Sunday, 26 February 2012

Black Sesame Encrusted Veal Chops

Black Sesame Encrusted Veal Chops
with Roasted Greek Tomato Salad

6 veal chops w bone
1/4cup black sesame seeds
1 egg
1 1/2 cup breadcrumbs + extra if needed
1 tsp each garlic powder, dried rosemary, dried oregano
sea salt & pepper to taste
vegetable oil for frying

1 pint grape tomatoes, washed
1cup feta cheese, crumbled
1/2cup fresh mint, washed & chopped
Extra virgin olive oil for drizzling
sea salt & pepper to taste
6 cloves of garlic, unpeeled

In a large heated pan place cloves of garlic into dry pan and begin to brown skin.  When roasted set aside on to a small plate. Peel when cooled.
In a rectangular ceramic roasting dish whisk the egg with 1-2tbsp. water.  Set aside.
In a pie plate, mix crumbs, seeds, herbs, spices and seasonings.
Meanwhile place a piece of plastic wrap on flesh of chops and pound with a mallet, to flatten. Place all of the chops into the egg mixture, using hands, toss to coat. *This saves you using extra eggs and calories* Wash hands thoroughly!.
Using tongs place one chop into crumbs and coat by scooping crumbs onto chops and with your  palm press crumbs firmly onto chops to adhere.
*This method keeps both hands fairly clean*

Place 1/2" of oil into skillet used for garlic and preheat. *When a pinch of crumbs are dropped into pan it will sizzle, oil is ready*.  Place 1 or 2 chops in skillet, depending on size of pan and begin to brown on both sides to a deep golden colour. Continue until all are finished. Drain on paper towels and keep warm while preparing salad.

Clean the skillet. Preheat pan on medium high heat, add 2tbsp EVOO, add tomatoes, roasted garlic, seasonings and quickly saute 4-5 min. just until the skin starts to break. Remove pan from heat.

Place chopped mint, basil, feta in pan and mix gently to coat. Adjust seasonings. Place a spoonful ontop of each chop.

Enjoy with love!

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