Veal Chop Pojarski

Ingredients

• 800 gVeal
• 240 gButter
• 280 gBreadcrumbs
• 120 mlCream
• 2 pcsEgg
• 6 gSalt
• 1 gPepper

Instructions

1. 1

   Preparation and stuffing

   • Detach the veal meat from the bone, remove sinews and coarsely chop the meat.
   • Soak the breadcrumbs in cream, then mix the chopped veal with 200 g soft butter and 200 g of the soaked breadcrumbs.
   • Season with salt and freshly ground pepper.
2. 2

   Shaping and breading

   • Return the stuffing along the bone and reform the chop into its natural shape.
   • Dip the chops in beaten egg, then coat with the remaining 80 g breadcrumbs to form an even crust.
3. 3

   Frying

   • Heat 40 g butter in a large pan and fry the breaded chops over medium heat until golden and cooked through (about 4–6 minutes per side depending on thickness).
   • Drain briefly on paper towel, let rest a few minutes and serve hot.