Pounded Veal Chops Recipe


Preparation Time1 Hr 0 MinCooking Time40 Min
Ready In1 Hr 40 MinDifficulty LevelEasy
Health IndexAverageCuisine
Main IngredientInterest Group


For marinade
 Olive oil2 Tablespoon
 Lemon1⁄2 , juiced
 Chardonnay2 Tablespoon
 Worcestershire sauce1 Tablespoon (Preferably White)
 Chopped fresh italian parsley2 Tablespoon
 Chopped fresh thyme1 Tablespoon
 Chopped capers1 Teaspoon
 Dry mustard1 Teaspoon
 Garlic2 Clove (10 gm), mashed
 Salt To Taste
 White pepper To Taste
For veal
 Veal chops4 Pound, lightly pounded
 Fine bread crumbs57 Gram (1/2 Cup)
 Butter2 Tablespoon

Nutrition Facts

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 marinade, in a shallow dish, mix together olive oil, lemon juice, Chardonnay, Worcestershire sauce, parsley, thyme, capers, dry mustard, garlic, salt, and white pepper.
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.