Breaded Veal Chops
|Bread crumbs||2 Cup (32 tbs)|
|Oil||1⁄2 Cup (8 tbs)|
|Light cream||1 Cup (16 tbs)|
|Minced parsley||2 Tablespoon|
|Chopped onion||1⁄4 Cup (4 tbs)|
Combine salt, pepper and flour; dredge veal chops.
Dip chops into egg; roll in bread crumbs.
Cook slowly in oil until golden brown on both sides.
Remove chops to hot platter.
Add cream, parsley and onion to browned bits in pan; blend thoroughly.
Simmer until heated through; serve with veal.