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8PM. More Taste, Less Fuss.
2 first-cut veal chops
2 eggs
1/2 teaspoon thyme
1 teaspoon Gefen Garlic Powder
1/2 teaspoon salt
1/4 cup Mishpacha Flour
1 cup Gefen Bread Crumbs
2 teaspoons oil
8 ounces mushrooms, halved
4 shallots, thinly sliced
1/2 cup Manischewitz Chicken Broth or other chicken stock
1/2 cup Alfasi Cabernet Sauvignon or other red wine
Preheat oven to 425 degrees Fahrenheit. Grease a baking sheet.
Crack eggs into a shallow dish and whisk in thyme, garlic powder, and salt.
Place flour in a second shallow dish and bread crumbs in a third shallow dish.
Dredge veal chops first in flour, then egg mixture, then crumbs, making sure both sides are fully coated.
Place veal chops on prepared baking sheets and spray with nonstick cooking spray. Bake for 15 minutes. Flip over and bake for an additional 10 minutes.
Meanwhile, prepare the shallot-mushroom sauce. Heat oil in a frying pan. Add mushrooms and shallots and cook until shallots are soft and mushrooms are beginning to brown.
Add stock and wine and cook for five minutes to reduce. Serve over veal chops (or over mashed potatoes alongside veal chops).
Serve over veal chops (or over mashed potatoes alongside veal chops).
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No flour If I don’t include flour, would the recipe work just as well?
The flour is used as a “glue” to make sure that the egg sticks to the veal. You would need to replace the flour with something else that would stick to the veal.