Palermo Crusted Veal Chops


Named after the famed Sicilian city, the quick lemon marinade plus simple-to-make yet complex-tasting crumb crust, makes these chops a remarkable feast for both the eyes and the appetite.

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Palermo Crusted Veal Chops



4 Veal Loin Chops

1 tsp (5 mL) EACH salt and fresh ground pepper

cup (75 mL) EACH extra virgin olive oil and fresh lemon juice (about 2 lemons)

Crumb Crust

1 cup (250 mL) dry bread crumbs

¼ cup (60 mL) grated Parmesan cheese

2 tbsp (30 mL) EACH minced capers and chopped fresh parsley

1 tbsp (15 mL) minced garlic

1 tsp (5 mL) dried oregano leaves

½ cup (125 mL) extra virgin olive oil, divided


1. Place chops in a large shallow dish or bowl. Season all over with salt and pepper.

2. Combine olive oil and lemon juice in a measuring cup and pour over chops; cover and refrigerate for about 15 minutes.

3. Crumb Crust: Meanwhile, combine bread crumbs, Parmesan, capers, parsley, garlic and oregano in another shallow dish. Stir in 2 tbsp (30 mL) of the olive oil. Set aside.

4. Preheat the oven to 350°F (180°C). Drain marinade from meat; discard marinade. Coat chops in crumb crust mixture, turning and pressing to coat well. Discard any excess crumb mixture.

5. Heat remaining olive oil over medium-high heat in a large skillet. Brown chops, in batches as necessary, for about 2 minutes, turning until browned on both sides. Transfer to a parchment paper-lined rimmed baking sheet, spacing them apart.

6. Bake in preheated oven for 7 to 10 minutes or until a digital instant-read thermometer inserted sideways into chops reads 145°F (63°C) for medium-rare at the least.

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