Veal Chop Dinner
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 4 veal chops, ½ inch thick
- all-purpose flour, as needed
- 2 tablespoons vegetable oil
- ⅓ cup Parmesan cheese, grated
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 medium potatoes, sliced thin, about 4 cups
- 2 medium onions, sliced thin, about 2 cups
- 3 beef bouillon cubes
- ¾ cup hot water
- 1 tablespoon lemon juice
Instructions
- Coat chops in flour on both sides. Heat the oil in a large non stick pan, when hot, brown slowly both sides of the chops.
- In a bowl, mix together the Parmesan, salt, and black pepper. Sprinkle 2 tablespoons of mixture over the chops.
- Cover meat with the potato slices and sprinkle with another 2 tablespoons of cheese mixture.
- Cover the potatoes with the onion, and sprinkle the remainder of the cheese mixture.
- Measure out the ¾ cup hot water, drop in the beef cubes and dissolve them, stir in the lemon juice, pour over the chops.
- Reduce heat to low, cover and simmer 40 minutes or until chops and potatoes are tender.
- Serve with your favorite sides, enjoy.
Notes
High cost per serving as I have not seen veal for sale anywhere but I would assume it is at the high end western markets.
Leave a Reply