Grilled Breaded Veal Chops

From Thou Shalt Not Grill
Tamar Myers

Ingredients:

4 veal rib or loin chops, each about ¾-inch thick
Salt and whole white pepper in a pepper mill
Whole nutmeg in a grater
Grated zest from 1 lemon
1 tablespoon chopped parsley
¼ cup all-purpose flour
1 egg, lightly beaten
1 cup dry bread crumbs
4 tablespoons butter, melted
1 lemon, cut into 8 wedges

If you are using rib chops, scrape the meat and fat from the long end of the bone, leaving only the meaty eye of the chop attached. Set the scraps aside for broth. With a mallet or scaloppine pounder, lightly beat the chops until the meat is about a ½-inch thick. (If you are using loin chops, beat the tougher loin side well to tenderize it.) Sprinkle both sides liberally with salt, several grindings of white pepper, a generous grating of nutmeg, lemon zest, and parsley. Lightly press the seasonings into the meat.

Put the flour, egg, and crumbs into separate shallow bowls. Lightly roll each chop first in the flour, then dip it in the egg until it is well coated and roll it in the crumbs. Lay the chops on a wire rack and let the crumbs set for at least 30 minutes.

Prepare a grill with hardwood coals or preheat the broiler for at least 15 minutes. When the coals are glowing red but lightly ashed over, spread them and position a rack about 5 inches above them (in the broiler, about 5 inches below the heat source). Brush one side of the chops lightly ith the butter and put them on the grill, buttered side toward the heat. Grill/broil until the crumbs are toasted golden brown, about 3 minutes. Brushh the uncooked side with butter, turn, and grill until they are evenly browned, about 3 minutes more for medium rare. If you prefer the veal more done, move the rack a couple of inches away from the heat and grill/broil about 1 to 2 minutes more per side for medium. Don't overcook them or they will be tough. Serve hot, garnished with lemon wedges.

Serves 4.

More about Thou Shalt Not Grill
Tamar Myers

Tamar Myers tantalizes readers with her perfect mix of mouthwatering recipes and mayhem. Now, the national bestselling author dishes up a sizzling new mystery that takes intrepid innkeeper Magdalena Yoder outdoors for some outrageous sleuthing…

If you can’t stand the heat, get out of the kitchen…and head to the Hernia bicentennial barbecue where guests will partake in some great outdoor cooking and the unearthing of the 1904 centennial time capsule. Rumor has it that the capsule contains the key to a great fortune. But when it goes missing and Magdalena’s guest, Buzzy Porter, is found dead, suspicions flare. With the police on a perpetual picnic, Magdalena has to dig into the pasts of her guests at the Penn Dutch Inn, grill the likely suspects—and smoke out the killer…

INCLUDES A HALF-DOZEN SIZZLING RECIPES FOR THE OUTDOOR GRILL!

(A Pennsylvania Dutch Mystery with Recipes)
NAL, January 2005
Featuring: Magdalena Yoder
272 pages ISBN: 0451212134
Paperback
$6.50

Also by Tamar Myers:
Assault And Pepper, February 2005
Custard's Last Stand, January 2004
Custard's Last Stand, February 2003
Gruel and Unusual Punishment, January 2003
The Crepes of Wrath, January 2002
The Hand That Rocked the Ladle, March 2000
Play It Again Spam, August 1999
Eat, Drink, and Be Wary, September 1998
Between a Wok and a Hard Place, March 1998
Just Plain Pickled to Death, October 1997
Parsley, Sage, Rosemary, and Crime, August 1997
No Use Dying Over Spilled Milk, March 1997
Too Many Crooks Spoil the Broth, August 1995
Thou Shalt Not Grill, January 1991

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