Yield: 12 servings | Weight | Measure | Directions |
---|---|---|---|
Ontario veal loin chops, 1 inch (2.5cm) thick, 10-12 oz (283-340 g) each, trimmed well |
7 ½-9 lb (3.4 – 4 kg) |
12 Chops | Pat veal dry. Arrange on a large foil-lined baking sheet. |
Each coarse salt fresh cracked pepper, divided | 1 tbsp (15 mL) | Season with salt pepper. | |
Butter, melted Fresh chopped parsley Hot grainy mustard Fresh breadcrumbs |
½ cup (125 mL) ½ cup (125 mL) ½ cup (125 mL) 6 cups (1.5 mL) |
In large bowl, combine butter parsley mustard. Toss in breadcrumbs. Set aside. Divide breadcrumbs mixture over each chop. Press gently to adhere. Bake veal in a 350F (180C) until desired doneness, about 20 minutes. Remove veal from oven broil on high until golden crisp, about 2 minutes. Serve with crispy onion rings. |
Source: Ontario Veal Appeal ontariovealappeal.ca
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