Veal Chops Bavarian

Ingredients

• 6 Veal loin chops (About 1 inch thick)
• 0.5 Onion (Medium, roughly chopped)
• 8 slices Carrots (About 1/4 inch thick)
• 2 Celery stalks (Roughly chopped)
• 0.5 teaspoon Peppercorns (Whole)
• 4 Cloves (Whole)
• 2 tablespoons Butter (For braising)
• 4 cups Water (Boiling)
• 1 teaspoon Salt (To taste)
• 0.5 teaspoon Black pepper (To taste)
• 0.5 cup All-purpose flour (For dredging)
• 2 Eggs (Beaten)
• 1 cup Breadcrumbs (Plain or seasoned)
• 2 cups Vegetable oil (For frying)
• 1 cup Elbow macaroni (Dry)
• 4 tablespoons Butter (For Soubise Sauce)
• 2 Onions
• 0.25 cup Rice
• 0.5 cup Heavy cream (For Soubise Sauce)

Instructions

1. 1Wipe the veal chops clean with a paper towel. In a large stewpan or Dutch oven, combine the veal chops, onion, carrots, celery, peppercorns, cloves, and butter. Cover with boiling water.
2. 2Bring to a simmer, then cover and cook until the veal chops are tender, about 45 minutes to 1 hour. Check occasionally and add more water if needed to keep the chops submerged.
3. 3Drain the veal chops and discard the vegetables and spices. Season the chops with salt and pepper. Dip each chop in flour, then in beaten egg, and finally in breadcrumbs, ensuring they are fully coated.
4. 4Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully place the breaded veal chops in the hot oil and fry until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
5. 5Cook the macaroni according to package directions until al dente. Drain well.
6. 6Melt butter in a saucepan over medium heat. Add the sliced onions and cook until very soft and translucent, but not browned, about 15-20 minutes, stirring frequently. Add the cooked rice and stir to combine. Stir in the heavy cream and bring to a simmer. Season with salt and pepper to taste. Simmer for 5 minutes, stirring occasionally, until the sauce has thickened slightly. Puree the sauce using an immersion blender or transfer to a regular blender and blend until smooth.
7. 7Arrange the fried veal chops on a hot serving dish. Toss the cooked macaroni with the Soubise sauce and surround the veal chops with the macaroni. Serve immediately.