Veal Chops Italiano
Elevate your dinner table with "Veal Chops Italiano," a sumptuous Italian-inspired dish that combines tender, golden-seared veal chops with a rich and aromatic tomato-based sauce. Infused with the bold flavors of garlic, onion, oregano, and basil, and enhanced with a splash of white wine, this recipe creates a luscious sauce that perfectly complements the succulent meat. Simmered to perfection, the savory veal absorbs the vibrant flavors, while fresh parsley and an optional sprinkling of Parmesan cheese provide the perfect finishing touches. Ready in under an hour, this hearty dish pairs beautifully with al dente pasta, creamy polenta, or roasted vegetables, making it an ideal choice for both weeknight meals and special occasions. Experience the authentic taste of Italy in your own kitchen with this crowd-pleasing recipe!
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Recipe Information
Ingredients
- 4 pieces Veal chops
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 4 cloves Garlic
- 1 medium, diced Yellow onion
- 28 ounces Crushed tomatoes
- 1 cup White wine
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 2 tablespoons, chopped Fresh parsley
- 1 cup, grated (optional) Parmesan cheese
Instructions
Season the veal chops on both sides with salt and black pepper.
In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium-high heat.
Add the veal chops to the pan and sear for 3-4 minutes on each side, or until golden brown. Remove from the pan and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pan.
Add the garlic (minced) and diced onion to the skillet and sauté for 2-3 minutes, or until fragrant and softened.
Stir in the crushed tomatoes, white wine, tomato paste, oregano, and basil. Mix well to combine.
Bring the sauce to a simmer and allow it to reduce slightly, about 5 minutes.
Return the seared veal chops to the pan, nestling them into the sauce.
Cover the skillet with a lid and reduce the heat to low. Let the veal chops simmer for 25-30 minutes, turning once halfway through, until cooked to your desired doneness.
Remove the lid and sprinkle the chopped parsley over the sauce and veal chops.
Optional: Top with grated Parmesan cheese before serving.
Serve the veal chops with the sauce over a bed of pasta, creamy polenta, or alongside roasted vegetables. Enjoy!
Nutrition Facts
Calories |
1921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.1 g | 135% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 449 mg | 150% | |
| Sodium | 3352 mg | 146% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 34.3 g | ||
| Protein | 140.4 g | 281% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1171 mg | 90% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3733 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
