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Italian Veal Chops With Tomato Salsa Recipe
|Veal loin chops||4 (About 41/2 Inch Thick)|
|Dry bread crumbs||125 Milliliter (About 1/2 Cup)|
|Grated parmesan cheese||75 Milliliter (About 1/3 Cup)|
|Chopped fresh parsley||25 Milliliter (About 2 Tablespoon)|
|Garlic||2 Clove (10 gm), minced|
|Grated lemon rind||5 Milliliter (About 1 Teaspoon)|
|Dried oregano||2 Milliliter (About 1/2 Teaspoon)|
|Dried basil||2 Milliliter (About 1/2 Teaspoon)|
|Olive oil||1 Pound|
|Tomato salsa||1⁄2 Cup (8 tbs)|
|Salt||1⁄4 Teaspoon (About 1 Milliliter)|
|Pepper||1⁄4 Teaspoon (About 1 Milliliter)|
Serving size: Complete recipe
Calories 5583 Calories from Fat 4536
% Daily Value*
Total Fat 513 g788.9%
Saturated Fat 79 g395.2%
Trans Fat 0 g
Cholesterol 637.8 mg
Sodium 2982 mg124.2%
Total Carbohydrates 111 g36.8%
Dietary Fiber 9.9 g39.7%
Sugars 12.7 g
Protein 143 g286.4%
Vitamin A 60.2% Vitamin C 75.1%
Calcium 122.5% Iron 75.8%
*Based on a 2000 Calorie diet
In shallow dish, beat egg.
In separate shallow dish, combine bread crumbs, Parmesan, parsley, garlic, lemon rind, basil, oregano, salt and pepper.
Dip chops in beaten egg to coat on both sides, then dip in bread crumb mixture to coat thickly on all sides, pressing crumbs so that they adhere to chops.
Arrange in one layer on waxed paper lined platter or baking sheet.
Refrigerate, covered, at least 2 hours or up to 24 hours to set bread crumb coating.
Drizzle a little oil over chops.
Place on oiled barbecue grill; grill over medium high heat 5 minutes on each side until coating is crisp and chops are juicy and tender.