← Back to Search Results
pan-frying mediterranean
Parmesan-Crusted Veal Chops Finished with Lemon and Capers

Photo by:
Comments: 0
 

Recipe

Yield: Serves 4

Ingredients

  • 1/3 cup grated Parmesan cheese
  • ½ cup freshly made fine dried bread crumbs
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 egg
  • 1 teaspoon water
  • ¼ cup all-purpose flour
  • 4 veal chops, each about 6 ounces and ½ inch thick
  • 5 tablespoons extra-virgin olive oil
  • juice of 2 lemons (about 1/3 cup)
  • 3 tablespoons capers, rinsed and drained

Directions

1 In a shallow bowl, combine the cheese, bread crumbs, salt, and pepper and mix well. In another shallow bowl, whisk together the egg and water just until blended. Spread the flour on a plate. Coat a veal chop on both sides with the flour, tapping off the excess. Dip the chop into the egg mixture, then dip it into the cheese mixture, coating it on both sides. Set the chop aside on waxed paper and quickly repeat with the remaining 3 chops.

2 In a heavy-bottomed skillet, heat the olive oil over medium heat. When it is hot, add the chops and fry, turning once, until a golden crust has formed on the exterior, 2 to 3 minutes on each side. If the chops are browning too quickly, reduce the heat to low. Cover and cook until cooked through but still faintly pink at the center, 3 to 4 minutes. Transfer to a warmed platter or individual plates and keep warm.

3 Pour off all but 1 teaspoon of the oil from the skillet. Return the pan to medium-high heat, add the lemon juice, and stir to scrape up any bits clinging to the bottom of the pan. Reduce the heat to low, add the capers, and cook, stirring, for about 30 seconds.

4 Pour the lemon juice and capers evenly over the chops and serve immediately.


©
 

Nutritional Information

Nutrients per serving (% daily value)

567kcal (28%)
1168mg (49%)
18g
1g
37g (56%)
0g
11g (53%)
19g
3g
200mg (67%)
2g
40g
53mg
586mg
37mcg RAE (1%)
10mg (16%)
153mg (15%)
3mg (17%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
the-sweet-life The Sweet Life
by Kate Zuckerman
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
desserts-4-today Desserts 4 Today
by Abby Dodge
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?