Veal chops with basil and parmesan crust
2 servings
30 minutes
Veal cutlets with a crust of basil and parmesan are an exquisite dish of European cuisine that combines refined taste and simplicity of preparation. Tender veal is fried to a golden crust and then baked under a fragrant coating of basil, crunchy breadcrumbs, piquant parmesan, and mustard. This dish has a rich bouquet of flavors: creamy softness blends with the spicy freshness of basil and the rich saltiness of cheese. The cutlets are perfect for both festive dinners and cozy family lunches, served with light vegetable side dishes or a glass of white wine. Historically, such recipes emerged in traditional European cuisine where the harmony of natural ingredients and simplicity in cooking are valued.
1
Preheat the oven to 220 degrees.
2
In a small bowl, mix very finely chopped basil, 0.25 cup of breadcrumbs, parmesan, softened butter, and mustard. Add salt and pepper.
- Basil leaves: 0.3 glass
- Vanilla crackers: 0.3 glass
- Grated Parmesan cheese: 30 g
- Butter: 2 tablespoons
- Grainy mustard: 2 teaspoons
3
Dry the meat well with a paper towel. Season with salt and pepper. Heat olive oil in a pan over high heat and add the meat. Fry until golden brown for 1 minute on each side. Remove from heat. Top the meat with the basil mixture and sprinkle with the remaining breadcrumbs. Place in the oven for 15 minutes for medium doneness.
- Veal chops: 2 pieces
- Olive oil: 1 tablespoon
- Vanilla crackers: 0.3 glass