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Veal Chops with Mustard-Sage Crust

 Veal Chops with Mustard-Sage Crust
Our home economists use stone-ground mustard to flavor moist veal chops. They easily bake in the oven for a quick-and-easy entree.
4 ServingsPrep: 15 min. Bake: 25 min.


  • 4 veal chops (8 ounces each)
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 cup soft bread crumbs
  • 3 tablespoons stone-ground mustard
  • 2 tablespoons minced fresh sage
  • 2 garlic cloves, minced


  • Preheat oven to 450°. Sprinkle veal chops on both sides with
  • pepper and salt. Place bread crumbs in a shallow bowl. Combine the
  • mustard, sage and garlic; spread over one side of each chop, then
  • coat with bread crumbs.
  • Place chops, coated side up, on a rack in a shallow roasting pan.
  • Bake 25-30 minutes or until a thermometer reads 160°. Yield: 4
  • servings.
Nutritional Facts: 1 serving (1 each) equals 98 calories, 4 g fat (1 g saturated fat), 27 mg cholesterol, 457 mg sodium, 8 g carbohydrate, 1 g fiber, 8 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a

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Veal Chops with Mustard-Sage Crust (continued)

Wine (continued)
medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.