Pawaru-Grahmata

№ 5VII. nodaļa

Cepums no teļu gaļas

Grilled veal chops with buttered crumbs

  • Serves 4
  • 30 minutes
  • Melnraksts · vēl nav izmēģināts

1796Zeppums (Karbonade) no tellu gallas.(Karbonade)

Modernizētslpp. 272 · PDF 286
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

5 soļi
  1. Trim the skin and any sinew off the edge of the chops and scrape the end of the bone clean. Beat the meat lightly with a mallet to an even thickness of about 1.5 cm.
  2. Heat an overhead grill to high, or light a charcoal grill.
  3. Lay the chops on the grill rack, salt them, brush generously with butter and sprinkle with breadcrumbs. Grill about 10 cm from the heat for 5–6 minutes, until the crumbs are golden.
  4. Turn them, salt, butter and crumb the other side and grill for another 5–6 minutes, until the centre reaches 63 °C. (Over charcoal, crumb the side facing up each time you turn, and baste often.)
  5. Rest for 3 minutes and serve.

Notes

What the book says vs. what we added

the ribs cut from the backbone with their meat, skinned, separated, the sharp bone ends trimmed, beaten soft, then grilled over coals, salted, brushed generously with butter and sprinkled with crumbled white bread until done, are the book's. The overhead grill, times and temperature are ours.

Second version (Us zittu wihsi)

fry the beaten chops slowly in butter until golden brown, add a splash of water, cover and let them braise gently for 10–15 minutes.

Third version

dip the chops in beaten egg, coat them with salt and flour or breadcrumbs and fry in butter.

Doneness

63 °C in the centre, then 3 minutes' rest.

Karbonade

German for a chop from the loin; the Latvian title cepums simply means "something fried".

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