Veal Chops with Mustard-Sage Crust Recipe

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

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5 2 2
Publisher Photo
Our home economists use stone-ground mustard to flavor moist veal chops. They easily bake in the oven for a quick-and-easy entree.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 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

Directions

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.
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.

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

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MY REVIEW
annrms User ID: 2649709 257001
Reviewed 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."

MY REVIEW
kmfest2009 User ID: 6145640 77471
Reviewed 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!!!"

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