Veal Porterhouse
Veal Porterhouse
Directions
- Rinse Chops. Dab them dry and rub with salt and pepper.
- Whisk the eggs.
- Dredge the chops lightly in flour. Then in whisked egg and finally in breadcrumbs. Press the breading firmly in place.
- Heat the clarified butter in a large sauté pan, add the chops and fry over medium heat for 5-6 minutes per side, until golden brown. Remove from pan a let chops rest before service. In same sauté pan roast lemon halves, capers and olives until browned.
- Place chop on plate. Garnish with lemon, capers and olives.
Ingredients
- 2 cup Roma® Flour, AP, for coating
- Black Pepper, as needed
- 1/2 cup butter, clarified
- 4 tsp Roma® Capers , fried until popped
- 3 each Nature's Best Dairy® Egg(s)
- 12 each Roma whole green olives
- 1 cup bread crumbs, Italian
- 2 each Peak Fresh Produce® Lemon(s), cut in half – width wise
- salt, kosher , as needed
- 4 each Piancone Epicureo Veal Loin Chop Porterhouse
Chef Richard Fisher - Corporate Chef, Performance Foodservice -Twin Cities
