Recipe by Chayie Schlisselfeld

8PM- Oven-Fried Veal Chop with Shallot Mushroom Sauce

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Meat Meat
Easy Easy
2 Servings
Allergens
45 Minutes
Diets

No Diets specified

8PM. More Taste, Less Fuss.

Ingredients

Veal Chops

Shallot Mushroom Sauce

  • 2 teaspoons oil

  • 8 ounces mushrooms, halved

  • 4 shallots, thinly sliced


Wine Pairing

Hagefen Dry Reisling

Directions

For the Veal

1.

Preheat oven to 425 degrees Fahrenheit. Grease a baking sheet.

2.

Crack eggs into a shallow dish and whisk in thyme, garlic powder, and salt.

3.

Place flour in a second shallow dish and bread crumbs in a third shallow dish.

4.

Dredge veal chops first in flour, then egg mixture, then crumbs, making sure both sides are fully coated.

5.

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.

For the Shallot-Mushroom Sauce

1.

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.

2.

Add stock and wine and cook for five minutes to reduce. Serve over veal chops (or over mashed potatoes alongside veal chops).

3.

Serve over veal chops (or over mashed potatoes alongside veal chops).

8PM- Oven-Fried Veal Chop with Shallot Mushroom Sauce

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Miriam Glazer
Miriam Glazer
7 months ago
Baruch Weiss
Baruch Weiss
5 years ago

No flour If I don’t include flour, would the recipe work just as well?

Raquel
Raquel
Reply to  Baruch Weiss
5 years ago

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.