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

Chayie Schlisselfeld Chayie Schlisselfeld
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8PM. More Taste, Less Fuss.

45m 2
Easy Meat

Contains: Gluten, Wheat, Egg

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).

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2 Comments

Miriam Glazer •
Baruch Weiss •

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

Raquel Malul Kosher.com Team •
Reply to Baruch Weiss

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.