This is a quick one pot meal that is fairly healthy. Pork chops can be substituted for veal but they will not taste quite the same.
Breaded Veal Chops and Roast Vegetables
- 4 veal bone in chops
- 2 lbs potatoes chopped into bite sized pieces
- 1 bulb fennel sliced into bite sizes
- 6 small garlic cloves
- 1 cup corn meal
- 2 tbsp fresh sage
- 1 egg mixed with 1/2 cup buttermilk
- 3 tbsp butter
Season meat with salt and pepper. In a bowl pour egg mixture over meat cover and let marinate for at least 2 hours in fridge. When ready to cook, mix cornmeal, sage, salt and pepper together. Remove meat from buttermilk, shake off excess and dredge in corn meal. In a large cast iron, or oven safe frying pan melt butter and brown chops in a single layer. Remove meat to a plate and wipe out any remaining cornmeal coating with a towel. Add a tablespoon butter and toss in potatoes, fennel and garlic. Season with salt and pepper stir to coat and place in an oven at 375 degrees. Roast vegetables until they begin to brown and are almost done, about 30 minutes. Place chops on top and return to oven. Cook until meat is done, another 10 minutes. Remove from oven and serve with a dry white wine and some wilted spinach.