Veal Chop

Veal Chop


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Change up your Christmas menu with a succulent veal chop recipe. Simply adorned with traditional herbs and hearty winter vegetables, the meat shines as the star of this holiday dinner dish.

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Chicago, IL

Serving Size / Yield

6-8 servings


  • 4 veal shoulder chops, trimmed
  • 1 med. onion, chopped
  • 1 carrot, chopped
  • 1 pinch salt
  • 1 pinch pepper
  • 2 Tbs. butter
  • 1 sprig rosemary
  • 1/2 C. dry white wine
  • 1/2 C. chicken broth

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Preheat oven to 350 degrees. In a large covered baking dish, coated with cooking spray, arrange veal chops. Arrange carrots, onion, and potatoes around the chops. Melt butter and season with salt, pepper and rosemary and rub into chops. Add broth and white wine cover and cook for 40 minutes. Internal temperature should be 140 degrees (rare) to 170 degrees (medium-well)

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