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Meats | |
| The Chops: 4 shoulder veal chops (about 3 pounds) Kosher salt and freshly ground black pepper The Dredge: 1 cup all-purpose flour 3 eggs, whisked 2 cups plain breadcrumbs 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons dried oregano 2 teaspoons dried sage 1 teaspoon cardamom 1 teaspoon Hungarian paprika 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1/2 teaspoon chili powder Zest of 1 lemon Vegetable or canola oil, for frying The Gravy: 2 carrots, shredded 3 celery stalks, diced 2 cups chopped onion 3 to 4 sprigs fresh thyme, leaves stripped and gently chopped 1 small bay leaf Kosher salt and freshly ground black pepper 1 1/2 cups red wine, merlot or cabernet 2 1/2 cups beef broth 3 tablespoons unsalted butter 8 ounces baby bella or button mushrooms, sliced 8 ounces wild mushroom mix, chopped 2 tablespoons all-purpose flour | |
| For the chops: Use a rolling pin to flatten the chops to a little less than 1/2-inch thin. Sprinkle the chops with salt and pepper. Set up the dredging station: Get 3 large bowls or plates in a row, with the last one closest to your stove. Place a plate next to the last bowl. In the first bowl, add the flour. In the middle bowl, add the eggs with a splash of water. In the last bowl, add the breadcrumbs, garlic powder, onion powder, dried oregano, dried sage, cardamom, Hungarian paprika, salt, black pepper, chili powder and lemon zest. Stir with a fork. Dredge the chops: First, take each seasoned chop and dredge in the flour, shaking off any excess flour. Dip each in the egg, and then press each into the breading mixture, making sure to completely cover both sides. Remove each to the resting plate. Fry the chops: In a large pan over medium-high heat, add enough oil to coat the bottom of the pan. Cook the chops until golden brown, 5 to 6 minutes per side. Remove from the pan and set aside. To keep warm, cover gently with aluminum foil and do not seal (or place in a warm oven anywhere from 100 to 150 degrees F, uncovered). For the gravy base: In the same pan on medium heat, add more oil if needed. Add the carrots, celery, half the onions, thyme, bay leaf, a pinch of salt and a grind or two of black pepper. Cook while stirring until everything is tender and fragrant, about 10 minutes. Raise the heat and add the wine, using a wooden spoon to scrape up the brown bits that cling to the bottom of the pan. When the wine has reduced by about half, add the beef broth. Bring to a simmer and reduce the sauce by half, about 10 minutes. Pour the sauce through a sieve into a bowl, pressing down to get the most liquid out of the solids. Set aside. Finish the mushroom gravy: Wipe the pan clean with a paper towel. Over medium heat, add the butter and melt, but don\'t brown it. If the heat is too high, lower it. Then add the remaining chopped onions, the mushrooms, a pinch of salt and a grind or two of pepper. Cook while stirring until tender, about 5 minutes. Sprinkle over the flour and stir while cooking a few more minutes until the veggies soak up the flour. Add the reserved sauce base back to the pan and bring to a simmer. Cook while stirring until thickened, about 10 minutes. Serve poured over the cooked chops. | |
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