Often times when I eat veal in a restaurant, on most occasions, it is dry and lacks flavor. So I set out to make a veal recipe that is both moist and flavorful. I have cooked this recipe several times – initially, I used fresh tomatoes and carrots and it was very good. In this most recent recipe, I wanted a much simpler flavor, so I eliminated the carrots and tomatoes. Now I think it is just the most perfectly tender, moist and delicious veal recipe. My family usually don’t like veal as much as I do, but this recipe did make a difference in starting a family love affair with veal chops.
I encourage you to try this recipe. Enjoy and please send me your comments, feedback, and questions. Thanks so much for visiting my blog.
Notice: If you like this recipe or any of the other recipes on my website, I encourage you to share them with family and friends in the form of directing them to my website link. https://julietkitchen.com
Perfect Baked Veal Chops
Ingredients
- 5 Veal Chops about half-inch thick
- 3 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 3/4 cup all purpose flour
- 1/4 cup fresh flat leaf parsley chopped
- 1 tablespoon fresh garlic minced
- 10 baby white onions peeled
- 1 pound baby potatoes
- 1 small shallot chopped
- 4 tablespoons extra virgin olive oil
- 1/2 cup white wine
Instructions
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Preheat the over to 350 degrees.
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Wash and dry the veal chops with a paper towel. Season the veal with 2 teaspoons salt and 3/4 teaspoon black pepper
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Put the flour on a large plate.
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Over a medium flame, heat two tablespoons of the olive oil, in a large heavy bottom saute pan that is oven proof with an oven-proof lid.
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Dust each piece of the veal with the flour. Shake off excess flour. Lightly brown the meat on both sides in the hot oil. Remove the browned meat to a plate and set aside.
Note: I do this in two batches to prevent overcrowding, which impacts how well the meat is browned. You may need to add a tablespoon of olive oil when you brown the second batch.
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Add one tablespoon olive oil to the same pan. Heat the oil.
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Add the shallots, and baby onions. Saute for three minutes - do not brown the onions.
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Add the garlic and parsley. Saute for one minute until fragrant.
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Add the potatoes and coat with the sauteed onions.
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Add the remaining salt and pepper.
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Add the white wine. Stir, scraping up any brown bits from the bottom of the pan.
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Add the veal chops and coat with the mixture. Cover the pan with a tight lid that is oven proof. Place the pan in the preheated oven and bake for one hour. Test the meat with a fork for tenderness.
Note: Do not be tempted to open the pan during the cooking time. Keeping the pan closed for the full cooking time allows the meat to steam bake in the wine mixture. This is what makes the meat very tender and moist.
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Remove from the oven, garnish with additional parsley, plate and serve.
Enjoy!
Recipe Notes
Use a good quality white wine - not the stuff in the grocery store. Serve with your favorite pasta and vegetables. Â I usually serve this with my favorite vegetable.
