Thick-Cut Veal Chops with Rosemary, Capers and Lemon
Veal piccata is a favourite trattoria dish; we have incorporated its fresh lemon-parsley notes and added pungent capers to give our veal chops a heady flavour. The restaurant-style cooking method (searing the chops, then roasting them in the oven) allows for leisurely preparation of side dishes while the thick chops cook.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 305 |
| pro | 43 g |
| total fat | 12 g |
| sat. fat | 6 g |
| carb | 4 g |
| fibre | trace |
| chol | 196 mg |
| sodium | 541 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 14% |
| vit A | 4% |
| vit C | 5% |
| folate | 11% |
Suggested Recipes
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3 tbsp (50 mL) capers, drained
3 tbsp (50 mL) all-purpose flour
1/2 tsp (2 mL) each salt and pepper
6 thick-cut (1-1/2 inches/4 cm) veal or pork chops (about 4 lb/2 kg)
2 tbsp (25 mL) butter
2 tbsp (25 mL) finely chopped fresh rosemary (or 2 tsp/10 mL dried)
1 tbsp (15 mL) grated lemon rind
1 cup (250 mL) chicken stock
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) finely chopped parsley
Lemon wedges
Preparation:
Soak capers in water for 10 minutes. Drain; pat dry. Set aside 1 tbsp (15 mL) of the capers; finely chop remainder. Set aside.
In shallow dish, mix together flour, salt and pepper. Press both sides of chops into flour mixture; shake off excess.
In skillet over medium-high heat, melt 1 tbsp (15 mL) of the butter. Brown chops, in 2 batches, about 10 minutes. Place chops, overlapping slightly, in small roasting pan; roast in 400°F (200°C) oven until slightly pink inside, about 10 minutes.
Meanwhile, in same skillet, cook chopped capers, rosemary and lemon rind over medium heat, stirring, until fragrant, about 1 minute. Add stock and lemon juice; bring to boil. Cook, stirring occasionally, until reduced to about 3/4 cup (175 mL), about 5 minutes. Spoon sauce over chops; return to oven and roast for 5 minutes. Sprinkle with reserved capers and parsley. Serve with lemon wedges.
Additional Information
Tags:
Source
Canadian Living Magazine: November 2003
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