Veal Chops with Tomato Sauce

Ingredients

• as needed Veal chops
• as needed Egg
• as needed Cracker crumbs
• as needed Butter (or vegetable shortening) (Originally lard or dripping. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
• as needed Canned tomatoes
• 1 medium Onion
• 1 tablespoon Butter
• 1 teaspoon Cornstarch
• to taste Salt
• to taste Pepper

Instructions

1. 1Trim and flatten the veal chops. This can be done by placing them between two sheets of plastic wrap and pounding them gently with a meat mallet or rolling pin.
2. 2Dip each chop in raw egg, then dredge in cracker crumbs, ensuring they are fully coated.
3. 3Melt butter (or vegetable shortening) in a large skillet over medium heat. Fry the breaded chops slowly until golden brown and cooked through, about 5-7 minutes per side.
4. 4Open the can of tomatoes and drain off the excess liquid into a saucepan. Reserve the tomatoes for another use (e.g., stew or soup). Add the sliced onion to the saucepan with the tomato liquor and simmer for 10 minutes. Strain out the onion.
5. 5Return the strained tomato juice to the heat. In a small bowl, work the butter and cornstarch together until smooth. Add this mixture to the simmering tomato juice and stir until the sauce thickens. Season with salt and pepper to taste. Boil quickly.
6. 6Place the fried veal chops on a serving dish and pour the tomato sauce over them. Serve immediately.