Bone in veal chops

Harold J. Bigley of New York, New York, writes: "A few months ago I went to a party in The Hamptons catered by Loaves & Fishes in Sagaponack. The veal chops with polenta were outstanding. Could you get the recipe?" Ask your butcher to french (trim the fat from) the bone end of the veal rib chops.

This recipe for veal chops with bone in is simple to prepare. Fragrant with fresh rosemary, the chops are pan-fried in butter until golden, then drizzled with a lemony pan sauce.

These Veal Chops are juicy, tender, and SO flavorful. With a few simple tricks, you can cook these bone-in veal chops in a skillet to succulent perfection – a quick dinner in less than 30 minutes!

Bone-In Veal Parmesan is the only way to have veal parmesan! Tender veal, breaded & fried with fresh marinara sauce, mozzarella cheese, & basil!

Pan-Fried Veal Chops with White Wine Sauce is an easy recipe you can make in for a restaraunt quality meal at home. Veal Chops are delicious!

Ingredients: Bone-In Veal Chops...I always buy from Kuby's in Snyder Plaza as their cuts of veal have always been consistent. Jess Hall's Seasoned Pepper Kosher Salt Brown Sugar Olive Oil Instructions: Apply Jess Hall's seasoned pepper liberally on both sides of the chop at least 1 hour prior to cooking. At cook time baste the veal with olive oil. Then add a generous amount of kosher salt and brown sugar on both sides. Grill Prep: I use the Big Green Egg and set at direct heat to a temp of…

Try this quick and easy veal chop recipe, grilled with Tuscan flavors like garlic, fresh herbs, a drizzle of olive oil and a squeeze of lemon.

Indulge in the mouthwatering flavors of tender, juicy Grilled Veal Chops with our simple, yet delicious recipe, perfect for special occasions or weekend treats. Elevate your culinary skills and impress your dinner guests with this gourmet dish that's sure to be a hit.

This is a meal for a special occasion. A Sunday family dinner, trying to impress a date or spouse, or in my case, a birthday dinner. My brother in law requested veal parm for his birthday and whe…

A classic way to prepare veal chops is with the bones 'frenched' or exposed, that is, removing the meat, fat and membranes that connect the individual rib bones, giving the chops a more aesthetic pleasing and elegant presentation. This simple and delicious recipe is at its best when made with the freshest and thickest veal chops you can find. Marinated for a few hours in an aromatic combination of fresh herbs, bold garlic, tangy lemon juice and freshly grated zest, these tender milk-fed…