Crunchy Veal Chops With Rosemary Potatoes

• 2 1/4 lbs medium potatoes, quartered
• 1/4 cup olive oil
• 6 cloves garlic, skin on
• 1 tbsp rosemary leaves
• None None FOR THE CRUNCH VEAL CHOPS
• 4 None veal chops
• 2 cups stale breadcrumbs
• 1/4 cup finely grated Parmesan cheese
• 1 tbsp finely grated lemon peel
• 2 tbsp chopped fresh parsley
• 1 clove garlic, crushed
• 1 None egg, lightly beaten
• 1/4 cup flour
• None None Vegetable oil, for shallow-frying

1. For the rosemary potatoes, preheat the oven to 425u0b0F. Line a large baking pan with parchment paper. Using hands, combine potatoes, oil, garlic and rosemary until potatoes are evenly coated in oil. Season with salt and freshly ground black pepper. Bake for about 40 mins or until browned and tender.
2. Using a rolling pin or meat mallet, lightly pound the veal to an even thickness.
3. Combine the breadcrumbs, Parmesan cheese, lemon peel, parsley and garlic in a shallow bowl. Combine egg and 1 tbsp water in a shallow bowl. Add flour to another shallow bowl and season with salt and freshly ground black pepper.
4. Coat the veal in flour mixture, shake away excess. Dip into egg mixture then in breadcrumb mixture, pressing on lightly.
5. Heat oil in a large, nonstick skillet on medium heat. Cook veal for 4 mins each side or until browned and cooked through. Drain on a wire rack.
6. Serve with lemon wedges and arugula.

potatoes, olive oil, garlic, rosemary, chops, veal chops, breadcrumbs, parmesan cheese, lemon peel, parsley, clove garlic, egg, flour, vegetable oil

Taken from recipes-plus.com/api/v2.0/recipes/34441 (may not work)