Lemon Caper Veal Chops

Cut:  | Servings: 4 | Prep Time: 20 minutes | Cook Time: 15 minutes

Lemon scented Ontario veal chops are served up with a slightly crisp garlic breadcrumb topping for a unique twist to grilled veal. Serve them alongside a delicious linguine or a serving of your favourite garlic mashed potatoes.

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  • 2 tbsp (30 mL) extra virgin olive oil
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 1/4 cup (60 mL) lemon juice
  • 2 tbsp (30 mL) drained capers, minced
  • 2 tsp (10 ml) dried oregano leaves
  • Pinch freshly ground black pepper
  • 4 Ontario veal chops, about 2 lb/1 kg

Garlic Breadcrumb Topping:

  • 2 tbsp (30 mL) extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/2 cup (125 mL) fresh breadcrumbs
  • 1 tbsp (15 mL) chopped fresh parsley
  • 1/2 tsp (2 mL) grated lemon rind




In a large re-sealable bag, combine oil, shallot, garlic, lemon juice, capers, oregano and pepper. Add veal chops and turn to coat evenly. Seal bag and refrigerate for at least 1 hour or up to 4 hours.

Garlic Breadcrumb Topping: Meanwhile, in small nonstick skillet, heat oil over low heat and cook garlic for about 2 minutes or until softened. Stir in breadcrumbs and increase heat to medium and cook for about 5 minutes or until breadcrumbs are golden. Remove from heat and stir in parsley and lemon rind; set aside.

Place veal chops on greased grill over medium high heat and grill for about 5 minutes per side or until desired doneness.

Serve each chop with garlic breadcrumbs over top.