VEAL CHOP A LA GABE

Veal Chop a la Gabe image

Provided by Food Network

Time 45m

Yield 1 serving

Number Of Ingredients 20

Previous Next

1 cup oil
4 large eggs, beaten
1 tablespoon grated Romano
Chopped fresh Italian parsley, for seasoning
Salt and pepper
1 veal chop, fat trimmed off and pounded paper thin
All-purpose flour, for dusting veal chop
3 cups plain breadcrumbs
Oil, for frying toppings
1 tablespoon chopped fresh garlic
1 teaspoon chopped fresh Italian parsley
Salt and pepper
Lemon juice, for topping
Fried Potatoes, recipe follows
1 cup vegetable oil
2 medium potatoes, peeled and diced small
2 tablespoons diced green and red peppers
Salt and pepper
Pinch chopped fresh parsley
Pinch dried oregano

Steps:

For the veal: Heat oil in a deep fry pan. Meanwhile, stir together eggs, Romano, some parsley and some salt and pepper in a bowl. Dust the veal with flour, then dip in the egg wash, followed by the breadcrumbs, being sure to coat well with crumbs.
Cook the veal on both sides until golden brown. Remove the veal and discard the oil.
For the potatoes: Using the same pan, heat some oil. Add garlic, parsley and some salt and pepper. Once the garlic starts to burn, add lemon juice. Spoon mixture over a bed of fried potatoes and top with the veal.
Add oil to a pan and heat oil, then add potatoes, peppers and some salt and pepper. Cook until potatoes are golden brown, then toss with parsley and oregano.