The Sunday “Grand Prize”

Every Sunday morning of my childhood in the Mississippi Delta, I’d wake up to the rhythm of the kitchen. There was the rhythmic thud-thud of Mama Pearl’s rolling pin for the biscuits, and then, if we were lucky, the rhythmic hiss and pop of her heavy cast iron skillet.

Now, most folks think of fried chicken when they think of Southern Sunday dinner, but in our house, the “Grand Prize” was always Southern-Fried Veal Chops. As one of my favorite Mama Pearl recipes, she didn’t treat veal with any “city” fussiness. She’d say, “Abigail, even the finest cut of meat needs a little soul to make it sing.” She used the same buttermilk soak and the same seasoned flour she used for her chicken, and the result was something so tender and crispy, the preacher always made sure to stay for a second helping. This soul food veal chop classic is arguably the best veal chop recipe for an elegant yet humble family gathering.

Why the Buttermilk Soak Matters for Southern-Fried Veal Chops

In our family kitchen, we never rushed the meat. Veal is naturally lean, and if you just throw it in a pan, it can get tough on you real quick. The 12-hour soak in full-fat buttermilk is where the magic happens, making this the ultimate buttermilk fried veal experience. The lactic acid in the buttermilk works slowly to break down those fibers, while the calcium helps keep everything juicy.

I always add a healthy splash of Louisiana hot sauce to my buttermilk. Don’t worry, it won’t make it spicy enough to clear the room; it just adds a little “zing” that cuts through the richness of the fry.

The “Baby Bird” Touch: How to Dredge Meat for Frying

Mama Pearl taught me how to dredge meat for frying when I was barely tall enough to see over the counter. She’d always tell me, “Handle it like a baby bird, honey.” You want to press that seasoned flour into the wet meat firmly enough that it sticks, but you don’t want to squeeze the life out of it.

Mama Pearl’s Southern breaded veal method ensures those beautiful “crags and nooks” in the crust. That’s why I like to flick a little of the buttermilk marinade into the flour bag before I start dredging. It creates these little damp crumbles of flour that stick to the chop and turn into the crunchiest little nuggets you’ve ever tasted.

Tips for the Perfect Fry

• The Cast Iron King: If you have a seasoned cast iron skillet, now is the time to pull it out. It holds heat steady like nothing else, which means your oil won’t go cold the minute you put the meat in. While this recipe uses the skillet, you can also learn about the perfect grilled veal chop for your next outdoor cookout.
• The Bone-Side Secret: When you lay your chops in the pan, point the bone toward the center of the burner. The bone takes longer to heat up than the meat, so putting it where the heat is strongest ensures everything finishes at the same time.
• Don’t Crowd the Pan: I know you’re hungry, but give those chops some room to breathe! If they’re touching, they’ll steam instead of fry, and you’ll lose that shattered-glass crunch we worked so hard for.
• The Wire Rack Rule: Never, ever rest fried meat on a pile of paper towels. The steam gets trapped underneath and turns your beautiful crust into a soggy mess. Use a wire rack so the air can circulate all the way around.

Now, y’all are gonna love this. Serve it up with some slow-simmered collard greens and maybe a big helping of garlic mashed potatoes. This right here is comfort food at its finest—made with love and just a little bit of patience.