Veal Chops (Two portions)
These pan-fried veal chops offer a taste of classic comfort food, perfect for a satisfying weeknight meal. The chops are seasoned, dredged in flour, and browned to golden perfection, creating a tender interior and a flavorful crust. This simple recipe highlights the natural richness of veal, making it an elegant yet easy dish.
Ingredients
- 2 chops Veal chops
- 1/4 teaspoon Paprika
- 1 teaspoon Salt
- 4 tablespoons All-purpose flour
- 1 tablespoon Butter (or lard or bacon fat) (Originally bacon fat or lard. Substituted with butter for modern preference.)
- 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
Instructions
- 1Trim and wipe the veal chops, ensuring they are about one-half inch thick. These chops are cut from the thick part of the leg.
- 2Season the veal chops with salt, pepper, and paprika. Roll the seasoned chops in flour, ensuring they are evenly coated.
- 3Heat the fat (butter, lard, or bacon fat) in a pan over medium-high heat until hot. Add the floured chops to the pan. Brown both sides evenly, allowing them to cook for about 5 minutes per side, or until cooked through and golden brown.