What's Cooking: Uncle Giuseppe's Marketplace Veal chop
Chef Pietro Fuschetto, of King Umberto in Elmont, shows News 12's Lily Stolzberg how to make veal chop.
- 4 veal chops, loin or rib
- 1/4 cup olive oil
- 1/2 cup all-purpose flour
- 2 eggs, beaten well
- 4 cups Italian-style bread crumbs
For bruschetta topping, mix together:
- 8 fresh plum tomatoes, diced
- 1 small red onion, chopped
- 1/2 cup diced fresh mozzarella
- 4 tbsp. extra virgin olive oil
- 2 tbsp. balsamic vinegar
- 4 basil leaves, chopped
- Salt and pepper to taste
Heat oven to 350 degrees.
Pound each veal chop to 1/4-inch thickness between sheets of plastic wrap. Sprinkle with salt and pepper, and coat each veal chop with flour, dip in eggs, then coat with bread crumbs.
Drizzle one tbsp. of the oil over the bottom of a shallow roasting pan, place the chops in the pan and drizzle another tbsp. of oil over them.
Bake veal chops for 15 to 20 minutes, turning only once. Remove from the oven and place chops on paper towels to absorb excess oil. Spread the bruschetta mixture on top of each chop and serve with lemon wedges.
This recipe works equally well with veal cutlets, chicken cutlets or even pork chops.