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Suggest a better descriptionWhisk 3/4 cup oil and lemon juice
Mix Thyme salt and pepper and rip over chops
Place in dish and pour lemon and oil over
Let stand 15 minutes
Preheat oven to 450
Combine shallots, vinegar, 1/4 cup oil in medium roasting pan, toss to coat
Sprinkle with salt and pepper
Roast till shallots browned, about 15 minutes
Add tomatoes and roast, stirring occasionally, about 15 minutes longer
Remove from oven, add capers and reserve brine. Stir.
Meanwhile, heat large oven proof skillet over heat. Drain chops and transfer marinade to small saucepan
Add veal to skillet, cook till browned, about 3 minutes per side
Transfer skillet to oven, roast till desired done ness....about 10 minutes. Bring reserved marinade to a boil for 2 minutes.
Place veal on plate, add tomato shallot mixture, drizzle with oil and lemon
serve with polenta
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (92g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 153 | ||
Calories from Fat: 123 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.7g | 18 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 1217.1mg | 42 % | |
Potassium 106.6mg | 3 % | |
Total Carbohydrate 8.5g | 3 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 7.4g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 153
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