We recommend pairing it with the sparkling Barbera fleur.
Ingredients for 4 people:
- 4 veal chops of about 200g each
- 200g sliced bread
- 3 egg yolks
- 1 whole egg
- 2 hearts of romaine lettuce
- 8 chervil leaves
- 8 tarragon leaves
- aged wine vinegar
- whole salt
Remove the crust from the bread loaf and pass it to the mixer to reduce it to a not too fine powder. Put it at this point in the oven at 80°C for about 2 hours.
Beat the whole egg and the yolks in a bowl without beating them. Pass the veal chops in the mixture and then in the bread, making sure that the breading adheres perfectly. To get a perfect browning, cook the ribs in clarified butter keeping the temperature constant. Each cutlet will have to cook for about 8-10 minutes to be pink at the heart.
Wash the romaine lettuce well, dry it and cut it in half lengthwise. Season it with a little whole salt and vinegar or lemon, placing it next to the veal cutlet. Then add the chervil and tarragon leaves.