To prepare the tomatoes, preheat oven to 200°F. In a bowl, lightly toss all ingredients
together. Lay out on a baking sheet and bake for 2 hours, or until the tomatoes are
slightly dry to the touch.
Heat vegetable oil in a saucepot to 350°F. Allow enough room for the onions. Season
onions to taste with salt, pepper and onion powder. Toss in ;our, shaking o; excess.
Add onions to the hot oil and fry until light golden brown. Remove from the pot and
Onion-Crusted Rib Veal Chops with Oven-Dried Tomatoes
Plume De Veau
2 cups vegetable oil
1 large Spanish onion, sliced thin
Salt, black pepper and onion powder
1 cup all-purpose ;our, for dredging
4 Plume De Veau* rib veal chops
2 egg whites beaten lightly with 1
tablespoon dry sherry
1 large vine-ripened tomato,
sliced in ;⁄;-inch slices ( 8 slices)
1 tablespoon extra-virgin olive oil
Pinch of salt
lay on paper towels to absorb excess oil. When the onions are cool enough to handle,
chop coarsely and place in a pan large enough to dredge a veal chop.
Preheat oven to 350°F. Lightly season veal chops with salt and pepper. Dredge in
egg whites and then coat with onions.
Lay the chops on a baking sheet and bake for about 20 minutes, or until cooked to
desired doneness or medium. To serve, place 2 slices of tomato on each plate and
top with a veal chop. Makes 4 servings.
Tip: These can be served with a drizzle of reduced veal stock or red wine demi-glace.
Brands may vary by region; substitute a similar product.