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1
Season the chops with salt and pepper, to taste.
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2
Beat the egg with salt and pepper and dip each chop in the egg and then in the bread crumbs.
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3
In a large skillet, heat the oil over high heat and add the chops, working in batches if necessary, and cook until deep golden brown on both sides, about 10 minutes.
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4
Meanwhile, in a small saucepan, heat the butter over medium-low heat until it melts, then whisk in the flour, stirring constantly until it is dissolved.
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5
Whisk in the stock, a little at a time, then stir in the horseradish and cook for 10 minutes.
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6
Season with salt and pepper, to taste, and pour over the chops.
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7
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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8
Add all the chicken parts and brown all over, stirring to avoid burning.
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9
Remove the chicken and reserve.
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10
Add the carrots, onions, and celery to the pot and cook until soft and browned.
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11
Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
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12
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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13
Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
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14
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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15
Stir the stock to facilitate cooling and set aside.
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16
Refrigerate stock in small containers for up to a week or freeze for up to a month.
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17
Preheat the oven to 450 degrees F.
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18
Place the turnips in a large pot and cover with water.
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19
Add 2 tablespoons salt, bring to a boil, and cook until tender.
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20
Cut the turnips into 5 pieces each and place in a casserole.
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21
Cover with the besciamella and Parmigiano.
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22
Season with salt and pepper, and bake for 30 minutes, until the besciamella is bubbling and the top is browned.
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23
Besciamella (Bechamel Sauce): 5 tablespoons butter 4 tablespoons all-purpose flour 3 cups milk 2 teaspoons salt 1/2 teaspoon freshly grated nutmeg
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24
In a medium saucepan, heat butter until melted.
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25
Add flour and stir until smooth.
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26
Over medium heat, cook until light golden brown, about 6 to 7 minutes.
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27
Meanwhile, heat milk in separate pan until just about to boil.
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28
Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil.
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29
Cook 10 minutes and remove from heat.
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30
Season with salt and nutmeg and set aside.
