Sharing is caring!

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 extremely lean, 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.

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 reads 160 degrees F.

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. 

Easy Italian Veal Chops

Yield: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

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.

Print

Ingredients

For the veal chops

• 4 veal loin chops, about 2 pounds total
• 5 Tablespoons olive oil, divided
• 4 garlic cloves, 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

For serving

• Fresh Italian parsley
• Pasta
• Tomato sauce
• Shredded mozzarella or parmesan cheese

Instructions

1. 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.
2. 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.
3. Preheat the oven to 375 degrees F.
4. 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.
5. 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.
6. OPTIONAL: During the last couple of minutes of cooking you can add the mozzarella cheese to the veal chops and let it melt.
7. 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.

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.