Veal Piccata Chops with Parmesan and Parsley Recipe

Name: Veal Piccata Chops with Parmesan and Parsley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Two 12-ounce bone-in veal rib chops; 1 cup all-purpose flour; 1 tablespoon kosher salt; 2 teaspoons granulated garlic; 1/2 teaspoon freshly ground black pepper; 4 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; 1 cup dry white wine; 1 cup low-sodium chicken stock; 2 tablespoons brined capers, drained; 1 clove garlic, minced; 2 tablespoons fresh lemon juice; Splash red wine vinegar; 2 tablespoons chopped fresh flat-leaf parsley; 1/4 cup grated Parmesan

Servings: persons

Two 12-ounce bone-in veal rib chops
1 cup all-purpose flour
1 tablespoon kosher salt
2 teaspoons granulated garlic
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 cup dry white wine
1 cup low-sodium chicken stock
2 tablespoons brined capers, drained
1 clove garlic, minced
2 tablespoons fresh lemon juice
Splash red wine vinegar
2 tablespoons chopped fresh flat-leaf parsley
1/4 cup grated Parmesan

1
Begin by pounding out the veal chops.
2
Place the chops between two pieces of plastic wrap and gently pound from the bone out until they each are an even 1/4 inch thick.
3
In a shallow dish, combine the flour, salt, granulated garlic and pepper.
4
Dredge the veal chops in the seasoned flour and shake to remove excess flour.
5
Working with a large (12-inch) cast-iron pan, heat 2 tablespoons of the butter and the oil over medium-high heat.
6
Cook the veal chops until golden brown, about 2 minutes per side.
7
Transfer to a plate and set aside.
8
Reduce the heat to low and deglaze the pan with the white wine.
9
Scrape up any brown bits and simmer the wine until reduced by half.
10
Add the chicken stock and cook for 5 minutes.
11
Transfer the mixture to a bowl.
12
Add the capers and garlic to the pan and saute until lightly browned, about 30 seconds.
13
Add the reduced sauce back to the pan and bring back to a simmer.
14
Just before serving, add the lemon juice and a touch of red wine vinegar and turn off the heat.
15
Whisk in the remaining 2 tablespoons butter and the parsley.
16
Taste and season as needed.
17
Serve the chops on a large rimmed plate covered with the sauce and garnished with the Parmesan.

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Two 12-ounce bone-in veal rib chops, 1 cup all-purpose flour, 1 tablespoon kosher salt, 2 teaspoons granulated garlic, and more.

Yes, Veal Piccata Chops with Parmesan and Parsley falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal Piccata Chops with Parmesan and Parsley

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