“INN The Kitchen at Abingdon Manor”
A Collection of Most Requested Recipes
Entrees: Veal chops with Parmesan Crust
4 veal chops, about ¾ pound each
Salt and freshly ground pepper to taste
6 tbs butter at room temperature
½ cup fresh bread crumbs
½ cup freshly grated Parmesan cheese
2 tbs finely chopped shallots
1/2 cup dry white wine
Preheat the oven to 400°. Sprinkle the chops on both sides with salt and pepper. Heat 2 tablespoons of butter in a heavy skillet and add the chops. Cook over high heat until golden brown on one side, about 2 minutes. Turn the chops and cook 2 minutes longer or until golden brown on the other side. Transfer the chops to a platter and keep warm. Meanwhile, blend the bread crumbs, cheese, and remaining 4 tablespoons butter with the hands, until thoroughly worked together and blended. Divide the mixture into four portions of equal size. Sprinkle the shallots over the bottom of the skillet in which the chops cooked. Return the chops to the skillet. Work the bread crumbs mixture into flat sheets to fit the top of each chop. Place on the top of each chop. Pour the wine around the chops. Place, uncovered, in the oven and bake about 10 minutes until tops are appetizingly brown. Place a layer of foil on top, letting it rest loosely over the veal. Return to the oven and continue baking about 20 minutes. When ready to serve, spoon the sauce around , not over the veal.
This entree will be served at The Dining Room at Abingdon Manor on:
November, 11 2018. Click here for the complete November 2018 entree schedule.