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Palermo Style (Sicilian) Veal Chops

A simple to make yet complex tasting breadcrumb mixture, plus a quick lemon marinade, makes this chop dazzle.

Prep Time: 20 minutes
Cook Time: 15 minutes
Serves: 4

Palermo Style (Sicilian) Veal Chops

4 Ontario veal chops

1 tsp (5 mL) salt

1 tsp (5 mL) ground pepper


1/2 cup (125 mL) extra virgin olive oil

1/2 cup (125 mL) lemon juice

Breadcrumb Mixture:

1 cup (250 mL) breadcrumbs

2 tbsp (30 mL) minced capers

2 tbsp (30 mL) chopped flat leaf parsley

1 tbsp (15 mL) minced garlic

1/4 cup (60 mL) grated Parmesan cheese

1 tsp (5 mL) dried oregano

1/2 (125 mL) cup extra virgin olive oil


Arrange chops in large casserole dish or bowl.

Sprinkle with salt and pepper.

Combine olive oil and lemon juice and pour over chops; set aside.

Combine breadcrumbs, capers, parsley, garlic, cheese and oregano. Mix in olive oil.

Strain the chops from the marinade and bread with breadcrumb mixture.

Preheat oven to 350 F (180 C).

Heat olive oil in large skillet to medium high and brown the chops on both sides (about 1 minute per side) and place chops on baking sheet lined with parchment paper.

Finish cooking chops to medium rare in oven. 7 to 10 minutes depending on thickness.

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