Easy Italian Veal Chops are first browned in a skillet with olive oil, garlic and fresh herbs and then finished off in the oven creating a flavorful meal. Top your veal with mozzarella cheese and serve over your favorite pasta with sauce. 

EASY ITALIAN VEAL CHOPS

In my house we try to eat a wide variety of meats, vegetables, grains and fruits.

I like to expose my family to as much as possible and let them develop their tastes on their own.

Today’s Easy Italian Veal Chops were a big hit in my house and for good reason.

These veal chops are super easy to make and are bursting with flavor.

I particularly love the garlic and fresh herbs that infuse the veal. When I created these veal loin chips I drew inspiration from a meal my parents liked to eat when I was young, veal parmesan.

I remember that being one of their favorite meals and I knew the flavors of that dish would work well with the fresh herbs on this veal dish.

Similar to veal parmesan I paired the veal chops with a topping of cheese {as much as you like and you can easily add it at the end of cooking to help melt the cheese} and a side of my favorite pasta with sauce.

A lot of people I talk to don’t know how to cook with veal.

I am excited to be partnering with the Ohio Beef Council to help you all cook the perfect veal chop and share with you the nutritional benefits of eating veal. 

IS VEAL HEALTHY FOR ME?

It is rich in nutrients, especially protein, zinc, niacin, vitamins B-12 and B-6. 

Veal is a lean meat with a 3 oz. serving only containing an average of 5.6 grams of fat and 160 calories.

That means that a 3 oz. serving is not only lean but packs a lot of nutrients in.

TIPS FOR BUYING VEAL

For this recipe I bought 4 veal chops totaling to 2 pounds of meat. The cook time will depend on the thickness of the chop.

When buying veal look for veal that is creamy pink in color with a fine-grained texture. 

If there is fat covering, it should be milky white.

There should be very little if any fat marbling. 

Be careful to choose packages that are cold, tightly wrapped and without punctures or tears.

Do not purchase packages that have excessive juice.

HOW DO YOU MAKE VEAL CHOPS?

When you are ready to cook your Italian Veal Chop Recipe create a quick olive oil and fresh herb marinade for the chops.

Heat a skillet over medium high heat, adding the olive oil and garlic and letting it sauté for two minutes.

Add the veal chops to the skillet and brown both sides for about 2 minutes per side.

After browning the veal chops, finish them off in the oven for about 10 minutes, or until the internal temperature of the chops reaches 160 degrees F. Keep in mind the cook time depends on the thickness of the chop.

Cooking the veal this way creates the most succulent veal chops.

In the last two minutes of cooking sprinkle with the mozzarella cheese and let it melt in the oven. Remove and serve with your favorite pasta and sauce.

This is an easy weeknight meal but also an elegant meal for those special occasions.

HOW ARE THE CATTLE CARED FOR?

1. Veal farmers purchase dairy calves when they weigh 100 pounds and raise them until they are 5-6 months old. Veal calves live indoors, protected from extreme heat and cold, in group pens where they can socialize and receive food and veterinary care. 
2. Seven hundred farm families raise veal calves in the United States.
3. Veal calves are fed nutritionally-balanced milk or soy-based diets. These specially-controlled diets contain iron and 40 other essential nutrients, including amino acids, carbohydrates, fats, minerals and vitamins.

HOW DO YOU COOK VEAL?

1. Veal can be sautéed, stir-fried, braised, stewed, grilled or broiled. Choosing the right method of preparation is very important. And with many types of meats, it is really important not to overcook your veal.
2. Savor the flavor: You can marinate veal in the refrigerator for up to five days for chops, roasts or steaks.
3. For the best braised or stewed dishes: brown slowly to develop rich flavor, cover tightly to retain steam, and simmer gently over a very low heat.
4. Trim the fat after cooking! To preserve juiciness, leave a thin layer of fat on roasts, chops and steaks. 

OTHER VEAL RECIPES YOU MIGHT LIKE:

VEAL PICCATA

SLOW COOKER VEAL MEATBALLS

VEAL STUFFED SHELLS 

VEAL MILANESE RECIPE

Today’s post is sponsored by the Ohio Beef Council. As always, opinions are 100% my own. Thanks for supporting the brands that allow me to create new recipes for you.