French Veal Chops
|Veal kidney fat/1 tablespoon butter and 1 tablespoon salad oil||30 Milliliter (2 Tablespoon)|
Remove the bones from the chops and the hard skin around the meat.
The chops can then be cooked as is, or may be flattened with a meat mallet for scalloped veal chops.
Melt the fat or heat the butter and salad oil in a frying pan.
Add the chops and cook, uncovered, over medium heat for 15 to 20 minutes, turning once only.
Salt and pepper to taste and, if you wish to make a gravy, remove the chops from the pan before you start.