Veal Chops À La Gundel

Borjúborda Gundel Módra


  • ½ pound spinach
  • Salt
  • ½ pound lard
  • 6 veal chops, ¼ pound each
  • 2 whole eggs
  • ¼ pound flour
  • 1 cup bread crumbs
  • ¼ pound mushrooms
  • 7 tablespoons butter
  • 2 cups milk
  • 2 extra egg yolks
  • ¼ pound Parmesan cheese, freshly grated
  • Pinch of grated nutmeg Pepper
  • ¼ pound boiled ham, sliced Potato Cream


  1. Preheat oven to 350°F. Wash spinach in several waters and cook it in salted water for about 5 minutes. Rinse it with cold water and dry it between absorbent kitchen towels.
  2. 2.Grease a fireproof casserole with a little of the lard and line it with spinach leaves.
  3. Pound the chops well. Sprinkle them with salt. Beat the whole eggs with 1 teaspoon water. Dip chops into flour, next into beaten eggs, finally into bread crumbs.
  4. Heat the rest of the lard to frying temperature and in it brown veal chops on both sides. Put browned chops on top of spinach layer.
  5. If mushrooms are large, cut into pieces. Leave small mushrooms whole. Cook mushrooms in 2 tablespoons of the butter in a separate frying pan, covered, for 5 minutes. Sprinkle the mushrooms on top of chops.
  6. With 3 tablespoons butter and 2 tablespoons flour make a roux. When roux is light brown, dilute it with the milk and whip till smooth. Turn off heat.
  7. Whip in the egg yolks, 2 tablespoons of the cheese, the nutmeg and salt and pepper to taste.
  8. Arrange ham slices on top of mushrooms. Pour the thickened sauce over the ham. Sprinkle with the rest of the cheese and bread crumbs. Melt remaining 2 tablespoons butter and sprinkle on top of crumbs.
  9. Spoon potatoes into a pastry tube fitted with a star-shaped No. 8 tip. Pipe a potato border around the casserole.
  10. Bake in the preheated oven for about 20 minutes.