Veal Chops Breaded with Tarragon

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Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

1/4 cup (50 mL) dry bread crumbs
1/2 tsp (2 mL) garlic powder
1 tsp (5 mL) paprika
1 tsp (5 mL) chopped fresh tarragon (or 1/2 tsp (2 mL) dried)
1/4 tsp (1 mL) salt
1/2 tsp (2 mL) black pepper
1 large egg
4 lean veal chops
1 tsp (5 mL) butter
1 tbsp (15 mL) olive oil

Directions

I tried a similar recipe for veal in Italy and decided to do this version with tarragon, which the French call the king of herbs. Tarragon, dried or fresh, will certainly add zest to any dish, especially when mixed with meat.

In a shallow baking dish, mix together the bread crumbs, garlic powder, paprika, tarragon, salt and pepper. In a shallow bowl, beat egg. Dip veal chops in egg, then coat in the bread crumb mixture, using a spoon to cover both sides. Over medium heat, heat butter and oil in a heavy skillet. Sauté chops about 4 minutes on each side, until coating is golden. Make sure the heat is not so high that the coating sticks to the pan.

Makes 2 to 4 servings

Variations:

Replace veal with pork chops or chicken pieces.

Replace veal with cod or haddock.

Tarragon goes very well with fish.

Tip: You might want to soak the meat for half an hour in some milk before breading it. (This makes it easier to coat with the batter).