The veal chop is first Frenched. It is cleaned up, and the fat pockets are removed. The chop is pounded super thin and wide. (My hand is used to show the size.) It is floured, egged, and crumbed. The pounding with the resulting size and thinness is an extreme look at a pounded veal chop. It is a beautiful foundation. With the model, we can begin to look at the parts: chop, seasoning, and crumbs. Is the chop smoked, brined, aged? What underlying seasonings can we use in the flour or eggs: tea, tandoori, lemon pepper? What kind of crumbs are we using: rye, garlic bread, tortilla chips? The extreme is where the ideas grow.
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