Veal in Parmesan and rosemary
4 servings
40 minutes
Veal with parmesan and rosemary is a refined dish of Italian cuisine that combines the tenderness of meat with the aroma of cheese and herbs. This classic recipe has its roots in the traditions of Tuscan and northern cuisine, where rosemary and parmesan play an important role. The combination of a crispy breadcrumb crust and tangy cheese creates a rich, intense flavor that unfolds with each bite. A light garlic note in creamy and olive oil adds warmth to the taste. The dish is perfect for special occasions or a cozy dinner with loved ones, beautifully complemented by fresh vegetables and a glass of white wine. It is served hot on warm plates to maintain its appetizing quality and texture.
1
Remove excess fat and sinews from the chops. Pat dry with a paper towel.
- Veal chops: 4 pieces
2
Mix breadcrumbs, parmesan, and rosemary.
- Crushed breadcrumbs: 150 g
- Rosemary: 1 tablespoon
- Grated Parmesan cheese: 75 g
3
Dip each piece of meat in lightly beaten egg, shake off the excess, and coat in breadcrumbs.
- Chicken egg: 2 pieces
- Crushed breadcrumbs: 150 g
4
Heat butter and olive oil in a pan over low heat, add garlic and sauté until golden. Remove the garlic.
- Butter: 60 g
- Olive oil: 3 tablespoons
- Garlic: 4 cloves
5
Increase the heat to medium, add the meat, and fry for 4-5 minutes on each side. Serve on warm plates.
- Veal chops: 4 pieces
- Spices: to taste
