Braised Veal Chops


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A delicious and hearty meal for the family on a cold winter's night.

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Serving Size / Yield

4 servings


  • 1/4 C. all-purpose flour
  • 1 pinch salt
  • 1 pinch pepper
  • 2 Tbs. butter
  • 1 med. onion, finely chopped
  • 1 carrot, finely chopped
  • 2 Tbs. chopped pancetta
  • 2 sage leaves, chopped
  • 1 sprig rosemary
  • 4 veal shoulder chops, trimmed
  • 1/2 C. dry white wine
  • 1/2 C. chicken broth

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On a piece of wax paper, mix together flour and salt and pepper to taste. In a large skillet, melt butter over medium heat. Pat the chops dry. Dip them in the flour and shake off excess. Add chops to the skillet and brown them for 3 minutes. Turn chops over and brown on the other side 2 minutes. Scatter onion, carrot, pancetta, sage and rosemary around the chops. Cook until the vegetables are softened, 5 minutes. Add wine and broth and bring to a simmer. Reduce heat to low. Cover and cook for 1hour, turning chops occasionally, until veal is tender. Serve hot.

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