Reviewed: Apr. 17, 2012

I never cooked veal chops before so I'm glad I found this recipe. It was delicious! I did add some shallots and white wine to the pan. I also followed someone's suggestion and used an oven proof skillet. Why use an extra dish when you don't have to? I did use almond meal instead of bread crumbs since I'm trying to keep gluten free. I will make again!

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Reviewer:

lulu

Reviewed: Mar. 31, 2012

This was a wonderful recipe. It turned out very moist.

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Reviewer:

Kimberly

Cooking Level: Intermediate

Reviewed: Feb. 19, 2012

I made this dish but I amped up the flavor by following comments from the most helpful reviews to this recipe and it turned out to be a 5 STAR meal. We had it with the 'Pasta Basico' also found on this site recommended by chef NAPLES. This dish could easy pass for a dish at a gourmet restaurant. You will not be disappointed.

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Reviewer:

rnluther

Reviewed: Jan. 24, 2012

Absolutely love this recipe!

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Reviewer:

Bella

Reviewed: Jan. 6, 2012

I read the others and tweaked my prep. I did use garlic as well as onion; I added dried basil, oregano, and parsley to the unseasoned panko bread crumbs and parmesan cheese mix; I did it all in one pan from stovetop to oven - a small non-stick Le Creuset skillet. I used butter and xvoo to brown the chops first, plated them and then put the onions and garlic in, adding 1/4 cup white wine (not broth). I put the chops back on top and top the entire pan with the bread crumb mixture. After 20 minutes I added a little bit more water -- maybe another 1/4 cup. I'm thinking I could have shorten the oven time by 5 minutes since the Le Creuset already was hot. AND I give and cooked food 5 or 10 minutes of "rest" time. I completely forgot to add salt and pepper! It was find without them. But that is just my cooking habit -- sodium is important but we use too much of it.

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Reviewer:

wb1954

Cooking Level: Intermediate

Home Town: Cold Spring, Kentucky, USA

Living In: Fort Lauderdale, Florida, USA

Reviewed: Dec. 3, 2011

The reciepe as is is perfect for a quick meal, can't ask for better. The veal flavor dominates the dish, and that is what it is about, the veal! I have made some changes for company to make it a little differently. I took advice from one reviewer to use one oven proof pan to do it all. For the crumbs, I used Panko breadcrumbs with the butter and added dried sage, rosemary and thyme. Instead of the broth, I used 1/4C+ Noilly Prat Vermouth and 1/3 tablespoon Glace de Viande Gold Brown Stock from "More than Gourmet". It may sound fancy (it is REALLY good) but if you get it in the one pound size, it is no more expensive than stock from the supermarket. It is beef and veal stock reduced. I seared the chops with a little oil, removed them from pan, then off heat I added the onions few cloves chopped garlic in the pan, returned the chops, poured over the sauce added the bread crumbs and herbs, and finished in the oven until internal temp was between 140 and 155. Awesome!!

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Reviewer:

cpack1000

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Cooking Level: Expert

Home Town: White Deer, Pennsylvania, USA

Living In: Selinsgrove, Pennsylvania, USA

Reviewed: Nov. 13, 2011

Love this recipe, though I did make a few changes to it. Taking some advice from naples. I used part broth and part white wine. I had no breadcrumbs or sage but did have croutons and bell seasoning. I crushed the croutons to breadcrumb texture and added the parsley, bell seasoning, garlic and Parmesan. It came out fantastic. I was not in the mood to eat but I could not pass on these.

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Reviewer:

AnaaIMVU

Reviewed: Sep. 28, 2011

I was very disappointed with this recipe. I made no changes and found the bread crumb topping too dry. Maybe it should have coated the whole chop. I think it needed more spices. After reading all positive reviews, I am surprised I nad this result.

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Reviewer:

donna

Reviewed: Apr. 13, 2011

Great recipe!!! I was very impressed. I tweaked it just a little to my liking but I think it would be wonderful just as is!!!

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Reviewer:

Maryam

Reviewed: Mar. 21, 2011

My husband loved this! I substituted the chicken broth with french onion soup base and omitted the parmasan cheese since we aren't cheese fans. Served with mashed potatos and used some of the sauce as gravy. Definitely will make again.

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