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Pounded Veal Chops Recipe
|Olive oil||2 Tablespoon|
|Lemon||1⁄2 , juiced|
|Worcestershire sauce||1 Tablespoon (Preferably White)|
|Chopped fresh italian parsley||2 Tablespoon|
|Chopped fresh thyme||1 Tablespoon|
|Chopped capers||1 Teaspoon|
|Dry mustard||1 Teaspoon|
|Garlic||2 Clove (10 gm), mashed|
|White pepper||To Taste|
|Veal chops||4 Pound, lightly pounded|
|Fine bread crumbs||57 Gram (1/2 Cup)|
Serving size: Complete recipe
Calories 3338 Calories from Fat 1609
% Daily Value*
Total Fat 180 g277%
Saturated Fat 70.7 g353.6%
Trans Fat 0 g
Cholesterol 1552.3 mg
Sodium 2477.4 mg103.2%
Total Carbohydrates 46 g15.3%
Dietary Fiber 6.4 g25.4%
Sugars 4.6 g
Protein 359 g718%
Vitamin A 80.2% Vitamin C 152.9%
Calcium 54.5% Iron 129.7%
*Based on a 2000 Calorie diet
For the veal, place chops into marinade and marinate chops for 1 hour.
Preheat oven to 300°F (150°C).
Dredge the chops in the fine bread crumbs.
In a skillet, heat butter and oil over medium-high to high heat.
Brown chops on both sides until very golden brown, about 5 minutes each side.
Remove to platter and place in oven for about 20 minutes.
In the same pan, add remaining marinade and quickly reduce sauce.
Spoon sauce over veal chops before serving.