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Veal Chops a la Pojarski

  • 3 pounds veal shoulder
  • 1/2 pound beef marrow or veal suet
  • Salt and pepper
  • 1/4 cup oil
  • 1 cup dry bread crumbs
  • 2 eggs beaten
  • Tomato Sauce
Trim fat and sinews from the veal, then chop it with the marrow or veal suet; season to taste with pepper and salt. Divide the meat into six portions, oil them, then flatten each into the size and shape of a veal chop. Sprinkle with dry crumbs dip in eggs, roll again crumbs, fry in plenty of hot shortening until browned on both sides, turning once. Place chops on hot platter, pour tomato sauce in the center, and serve like a rascal with a smile on your face. Serves 6.
Submitted by Cassyjean - Torrington, CT May 24, 2009
15 min 30 min 45 min


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