Veal chops in the oven recipes - Steaks and chops

Author: Shirley Holly  

With this parmesan veal chop recipe you bake the veal chops (instead of frying them), then add sauce and cheese, for a lightened-up twist on the classic veal parmesan. Bone-in veal chops are marinated with fresh rosemary, thyme, salt, and pepper, then tenderized to succulent perfection!

Veal Chops

Veal Chops
Quick and easy veal chops. Goes well with mashed potatoes and steamed vegetables.
Provided by: vi1
Total time: 75 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 4 servings
Number of ingredients: 9
Ingredients:
  • 1 pound lean veal chops
  • salt and ground black pepper to taste
  • 1 pinch ground cumin, or to taste
  • 3 tablespoons butter, thinly sliced
  • 2 ounces shredded mozzarella cheese
  • 2 ounces shredded provolone cheese
  • 2 ounces shredded white Cheddar cheese
  • 1 (16 ounce) package sliced fresh mushrooms
  • 2 tablespoons water, or as needed
Nutrition:
  • Calories: 356.5 calories
  • Carbohydrate: 4.7 g
  • Cholesterol: 132.4 mg
  • Fat: 24.8 g
  • Fiber: 1.2 g
  • Protein: 29.7 g
  • Saturated Fat: 14.2 g
  • Sodium: 416 mg
  • Sugar: 2.1 g
How to cook:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Season both sides of veal chops with salt, black pepper, and cumin.
  3. Put 3 to 4 slices butter in the bottom of a 9x13-inch casserole dish; sprinkle in about 1/4 of the mozzarella cheese, 1/4 of the provolone cheese, and 1/4 of the white Cheddar cheese. Arrange a layer of veal chops atop the cheese layer. Top each chop with 2 to 3 slices butter, 1/3 of the mushrooms, and 1/4 of the mozzarella cheese, 1/4 of the provolone cheese, and 1/4 of the white Cheddar cheese. Continue layering with the remaining ingredients.
  4. Pour enough water into the casserole dish to just cover the bottom; cover dish with aluminum foil and an oven-safe lid.
  5. Bake in the preheated oven until veal is no longer pink in the center, about 1 hour.
Notes: 10 Best Baked Veal Chops Recipes, veal chops, dry white wine, pepper, oil, beef stock cube, lemon juice and 2 more Veal Chops Milanese with Lemon and Herbs MyRecipes lemon zest, …

Baked Veal Chops

Baked Veal Chops
Learn how to make Baked Veal Chops. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.
Provided by: MyRecipes
Yields: 4 servings
Number of ingredients: 7
Ingredients:
  • 4 ( 1-inch-thick) veal loin chops
  • 1 teaspoon salt
  • ½ cup all-purpose flour
  • 2 eggs, beaten
  • ½ cup fine dry breadcrumbs
  • ¼ cup bacon drippings
  • ¼ cup hot water
How to cook:
  1. Sprinkle chops with salt; dredge in flour. Dip chops in egg; dredge in breadcrumbs.
  2. Brown chops in bacon drippings in a large skillet over medium heat. Transfer chops to a 12- x 8- x 2-inch baking dish. Pour hot water around chops. Bake at 350° for 45 minutes or until chops are tender.
Notes: Veal Chops with Roquefort Butter Recipe, Sprinkle both sides of the veal chops generously with salt and pepper. Allow to sit at room temperature for 15 to 30 minutes. Meanwhile, prepare a charcoal grill …

Perfect Veal Chop Recipe (Quick and Easy)

