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These Italian veal chops are browned in garlic and herbs, then finished in the oven until juicy and tender. Inspired by the flavors of veal parmesan, this recipe is elegant enough for a holiday or date night but simple enough for a weeknight. Serve them with pasta, tomato sauce, and a sprinkle of mozzarella for a meal that tastes restaurant-worthy at home.
Why You’ll Love This Veal Chops Recipe
Growing up, my parents loved veal parmigiana, and the flavors of garlic, herbs, and melty cheese always filled our kitchen. When I created these bone-in veal chops, I wanted to capture that same flavor in a faster, more approachable way. The turning point in testing came when I browned the chops in olive oil with fresh herbs and garlic before finishing them in the oven. That method kept the meat tender and flavorful every time.
Cooking veal at home can feel intimidating, but this recipe breaks it down into easy steps. You’ll get tips on veal cooking temperature, how to keep the meat juicy, and why fresh herbs like rosemary and thyme transform simple veal chop recipes into something special.
For more Italian classics, try my Easy Veal Milanese Recipe or my Veal Piccata.
For another hearty Italian pasta dish, you might like my Veal Stuffed Shells or these Slow Cooker Veal Meatballs.
Ingredients You’ll Need
For exact ingredient amounts and instructions, see the full recipe card below.
- Veal chops: I recommend bone-in veal rib chops or loin chops for the best flavor. Milk-fed veal is mild and tender, making it an excellent choice.
- Garlic: Freshly chopped garlic infuses the oil and flavors the meat beautifully.
- Olive oil: Helps achieve a golden crust when pan-seared.
- Fresh herbs: Rosemary, thyme, oregano, and parsley add brightness. Veal chops with rosemary are especially traditional in Italian-style recipes.
- Crushed red pepper: Optional, for a little heat.
- Tomato sauce and pasta: The classic pairing for an Italian-style veal chops dinner recipe.
- Cheese: Mozzarella or parmesan for a melty finish, similar to veal parmigiana.
- Optional variations: Veal chops with mushroom sauce, breaded veal cutlets, or oven-roasted veal chops, depending on your mood.
How to Make Veal Chops
Step 1: Mix olive oil with rosemary, thyme, oregano, parsley, crushed red pepper, salt, and black pepper.
Step 2: Brush the herb mixture over both sides of the veal chops. Season again with salt and pepper.
Step 3: Heat olive oil in an oven-safe skillet over medium-high heat. Add garlic and sauté until fragrant.
Step 4: Place the veal in the skillet and brown each side for two minutes to create a golden crust. This pan-seared step locks in flavor.
Step 5: Transfer the skillet to a 375°F oven and roast for 10 to 12 minutes, until the veal cooking temperature reaches 145 to 150°F for medium, 160°F for medium-well. Rest the meat for five minutes before serving to keep it tender.
Step 6 (Optional): In the final minutes of cooking, top with mozzarella and let it melt. Serve with pasta and tomato sauce. Garnish with fresh parsley.
Recipe Tips
- Bone-in is best: They retain more moisture and flavor than boneless.
- Use a meat thermometer: 145 to 150°F for medium, 160°F for medium-well. Going higher can dry out the meat.
- Rest before slicing: Let the meat sit for at least 3-5 minutes after cooking so the juices redistribute.
- Don’t overcrowd the pan: Brown in batches if needed. Overcrowding prevents a good sear.
- Try flavor variations: Swap mozzarella for parmesan, or serve with mushroom sauce for a rich twist.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap tightly in foil or freezer-safe bags and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in a covered ovenproof dish at 325°F until heated through. Add a splash of broth or tomato sauce to keep the meat moist.
- Meal prep tip: Slice leftover chops and use them in pasta, sandwiches, or salads for a quick second meal.
Recipe FAQs
For the most juicy veal chops, cook to an internal temperature of 145 to 150°F (medium) and let them rest before serving.
A simple herb and olive oil rub is enough, but you can marinate overnight with garlic, rosemary, and lemon if you want stronger flavor.
Avoid overcooking. Sear quickly, finish in the oven, and allow them to rest. Bone-in veal chops hold moisture better than boneless.
Pan-seared veal chops finished in the oven are reliable, but grilled veal chops are excellent in summer. Oven-roasted veal chops are also simple and flavorful.
More Italian Dinner Recipes
- Italian Sausage Pasta
- Slow Cooker Italian Short Ribs
- Parmesan Crusted Pork Chops
- Slow Cooker Turkey Kale Lasagna Soup
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Italian-Style Veal Chops (with Garlic & Herbs)
Ingredients
- 4 veal loin chops, about 2 pounds total
- 5 tablespoons olive oil, divided
- 4 cloves garlic , finely chopped
- 1 tablespoons fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh oregano, chopped
- 3 tablespoons Italian parsley
- 1/2 teaspoon crushed red pepper , {optional}
- Salt and pepper
- Fresh Italian parsley
- Pasta
- Tomato sauce
- mozzarella , Shredded, or parmesan cheese
Instructions
- In a small mixing bowl combine 3 Tablespoons of olive oil, rosemary, thyme, oregano, Italian parsley and crushed red pepper {optional} and stir. Add a dash of salt and pepper.
- Place the veal chops on a large cutting board or two large plates. Brush the olive oil and herb mixture on both sides of all of the chops. Sprinkle salt and pepper on both sides of the chops.
- Preheat the oven to 375 degrees F.
- Heat 2 Tablespoons of olive oil in an oven safe large skillet over medium high heat {if you don’t have an oven safe skillet you can transfer the veal chops to a baking dish for the oven}. Add the garlic and sauté for two minutes. Add the veal chops and let them brown on one side for 2 minutes, flip and brown the other side for two minutes.
- Place the skillet with the veal chops into the oven and bake for 10 to 12 minutes, or until the internal temperature of the chops reaches 145-150 degree F.
- OPTIONAL: During the last couple of minutes of cooking you can add the mozzarella cheese to the veal chops and let it melt.
- Serve with your favorite pasta and sauce garnished with fresh Italian parsley.
Notes
- You can make the olive oil herb marinade about of whatever fresh herbs you might have on hand. Basil and sage work wonderfully as well.
- If you don’t like spice, skip the crushed red pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Such a good way to make veal!
Those pictures are crystal clear, I love Italian food too.
yuummy what a great idea looks fabulous