Pan Seared Veal Chop

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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4 servings
Calories: 434kcal

Ingredients

  • 4 Veal chop about 8 ounces per portion (the bone will account for about 4 ounces) Pro tip: Ask your butcher or meat department to cut to your specifications or use a larger veal chop and share it. 
  • 2 tbsp Steak seasoning
  • 1 tbsp Canola oil
  • 1/2 cup Beef broth
  • 1 tbsp Butter
  • 4 slices Crusty bread toasted and drizzled with olive oil if desired
US Customary - Metric

Instructions

  • Season both sides of the veal chop well with steak seasoning and salt. Then set aside for 10 to 15 minutes.
  • Preheat the oven to 350 degrees.
  • Heat a nonstick pan or cast iron skillet on medium heat. Once hot, add in the oil and sear the veal chop on both sides to a deep golden brown. Make sure to sear the edges as well. Remove the chop from the pan and add in the broth and butter. Simmer while scraping the bottom of the pan to release any burnt bits into the broth until the butter is melted and combined into the broth. Then set aside.
  • Place on a foil lined baking sheet and cook in the oven the rest of the way to your desired temperature using a thermometer (see below). (Veal is commonly consumed medium rare or medium however cook to your preference). Once cooked set on a cutting board to rest for 5 minutes. Then cut along the bone to free the meat and slice against the grain.
  • Spoon the pan au jus over the sliced veal. Serve with bread.

Notes

Internal Temperatures:
  • Rare: 115 - 120 degrees F
  • Medium Rare: 125 - 130 degrees F
  • Medium: 135 - 140 degrees F
  • Medium Well: 145 - 150 degrees F
  • Well Done: 160 degrees F

Nutrition

Calories: 434kcal | Carbohydrates: 37g | Protein: 30g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 562mg | Potassium: 457mg | Fiber: 2g | Sugar: 2g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 4mg

Pan Seared Veal Chop

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 434 kcal

Ingredients
 
 

  • 4 Veal chop about 8 ounces per portion (the bone will account for about 4 ounces) Pro tip: Ask your butcher or meat department to cut to your specifications or use a larger veal chop and share it. 
  • 2 tbsp Steak seasoning
  • 1 tbsp Canola oil
  • 1/2 cup Beef broth
  • 1 tbsp Butter
  • 4 slices Crusty bread toasted and drizzled with olive oil if desired

Instructions
 

  • Season both sides of the veal chop well with steak seasoning and salt. Then set aside for 10 to 15 minutes.
  • Preheat the oven to 350 degrees.
  • Heat a nonstick pan or cast iron skillet on medium heat. Once hot, add in the oil and sear the veal chop on both sides to a deep golden brown. Make sure to sear the edges as well. Remove the chop from the pan and add in the broth and butter. Simmer while scraping the bottom of the pan to release any burnt bits into the broth until the butter is melted and combined into the broth. Then set aside.
  • Place on a foil lined baking sheet and cook in the oven the rest of the way to your desired temperature using a thermometer (see below). (Veal is commonly consumed medium rare or medium however cook to your preference). Once cooked set on a cutting board to rest for 5 minutes. Then cut along the bone to free the meat and slice against the grain.
  • Spoon the pan au jus over the sliced veal. Serve with bread.

Notes

Internal Temperatures:
  • Rare: 115 - 120 degrees F
  • Medium Rare: 125 - 130 degrees F
  • Medium: 135 - 140 degrees F
  • Medium Well: 145 - 150 degrees F
  • Well Done: 160 degrees F

Nutrition

Calories: 434kcalCarbohydrates: 37gProtein: 30gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 97mgSodium: 562mgPotassium: 457mgFiber: 2gSugar: 2gVitamin A: 140IUVitamin C: 1mgCalcium: 69mgIron: 4mg
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