Best Breaded Veal Chops Recipes

VEAL CHOPS WITH MUSTARD-SAGE CRUST

Veal Chops with Mustard-Sage Crust image

Our home economists use stone-ground mustard to flavor moist veal chops. They easily bake in the oven for a quick-and-easy entree.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

4 veal chops (8 ounces each)
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup soft bread crumbs
3 tablespoons stone-ground mustard
2 tablespoons minced fresh sage
2 garlic cloves, minced

Steps:

Preheat oven to 450°. Sprinkle veal chops on both sides with pepper and salt. Place bread crumbs in a shallow bowl. Combine the mustard, sage and garlic; spread over one side of each chop, then coat with bread crumbs. , Place chops, coated side up, on a rack in a shallow roasting pan. Bake 25-30 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 98 calories, Fat 4g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 457mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.

BREADED VEAL CHOP WITH SALAD OF YOUNG GREENS

Breaded Veal Chop With Salad Of Young Greens image

Provided by Molly O'Neill

Categories dinner, main course

Time 30m

Yield Four servings

Number Of Ingredients 15

Ingredients

1 cup bread crumbs
3 tablespoons chopped Italian parsley
2 tablespoons freshly grated Parmesan cheese
1/2 teaspoon kosher salt
Freshly ground pepper to taste
4 veal loin chops, on the bone, pounded
1 cup buttermilk
Olive oil spray
2 cloves garlic, peeled and minced
2 shallots, peeled and minced
1 teaspoon Dijon mustard
1 tablespoon white-wine vinegar
1 tablespoon olive oil
Kosher salt and freshly ground pepper to taste
5 cups mixed greens, like watercress and Boston lettuce

Steps:

To make the veal, preheat the oven to 450 degrees. Combine the bread crumbs, parsley, Parmesan, salt and pepper in a medium-size bowl. Dip the veal chops into the buttermilk and then coat on both sides with the crumb mixture. Spray a large cast-iron skillet with the olive oil and heat over medium-high heat. Add the veal chops, in batches if necessary, and cook until the crumbs begin to brown, about 3 minutes on each side. Place the chops on a baking sheet, as far apart as possible. Bake until the veal is just cooked through, about 15 to 20 minutes.
Meanwhile, to make the salad, whisk together the garlic, shallots, mustard and vinegar. Whisk in the olive oil and season with salt and pepper. Place the greens in a large bowl. Add the vinaigrette and toss to coat. Divide the veal chops and salad among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 455, UnsaturatedFat 12 grams, Carbohydrate 30 grams, Fat 21 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 716 milligrams, Sugar 7 grams, TransFat 1 gram