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