Have your butcher cut off the chop bones. Gently fry the chopped onions in 1 3/4 oz butter. Quickly brown, in 1 3/4 oz butter, both sides of the veal chops. Combine the bread and the Parmesan cheese in a mixing bowl. Lay a thin layer of onion over the bottom of a gratin dish, top with the veal chops, cover with the remaining onions then with the bread and Parmesan cheese mixture. Moisten with the white wine and the stock, sprinkle with the melted remaining butter and bake in a moderate oven (350F) for 30 minutes.
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3 veal chops, weighing 12 to 14 oz each, cut from the loin
3/4 lb onions
1/3 lb butter
3 1/2 oz Parmesan cheese, grated
1 3/4 oz bread with crusts removed
10 tbsp dry white wine
10 tbsp chicken stock
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25
mn
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45
mn
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The first phase of this dish can be prepared a long time in advance. To serve, cut the veal chops in halves.
