Crispy Italian Veal Chop & Potatoes

The idea is real simple. Take a tasty tender cut and pound it out, bread it, fry it, bada-boom. Crisp up some potatoes and hit the whole shididdly with a kiss of herbs and you’re in bidniz. Veal chops are classic, but feel free to sub it out for chicken, pork, beef, or a big ass mushroom would work, too.

I first had this dish called Veal Chop alle Gabe at @lascarolchicago, a classic Italian-American spot that harkens back to a time of shady deals, massive portions and some of the most comforting food that you can imagine. The atmosphere is loud and energetic which makes the whole dining experience that much more exciting. My only beef is with myself that I didn’t discover it earlier because man… it’s super popular and the only place to wait for a table is at a separate bar next door where they still allow smoking… eating at this place is like taking a step into the past. It’s awesome. 🤘🏼 Adam

Yield: 2 servings

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Veal Chop alle Gabe

Ingredients

Veal Chop

• 2 Veal Chops, pounded thin
• ½ cup All-Purpose Flour
• 2 Eggs, beaten
• 2 cups Plain Breadcrumbs
• 1 Tbsp Dried Oregano
• ¼ cup Parmesan-Reggiano, grated
• Neutral Oil, for frying
• 1 cup Fresh Parsley, minced
• 2 Garlic Cloves, mined
• Zest of half a Lemon
• 2 Tbsp Capers, rinsed and drained
• Lemon Wedge, for garnish
• Black Pepper, to taste
• Kosher Salt, to taste

Crispy Potatoes

• 3 Yukon Gold Potatoes, washed and diced
• 1 Red Bell Pepper
• Neutral Oil, for frying
• Black Pepper, to taste
• Kosher Salt, to taste

Instructions

Veal Chop

1. Preheat 2 cups of neutral oil to 350F.
2. Trim any excess fat from the veal chop and pound it thin using a meat tenderizer or wine bottle.
3. Set up a 3-bowl breading station; one bowl filled with all-purpose flour, one with eggs and a dash of water and another one with breadcrumbs, dried oregano and parmesan cheese. Season the veal chop with salt, dust with all-purpose flour, coat with eggs, and cover with breadcrumbs.
4. Fry until golden brown and set aside to drain on wire racks, about 4 minutes per side.
5. Mix parsley, garlic, lemon zest and capers in a bowl, set aside.
6. To serve, spoon potatoes onto a large plate, top with the veal chop, and spoon on the parsley mixture. Garnish with a squeeze of lemon juice and CRUSH!

Crispy Potatoes

1. Bring the oil to 350F. Fry potatoes until golden, then add peppers. Fry until the potatoes are deeply golden brown. Remove the vegetables with a slotted spoon and drain on a wire rack or with paper towels. Season with salt and serve alongside veal chop.

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