Italian Herb Crusted Veal Chop


  • 2 (1/2 lb) veal chops
  • 1/4 cup Italian bread crumbs
  • 1/2 cup Parmesan cheese
  • 2 tsp garlic powder
  • 2 extra large egg
  • 1/4 cup flour, seasoned
  • 1/2 cup chicken stock
  • 1 cup white wine
  • juice of 2 lemons
  • 2 tbs unsalted butter
  • kosher salt and black pepper taste
  • 2 tbs olive oil
  • Melt butter in saucepan and gradually add flour until blended. Stir constantly until a golden brown roux is formed.
  • Add wine to a clean saucepan and using medium high heat reduce by two thirds.
  • Add the chicken stock and lemon juice, then add the roux and whisk until smooth.
  • Season with salt and pepper, then cook sauce for an additional 5-10 minutes. Taste for seasoning.
Veal Chop:
  • To prepare the veal chop, season with salt and pepper on both sides.
  • In a bowl add the Parmesan, garlic powder and bread crumbs and mix well.
  • In separate bowls add the flour and the beaten eggs.
  • Dredge the veal chop in the flour and shake off excess, then dip in the eggs letting excess drip off, then into the bread crumbs.
  • Add the olive oil to a oven proof saute pan and brown the veal chops on both sides.
  • Finish in a preheated 350 degree oven until desired doneness  is achieved.
  • Serve along with sauce.

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