Veal Chops With Sun Dried Tomatoes Recipe


Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelEasy
Health IndexAverageServings6
MethodMain Ingredient


 Veal chops8 , trimmed of all visible fat
 Seasoned flour1⁄2 Cup (8 tbs)
 Butter2 Ounce (60 Gram)
 Garlic1 Clove (5 gm), crushed
 Prosciutto slice6 , chopped
 Fresh rosemary2 Tablespoon, chopped
 Dry white wine8 Fluid Ounce (250 Milliliter)
 Sun dried tomatoes16 , chopped
 Fresh basil4 Tablespoon, chopped

Nutrition Facts

Serving size

Calories 761 Calories from Fat 327

% Daily Value*

Total Fat 36 g55.9%

Saturated Fat 16.5 g82.6%

Trans Fat 0 g

Cholesterol 351.6 mg

Sodium 630.4 mg26.3%

Total Carbohydrates 14 g4.5%

Dietary Fiber 1.8 g7.3%

Sugars 2.5 g

Protein 83 g165.6%

Vitamin A 19.1% Vitamin C 8.7%

Calcium 10.8% Iron 28.1%

*Based on a 2000 Calorie diet


1. Coat chops with flour shaking off excess.

2. In a fry pan melt butter, cook garlic, prosciutto and rosemary over a high heat for 2 minutes and brown chops on both sides.
3. Stirring in wine, bring to the boil, reduce heat and simmer for 30 minutes or until veal is cooked.
4. From the pan remove chops and prosciutto and set aside to keep warm.
5. Increasing the heat, stir in tomatoes and cook until sauce is reduced by half.
6. Stir in basil, spoon sauce over chops.

7. Top with prosciutto and serve.