The only change I would make is to the cooking time: 4 minutes per side was NOT too long for a 1 inch chop. Also, I quadrupled the amount of chicken broth and wine for the deglazing of the pan. The deglazed sauce packs a heck of a lot of flavor without alot of calories. Sooooo tender. That's a huge compliment! Netherlands Antilles. Loved this recipe but found that 2 mins. Placing on warm platter a must! This one is a winner every time.
Love this every time. Served for 8 by searing in one pan and removing to warm platter and oven before done. Then proceeded with sauce when ready to serve and addedded juice from platter when sauce finished. Reduced again and stirred in a bit of the cold compound butter with less on top. Guests raved. This is by far the easiest and most delicious veal chop recipe I have ever made! With a little prep ahead of time, I was able to put this together with very little trouble.
Fresh rosemary and thyme are a must. Drexel Hill, PA. It is not fabulous but fairly easy and tasty. Burtonsville MD. Save Story. To revisit this recipe, visit My Account, then View saved recipes. Rest the meat for 3 minutes and then serve the chops while they're still hot. Method 3. Beat the egg with salt and pepper. Crack 1 egg into a shallow bowl or dish.
Whisk or beat the egg with a fork until it's combined with the seasonings. Set the mixture aside. Mix the breadcrumbs with the sage. Stir in 1 tablespoon 3 g of chopped fresh sage. Place the dish next to the dish with the seasoned egg mixture. Pound the veal rib chops to an even thickness. Place four 5-ounce g veal rib chops in a single layer on the plastic. Lay another piece of plastic wrap over the ribs. Dip the chops in the egg and coat them in the breadcrumbs. Take 1 veal chop and cover it in the beaten egg mixture.
Lift the chop up and let the excess egg drip off it. Lay the chop in the breadcrumb mixture and turn it over to coat the other side. Shake the chop so excess breadcrumbs fall back into the dish. Repeat this for each chop. Melt 5 tablespoons 70 g of butter in a large skillet over medium-low heat. Lay the breaded chops in the butter and cook them until they're golden brown on the bottom. This should take 4 minutes. Use tongs to flip the veal chops over. Cook them until they're golden on the other side.
This should take 3 minutes. Check the temperature of the chops and serve them. Serve the breaded veal chops. Transfer the cooked chops to serving plates and garnish them with wedges of lemon. Consider serving the chops with arugula salad, pasta, potato salad, or schnitzel. The breading will soften the longer it's stored. Not Helpful 0 Helpful 5. Include your email address to get a message when this question is answered.
To use dried herbs in any of these recipes, just use half of the amount that's recommended for fresh herbs. Helpful 0 Not Helpful 0. Related wikiHows How to. How to. More References About This Article. Co-authored by:. Co-authors: 6. Updated: May 22, Categories: Food Preparation Beef and Lamb. Article Summary X If you want to grill veal chops, start by placing your veal chops in a baking pan and covering them with 1 tablespoon of olive oil on each side. In other languages Italiano: Cucinare le Costolette di Vitello.
Thanks to all authors for creating a page that has been read 26, times. Did this article help you? Cookies make wikiHow better. By continuing to use our site, you agree to our cookie policy. Did you try it? Leave a review! Categories Food and Entertaining Food Preparation. More Veal Recipes. By Maggie Beer.
Pin Print More. Recipe Summary test total:. Suggested Pairing The bold pepper and rosemary seasoning on the pan-fried veal chops will mirror similar notes in a Shiraz blend. Reviews 2. Sort by: Newest. Newest Oldest. Rating: 5 stars. Toby Wallis. Rating: Unrated.
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