Veal Chops With Bruschetta Vinaigrette

Serves: 4
Total Calories: 324


4 rib veal loin chops, about 8 ounces each
2 teaspoons dried Greek seasonings
Kosher salt and coarsely ground black pepper
1/4 cup extra-virgin olive oil
1 (12-ounce) jar tomato bruschetta
2 tablespoons red wine vinegar
1 tablespoon chopped Italian (flat-leaf) parsley
1 teaspoon lemon juice, fresh or organic bottled


Season the veal on both sides with the Greek seasoning, salt, and pepper. Heat 2 tablespoons of the oil in a large skillet over high heat. Brown the chops on both sides in the hot oil do not crowd the pan.

Add the bruschetta and vinegar stir to combine. Reduce the heat to a simmer, cover, and simmer until the chops are cooked to the desired doneness, about 8 minutes for medium.

Remove the chops to a platter. Stir the remaining 2 tablespoons oil, parsley, and lemon juice into the pan and pour over the chops before serving.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 324
Calories from Fat: 219

This Veal Chops With Bruschetta Vinaigrette recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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Veal Chops With Bruschetta Vinaigrette

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