Pan-Seared Veal Chops (Fiorentina Style)
an adapted recipe by Gord Latta
This recipe is an adaptation of the Fiorentina style for grilling. If you want to try grilling this instead, omit the pounding and the breading and just pat the seasonings into the veal chops with a little olive oil then grill away on med. high heat.
- 4 veal chops, bone in
- 1/2 cup flour
- 1/2 cup fresh bread crumbs (panko crumbs work well for this too)
- 1 Tbsp fresh rosemary, minced
- 1 Tbsp fresh sage, minced
- 1 Tbsp fresh thyme, minced
- % cup of milk (or any other preferred liquid) for dipping
- 2 Tbsp kosher salt (or to taste)
- 2 Tbsp fresh ground black pepper (or to taste)
Have a heavy bottom oven proof saute pan ready and heated, also preheat oven to 400 degrees Pound Veal chops (still on the bone to about half the thickness). Mix all the ingredients except the milk and have ready on a plate. Dip the pounded chops in the milk and then dredge in the seasoned breading mixture, quickly drop into pan on a fairly high temperature just long enough to sear and brown the one side, turn over the chop and place in preheated oven for about 10 minutes. It will not take long to cook the thinner chop and you don’t want to overcook. The baking part is just to heat it through evenly without toughening up the outside parts.
Serve with a simple pasta and some tossed greens.