These Veal Chops Italienne offer a quick yet elegant dinner solution that captures the essence of classic Italian flavors. Thin-cut veal chops are pan-seared to a golden brown, locking in juices before being bathed in a rich, savory sauce. The sauce combines crushed garlic, sweet tomato base, dried oregano, and a splash of red wine for depth. A final sprinkle of Parmesan cheese adds a salty, nutty finish that ties the dish together. This recipe is perfect for weeknight meals when you want something sophisticated without spending hours in the kitchen. The mild flavor of the veal pairs beautifully with the robust herbs and tomatoes. Serve with crusty bread to soak up the sauce or alongside simple roasted vegetables for a balanced meal. It&# 226;ÂÂs a comforting dish that feels like a restaurant treat made right at home.
Veal Chops Italienne
Description
These Veal Chops Italienne offer a quick yet elegant dinner solution that captures the essence of classic Italian flavors. Thin-cut veal chops are pan-seared to a golden brown, locking in juices before being bathed in a rich, savory sauce. The sauce combines crushed garlic, sweet tomato base, dried oregano, and a splash of red wine for depth. A final sprinkle of Parmesan cheese adds a salty, nutty finish that ties the dish together. This recipe is perfect for weeknight meals when you want something sophisticated without spending hours in the kitchen. The mild flavor of the veal pairs beautifully with the robust herbs and tomatoes. Serve with crusty bread to soak up the sauce or alongside simple roasted vegetables for a balanced meal. It&# 226;ÂÂs a comforting dish that feels like a restaurant treat made right at home.Ingredients
Directions
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Pat the veal chops dry with paper towels and season both sides generously with salt and pepper.
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Heat the vegetable oil in a large, oven-safe skillet or heavy-bottomed pan over medium-high heat.
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Add the crushed garlic to the oil and sauté for about 30 seconds until fragrant but not browned.
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Place the veal chops in the hot skillet and sear for 2-3 minutes per side until golden brown.
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While the veal sears, combine the tomato sauce, oregano, sugar, chives, and red wine in a small bowl and whisk until smooth.
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Pour the tomato sauce mixture evenly over the seared veal chops in the skillet.
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Reduce heat to medium-low and simmer uncovered for 5-6 minutes, basting the chops occasionally with the sauce.
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Sprinkle the grated Parmesan cheese over the chops and simmer for an additional 1 minute until the cheese melts.
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Remove from heat and let rest for 2 minutes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 171.0kcal
- % Daily Value *
- Total Fat 6.0g10%
- Saturated Fat 2.2g12%
- Cholesterol 81.0mg27%
- Sodium 69.0mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 27.0g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you do not have an oven-safe skillet, you can transfer the chops to a microwave-safe dish to finish heating, though stovetop simmering yields better texture.
For a richer sauce, you can add a tablespoon of butter at the end of cooking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to prevent the veal from becoming tough.
Feel free to substitute the red wine with beef broth if you prefer an alcohol-free version.
