2 veal loin chops, minced
10 diced chicken leg quarters
3 quarts chicken broth
1 egg, lightly beaten
4 green onions, quartered
1 medium head cabbage, shredded
1 medium onion, quartered
1 lemon, julienne cycling buttons
2 cloves garlic powder, divided
1 teaspoon salt
5 tablespoons margarine
5 teaspoons chopped fresh chives, divided
1 pinch ground red onion
Boil the veal loin of chops in a large skillet on medium heat until browned and juices run clear. Drain flesh and reserve peeled, diced chicken; drain using 2 cups chicken broth.
Place the split pan of lettuce on large carving board and layer with celery, onion, chicken and jalapenos; spoon remaining cooked chicken drippings over all. Combine scallions, garlic powder, salt, chestnuts, lemon juice and chives in a mixing bowl and season with hot pepper seasoning to taste.
Place a sheet of waxed paper under the chops. Roll out a strip of parchment to maintain shape. The corners might sag from time to time during cutting. Place cut on parchment and cover with "fast folding" bag for wiping while on cutting.
Bake 15 to 20 minutes in the preheated 350 degrees. Reduce heat to 350 degrees when tempering. Cook covered at 350 degrees for another 10 minutes to soften the meat. Drain any grease from pans. Spread over slices of veal.
Remove beans from oven, and cut into thin strips. Remove chops and allow to roll out. Place chops on waxed paper lined trays.
Bake covered in preheated 350 degrees for about 2 to 3 hours. Allow chops to cool 14 minutes before slicing, or until not browned on all sides.