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French Veal Chops

 French Veal Chops
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
2 ServingsPrep: 15 min. Bake: 30 min.


  • 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


  • 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.
Nutritional Facts: 1 serving equals 469 calories, 31 g fat (13 g saturated fat), 144 mg cholesterol, 1,146 mg sodium, 17 g carbohydrate, 1 g fiber, 31 g protein.

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French Veal Chops (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.