French Veal Chops Recipe

5 1 2
French Veal Chops Recipe
French Veal Chops Recipe photo by Taste of Home
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French Veal Chops Recipe

Read Reviews
5 1 2
Publisher Photo
I have been cooking for just my husband and me for the last 30 years. I come up with new recipes for two all the time. This recipe works well when you've had a busy day and can't spend much time cooking, but you still want a very special meal. -Betty Biehl, Mertztown, Pennsylvania
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 2 veal chops (1 inch thick)
  • 1/2 teaspoon salt
  • Dash pepper
  • 1 tablespoon canola oil
  • 1/2 cup chopped onion
  • 2 tablespoons butter, divided
  • 1/4 cup chicken broth
  • 1/3 cup dry bread crumbs
  • 2 tablespoons grated Parmesan cheese

Directions

Sprinkle veal chops with salt and pepper. In a skillet, brown chops on both sides in oil. Sprinkle onion into a greased shallow baking dish; dot with 1 tablespoon butter. Top with chops; drizzle with broth. Melt remaining butter; toss with bread crumbs and Parmesan cheese. Sprinkle over top.
Bake, uncovered, at 350° for 30-35 minutes or until meat is no longer pink and a meat thermometer reads 160°. Yield: 2 servings.
Originally published as French Veal Chops in Reminisce March/April 2001, p49

Nutritional Facts

1 each: 469 calories, 31g fat (13g saturated fat), 144mg cholesterol, 1146mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 31g protein.

  • 2 veal chops (1 inch thick)
  • 1/2 teaspoon salt
  • Dash pepper
  • 1 tablespoon canola oil
  • 1/2 cup chopped onion
  • 2 tablespoons butter, divided
  • 1/4 cup chicken broth
  • 1/3 cup dry bread crumbs
  • 2 tablespoons grated Parmesan cheese
  1. Sprinkle veal chops with salt and pepper. In a skillet, brown chops on both sides in oil. Sprinkle onion into a greased shallow baking dish; dot with 1 tablespoon butter. Top with chops; drizzle with broth. Melt remaining butter; toss with bread crumbs and Parmesan cheese. Sprinkle over top.
  2. Bake, uncovered, at 350° for 30-35 minutes or until meat is no longer pink and a meat thermometer reads 160°. Yield: 2 servings.
Originally published as French Veal Chops in Reminisce March/April 2001, p49

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kim User ID: 2919136 259671
Reviewed Jan. 14, 2017

"Delicious, easy prep. Maybe a little too much bread crumb topping, made it hard to see bones to cut up."

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