Breaded Veal Chop With Salad Of Young Greens
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup bread crumbs
- 3tablespoons chopped Italian parsley
- 2tablespoons freshly grated Parmesan cheese
- ½teaspoon kosher salt
- Freshly ground pepper to taste
- 4veal loin chops, on the bone, pounded
- 1cup buttermilk
- Olive oil spray
- 2cloves garlic, peeled and minced
- 2shallots, peeled and minced
- 1teaspoon Dijon mustard
- 1tablespoon white-wine vinegar
- 1tablespoon olive oil
- Kosher salt and freshly ground pepper to taste
- 5cups mixed greens, like watercress and Boston lettuce
The Veal
The Salad
Nutritional analysis per serving (4 servings)
446 calories; 21 grams fat; 7 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 30 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 35 grams protein; 711 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the veal, preheat the oven to 450 degrees. Combine the bread crumbs, parsley, Parmesan, salt and pepper in a medium-size bowl. Dip the veal chops into the buttermilk and then coat on both sides with the crumb mixture. Spray a large cast-iron skillet with the olive oil and heat over medium-high heat. Add the veal chops, in batches if necessary, and cook until the crumbs begin to brown, about 3 minutes on each side. Place the chops on a baking sheet, as far apart as possible. Bake until the veal is just cooked through, about 15 to 20 minutes.
- Step 2
Meanwhile, to make the salad, whisk together the garlic, shallots, mustard and vinegar. Whisk in the olive oil and season with salt and pepper. Place the greens in a large bowl. Add the vinaigrette and toss to coat. Divide the veal chops and salad among 4 plates and serve immediately.
Private Notes
Comments
The veal chops were oh so tender. The chops were about 1" thick; I pounded them but didn't break them. Some of the crust stuck to the frying pan when I browned them but it didn't ultimately matter. The 15 minute bake time could have been reduced to 12
I make a salad most every night and so I don't see that this adds anything to the dish per se. I served the chops with the Italian Roast Potatoes by Nigella Lawson.
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