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Pounded Veal Chops

For marinade
  Olive oil 2 Tablespoon
  Lemon 1⁄2 , juiced
  Chardonnay 2 Tablespoon
  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
  Salt To Taste
  White pepper To Taste
For veal
  Veal chops 4 Pound, lightly pounded
  Fine bread crumbs 57 Gram (1/2 Cup)
  Butter 2 Tablespoon

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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
60 Minutes
Cook Time: 
40 Minutes
Ready In: 
100 Minutes

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Average: 4.1 (16 votes)

Nutrition Rank

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 mg517.4%

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

Pounded Veal Chops Recipe