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Milan Style Veal Chops Recipe
|Veal loin chops||2 Pound, trimmed|
|All purpose flour||2 Tablespoon|
|Pancetta/Prosciutto||2 Ounce, finely chopped|
|Sage leaves/1 teaspoon dry sage||6|
|Dry white wine||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 1911 Calories from Fat 809
% Daily Value*
Total Fat 92 g142.3%
Saturated Fat 37.7 g188.6%
Trans Fat 0 g
Cholesterol 464.5 mg
Sodium 1283.2 mg53.5%
Total Carbohydrates 153 g50.9%
Dietary Fiber 82.6 g330.3%
Sugars 5.3 g
Protein 121 g242.1%
Vitamin A 254.4% Vitamin C 109.5%
Calcium 337.9% Iron 327.3%
*Based on a 2000 Calorie diet
Melt butter in an ovenproof wide frying pan over medium-high heat.
Add pancetta and sage; cook, stirring, until pancetta is lightly browned (about 5 minutes).
Lift out with a slotted spoon and set aside.
Add veal chops to pan in a single layer.
Cook, turning once, until browned on both sides (about 6 minutes); remove from pan as browned.
When all chops have been browned, return chops (and any juices), pancetta, and sage to pan.
Pour in wine; bring to a boil.
Cover pan tightly and bake in a 375° oven until chops are tender when pierced (about 40 minutes).
Transfer chops to warm dinner plates and keep warm.
Measure pan juices; you need 3/4 cup.
If necessary, add water to make 3/4 cup or boil to reduce to 3/4 cup.
Bring juices to a boil and spoon over chops.