VEAL CHOPS RECIPES EASY RECIPES

VEAL CHOPS RECIPE | ALLRECIPES

Veal Chops Recipe | Allrecipes image

Quick and easy veal chops. Goes well with mashed potatoes and steamed vegetables.

Provided by vi1

Categories Main Dishes Steaks and Chop Recipes

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 pound lean veal chops
salt and ground black pepper to taste
1 pinch ground cumin, or to taste
3 tablespoons butter, thinly sliced
2 ounces shredded mozzarella cheese
2 ounces shredded provolone cheese
2 ounces shredded white Cheddar cheese
1 (16 ounce) package sliced fresh mushrooms
2 tablespoons water, or as needed

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Season both sides of veal chops with salt, black pepper, and cumin.
Put 3 to 4 slices butter in the bottom of a 9x13-inch casserole dish; sprinkle in about 1/4 of the mozzarella cheese, 1/4 of the provolone cheese, and 1/4 of the white Cheddar cheese. Arrange a layer of veal chops atop the cheese layer. Top each chop with 2 to 3 slices butter, 1/3 of the mushrooms, and 1/4 of the mozzarella cheese, 1/4 of the provolone cheese, and 1/4 of the white Cheddar cheese. Continue layering with the remaining ingredients.
Pour enough water into the casserole dish to just cover the bottom; cover dish with aluminum foil and an oven-safe lid.
Bake in the preheated oven until veal is no longer pink in the center, about 1 hour.

Nutrition Facts : Calories 356.5 calories, CarbohydrateContent 4.7 g, CholesterolContent 132.4 mg, FatContent 24.8 g, FiberContent 1.2 g, ProteinContent 29.7 g, SaturatedFatContent 14.2 g, SodiumContent 416 mg, SugarContent 2.1 g

EASY VEAL CHOPS LADIVA RECIPE - FOOD.COM

Easy Veal Chops Ladiva Recipe - Food.com image

Meat, potatoes and vegetables all in one pan! I had a large veal shoulderblade chop which looked more like a steak than a chop, and I decided to braise it in the oven. The ingredients went together very quickly and this came out tender and moist. There was more than enough potatoes and zucchini for two, but we did finish the veal. Yum!

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 2 , 2 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs veal shoulder chops (I used shoulder blade chops with bone)
1 1/2 lbs zucchini, cut into 1/2-inch thick slices
1 1/4 lbs red potatoes, small (10 or 12 to a pound)
1 sweet onion, medium to large (chopped coarsely)
1/2 tablespoon salt
1/2 teaspoon pepper
1 tablespoon extra virgin olive oil
1/4 cup white wine (I used a Riesling)
2 small garlic cloves, grated (It's quicker than mincing)
3/4 teaspoon dried thyme
28 ounces tomatoes, canned petite diced

Steps:

Preheat oven to 400 degrees. Use a 9 x 13 glass baking dish.
Rub or brush chops with olive oil, both sides. Then sprinkle salt and pepper, to taste.
Place chops in baking dish.
Mix garlic and thyme into the wine, then pour over meat.
Arrange zucchini over the chops, then add the potatoes.
Pour can of tomatoes over all.
Cover tightly with foil, and bake for one hour at 400 degrees.
Remove vegetables to plates, then the chops. Ready to eat! We topped it with fresh grated Romano cheese and crushed red pepper. OPTIONAL: Thicken the liquid with cornstarch to make a gravy.

Nutrition Facts : Calories 884.8, FatContent 27.2, SaturatedFatContent 8.5, CholesterolContent 296.5, SodiumContent 2157.3, CarbohydrateContent 78.9, FiberContent 14.4, SugarContent 25.4, ProteinContent 79.6

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