• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Confessions of a Closet Foodie
  • Home
  • Resources
    • Pantry
    • Beauty
    • Laundry & Stain Removal*
    • Plant Care
  • About
  • Contact
  • Navigation Menu: Social Icons

    • Instagram
You are here: Home / Mains / Veal Chops

Veal Chops

November 3, 2018 by Shelley Updated: March 3, 2023

Ingredients

2 veal chops, about 1″ thick
Juice of one lemon
Freshly ground black pepper
Dried rosemary, about 1 Tbsp, enough to season chops.
Olive oil
Seas salt
1 – 2 Tbsp Butter
1 Tbsp lemon juice
1 Tbsp water

Directions

  • Brush both sides with olive oil, season with rosemary and black pepper. Let sit for 10 minutes.
  • Melt  butter in skillet on medium high heat. When a little brown, add veal chops, season with salt. Cook on same heat for 15 minutes, turning about halfway through. When cooked to an internal temperature of 125 Degrees, remove from pan. Add lemon juice and water. Reduce a bit, scraping the browned bits off the pan, pour over veal chops and serve immediately

Filed Under: Mains Tagged With: Veal Chop

Previous Post: « Romesco Sauce
Next Post: Crudité Platter »

Primary Sidebar

Categories

Recent Posts

  • Court Bouillon
  • Kung Pao Shrimp
  • Baked Tuna Steak
  • Shrimp Cocktail
  • Red Velvet Cupcakes
  • Nanaimo Bars
  • Basic Vinaigrette or Salad Dressing
  • Dukkah
  • Thomas Keller’s 3 ingredient roast chicken
  • Slow-roasted salmon

Copyright © 2025 · Closet Foodie