Perfect Veal Chop Recipe (Quick and Easy)
These Veal Chops are quick and easy to make, with a taste that’s better than a Michelin star restaurant. Bone-in veal chops are marinated with fresh rosemary, thyme, salt, and pepper, then tenderized to succulent perfection! Drizzle them with homemade rosemary butter sauce for the most delicious dinner!
Provided by: Izzy
Total time: 25 minutes
Cook time: 15 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 13
Ingredients:
  • 2 veal chops (approx. 1.5 inches thick, use rib chops for the best result)
  • 4 tablespoons olive oil (divided)
  • 1/4 teaspoon coarse salt
  • freshly ground black pepper (to taste)
  • 1 teaspoon minced fresh rosemary
  • 1/2 teaspoon minced fresh thyme
  • 1 large garlic clove (smashed)
  • 1/4 cup chicken broth
  • 3 tablespoons white wine
  • 2 tablespoons butter
  • 1/2 teaspoon minced rosemary
  • 1/2 teaspoon minced thyme
  • salt and pepper (to taste)
Nutrition:
  • Calories: 552 kcal
  • Carbohydrate: 1 g
  • Protein: 43 g
  • Fat: 40 g
  • Saturated Fat: 14 g
  • Trans Fat: 1 g
  • Cholesterol: 194 mg
  • Sodium: 577 mg
  • Fiber: 1 g
  • Sugar: 1 g
  • Unsaturated Fat: 23 g
  • Serving Size: 1 serving
How to cook:
  1. Marinate Veal Chops
  2. Place the veal chops in a shallow dish. Drizzle with 2 tablespoons of olive oil.
  3. Sprinkle with salt and pepper. Then add minced rosemary and thyme.
  4. Rub the olive oil and seasoning onto all sides of the veal chops.
  5. Let the veal chops marinate sit at room temperature for 15-60 minutes before cooking. (Ideally let them marinate for 1 hour. DO NOT skip this step, or your veal chops won’t be cooked evenly.)
  6. Pan Sear the Chops
  7. Place a large skillet over medium heat for a few minutes until hot. Add the remaining olive oil. Once hot, add smashed garlic and cook until the clove just turned brown. Discard the garlic.
  8. Increase the heat to high and then add the marinated veal chops to the pan (make sure the chops are at room temperature). Cook for about 2 minutes or until the undersides have turned golden brown.
  9. Flip the veal chops and cook the other side for about 2 minutes until golden brown.
  10. Add chicken broth to the pan. Once it starts to simmer, cover the pan with a lid and let the chops braise for 5- 8 minutes or until the internal temperature reaches 145°F on an instant-read thermometer. (Refer to the notes for other doneness levels.)
  11. Remove the chops to a plate and cover with foil to keep warm (Don’t discard the juices in the pan). Let them rest for 5-10 minutes to let the juices retreat back into the meat.
  12. Make the Sauce
  13. In the meantime, leave about 1/4 cup of the juices in the pan. Increase the heat to medium-high, and add wine, butter, rosemary, thyme, salt, and pepper. Cook for a few minutes until the sauce has slightly thickened.
  14. Pour the sauce over the chops. Serve and enjoy!
Notes: How to Bake Veal Cutlets in the Oven, Preheat the oven to 350°F or 180°C and prepare the baking dish with non-stick cooking spray, olive oil, or butter. Place veal cutlet on the prepared …

Baked (Not Fried) Veal Chops Parmesan is a Lighter Take on the Italian Classic

Baked (Not Fried) Veal Chops Parmesan is a Lighter Take on the Italian Classic
With this parmesan veal chop recipe you bake the veal chops (instead of frying them), then add sauce and cheese, for a lightened-up twist on the classic veal parmesan.
Provided by: Theresa Greco
Yields: 2 servings
Number of ingredients: 10
Ingredients:
  • 2 veal loin chops
  • 4 Tbsp olive oil, divided
  • 2 garlic cloves, finely chopped
  • 1 tsp fresh rosemary, finely chopped
  • 1 tsp fresh thyme, chopped
  • 1 tsp fresh oregano, chopped
  • 2 Tbsp Italian parsley
  • ½ tsp crushed red pepper {optional}
  • salt
  • 1-2 cups mozzarella cheese, shredded
How to cook:
  1. In a small mixing bowl combine olive oil, rosemary, thyme, oregano, Italian parsley and crushed red pepper and stir. Add a dash of salt. Place the veal chops on a large cutting board and brush the olive oil and herb mixture on both sides of the chops. Preheat the oven to 375 degrees F. Heat 2 Tbsp of olive oil in an oven safe large skillet over medium-high heat. Add the garlic and sauté for two minutes. Add the veal chops and let them brown on one side for 2 minutes, flip and brown the other side for 2 minutes. Place the skillet with the veal chops into the oven and bake for 10 to 12 minutes, or until the internal temperature of the chops reaches 160 degree F. During the last couple of minutes of cooking add the mozzarella cheese and let it melt. Serve with your favorite side dish.
Notes: Pan Seared Veal Chops, Heat cast iron pan to medium high heat and coat with thin layer of avocado oil. Place veal chops down and sear for 3 minutes. After 3 minutes flip and …
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