecue grill; grill over medium high heat 5 minutes on each side until coating is crisp and chops are juicy and tender.
In shallow dish, beat egg.
In separate shallow dish, combine bread crumbs, Parmesan, parsley, garlic, lemon rind, basil, oregano, salt and pepper.
Dip chops in beaten egg to coat on both sides, then dip in bread crumb mixture to coat thickly on all sides, pressing crumbs so that they adhere to chops.
Arrange in one layer on waxed paper lined platter or baking sheet.
Refrigerate, covered, at least 2 hours or up to 24 hours to set bread crumb coating.
Drizzle a little oil over chops.
Place on oiled barbecue grill; grill over medium high heat 5 minutes on each side until coating is crisp and chops are juicy and tender.
Chef
