Veal Chops with Lemon and Oregano

Kavurma dana pirzola


Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

Using the ancient kavurma method, this is the simplest way of preparing meat. The veal chops are trimmed and flattened with a heavy object before frying quickly in their juice and fat. If the meat is well hung and tender, it is extremely tasty.


  • 6-8 veal chops, trimmed and flattened
  • juice of ½ lemon
  • 1 teaspoon dried oregano
  • ½ teaspoon salt


  • Heat a griddle or heavy-based shallow pan. When hot, place the chops on it and cook for 1-2 minutes until lightly browned. Flip them over and start to brown the other side. Squeeze the lemon over them, allow the juices to sizzle, and sprinkle with the oregano and salt. They should be lightly browned and only just done.
  • Serve immediately with wedges of lemon and çingene pilavı, or any salad, vegetable dish or pilav.