Pounded Veal Chops
|Olive oil||2 Tablespoon|
|Lemon||1⁄2 , juiced|
|Worcestershire sauce||1 Tablespoon (Preferably White)|
|Chopped fresh italian parsley||2 Tablespoon|
|Chopped fresh thyme||1 Tablespoon|
|Chopped capers||1 Teaspoon|
|Dry mustard||1 Teaspoon|
|Garlic||2 Clove (10 gm), mashed|
|White pepper||To Taste|
|Veal chops||4 Pound, lightly pounded|
|Fine bread crumbs||57 Gram (1/2 Cup)|
For the marinade, in a shallow dish, mix together olive oil, lemon juice, Chardonnay, Worcestershire sauce, parsley, thyme, capers, dry mustard, garlic, salt, and white pepper.
For the veal, place chops into marinade and marinate chops for 1 hour.
Preheat oven to 300°F (150°C).
Dredge the chops in the fine bread crumbs.
In a skillet, heat butter and oil over medium-high to high heat.
Brown chops on both sides until very golden brown, about 5 minutes each side.
Remove to platter and place in oven for about 20 minutes.
In the same pan, add remaining marinade and quickly reduce sauce.
Spoon sauce over veal chops before serving.