Veal chops in semolina and herbs coating
This recipe is universal, for you can take any meat you have, and you can freeze the unfinished meat. The biggest plus of this recipe is that even the most hard-to chew meat becomes soft and tender.
- 500 - 600 g veal fillet (beef)
- 100 - 150 ml semolina
- 1 tbsp chopped herbs of your choice ( 1/ 2 tbsp dried)
- Salt, freshly ground pepper, paprika
- 2-3 medium-range eggs
- Slice the meat into 4 serving portions
- Mix together the semolina, herbs, salt and spices
- Dredge the meat in the semolina mix
- Place the slices between 2 layers of the cling film and flatten from both sides with the meat mullet
- Coat the flatten meat in the semolina mix again and flatten between the cling film once more
- Whisk the eggs, dip the meat slices into the egg mixture
- Heat a bit of butter and oil in a pan on a medium heat, fry the meat chops 4-5 min each side
You can marinate the meat before. As I wrote at the beginning, the chops could be frozen, so, coat the meat, tenderize it and freeze. And then, when there’s no time for shopping or cooking, it is very convenient to have some almost ready chops in your freezer.