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Italian Veal Chops With Tomato Salsa

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  Veal loin chops 4 (About 41/2 Inch Thick)
  Egg 1
  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)

Trim any excess fat from chops; set aside.
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.

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