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Second Cut Veal Chops
Our Second Cut Veal Chops are made from the front end of the rib, making them more economical than other cuts of veal. They are also very flavorful and tender, making them perfect for frying, baking, or braising.
- 2 Second Cut Veal Chops
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat oven to 400 degrees F (200 degrees C).
- Season veal chops with salt and pepper.
- Heat olive oil in a large skillet over medium heat.
- Add veal chops to skillet and cook for 3-4 minutes per side, or until browned.
- Transfer veal chops to a baking dish and bake for 10-15 minutes, or until cooked through.
- Serve immediately.
Suggested Side Dishes:
- Roasted vegetables
- Mashed potatoes
- Rice pilaf