Newsletters
Try These Next: 30 Fresh Tomato Recipes
NEXT RECIPE >

Veal Chops with Mustard-Sage Crust Recipe

Veal Chops with Mustard-Sage Crust Recipe photo by Taste of Home NEXT RECIPE >

Total Time: Prep: 15 min. Bake: 25 min.

Makes: 4 servings

Our home economists use stone-ground mustard to flavor moist veal chops. They easily bake in the oven for a quick-and-easy entree.

Ingredients

Directions

  1. 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.
  2. 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.
VIEW DIRECTIONS
Originally published as Veal Chops with Mustard-Sage Crust in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p153

Nutritional Facts

1 each: 98 calories, 4g fat (1g saturated fat), 27mg cholesterol, 457mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 8g protein.

Reviews

Nov. 20, 2016

This is a very tasty recipe. I used Panko crumbs instead soft bread crumbs, and I used an extra clove of garlic. I cooked them in my toaster oven set at 400? convection and cooked them for 25 minutes. I let them rest, tented with foil for 5 minutes. Served them with 2x baked potatoes and steamed cauliflower. Will definitely make this again. The mustard sage combo would also be great on pork chops, IMO.

Aug. 10, 2011

AAAAMMAAAZZZIINNNGGG!!!!

This was the first recipe I decided to conquer ever in my life, I bake asparagus and quartered red potatoes to go along with it. It exceeded my expectations, first time I've ever had veal and it wont be the last! My husband is crazy about this dish!! It is one of the easiest dishes I've ever made and am making it again tonight LOVE IT!!!

Reviews

Nov. 20, 2016

This is a very tasty recipe. I used Panko crumbs instead soft bread crumbs, and I used an extra clove of garlic. I cooked them in my toaster oven set at 400? convection and cooked them for 25 minutes. I let them rest, tented with foil for 5 minutes. Served them with 2x baked potatoes and steamed cauliflower. Will definitely make this again. The mustard sage combo would also be great on pork chops, IMO.

More from Taste of Home