Thick-Cut Veal Chops with Rosemary, Capers and Lemon Thick-Cut Veal Chops with Rosemary, Capers and Lemon

Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2003



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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 541 mg
  • Protein 43 g
  • Calories 305.0
  • Total fat 12 g
  • Cholesterol 196 mg
  • Saturated fat 6 g
  • Total carbohydrate 4 g


  • Iron 14.0
  • Folate 11.0
  • Calcium 5.0
  • Vitamin A 4.0
  • Vitamin C 5.0
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Thick-Cut Veal Chops with Rosemary, Capers and Lemon