Veal chops with cheese

4 servings

Ingredients

Quantity Ingredient
4 Baby eggplants (2 oz. each)
3 Pears
2 tablespoons Lemon juice
1 tablespoon Dried bread crumbs
1 tablespoon Minced parsley
¼ teaspoon Black pepper
¼ cup Italian salad dressing
2 tablespoons Brown sugar
4 Veal rib chops,3/4\" thick
1 tablespoon Grated Parmesan cheese
½ teaspoon Salt

Directions

Preheat broiler if manufacturer directs.Starting at blossom end,cut each eggplant lengthwise almost to stem end into 6 or 7 slices.Spread slices open to form fans.Brush both slides of eggplant fans with salad dressing.Arrange eggplants on rack in broiling pan.Place pan in broiler at closest position to source of heat;broil 5 minutes or until eggplants begin to brown.Turn eggplants;brush with remaining salad dressing and continue broiling 8 to 10 minutes until eggplants are tender.Remove to a large platter;keep warm.Meanwhile,cut each pear into quarters.In a bowl, gently toss pears with brown sugar and lemon juice.Trim fat from veal rib chops.Place veal chops and pears on same rack in broiling pan;place pan in broiler at closest position to source of heat.Broil 10 to 12 minutes for medium or until desired doneness,turning veal chops once.Brush pears with remaining lemon mixture as they brown and remove pears to platter with eggplants.While veal chops are cooking,in a cup,combine bread crumbs,Parmesan cheese,parsley,salt and black pepper.When veal chops are done sprinkle top with bread crumb mixture and return pan to broiler for 1 minute or until topping is golden brown.To serve,arrange veal chop,eggplant and pears on 4 dinner plates.

Submitted By MICHELLE BRUCE On 04-27-95

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