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Veal Chops


"Quick and easy veal chops. Goes well with mashed potatoes and steamed vegetables."
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1 h 15 m servings 356 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 4.7g
  • 2%
  • Protein:
  • 29.7 g
  • 59%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 416 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Season both sides of veal chops with salt, black pepper, and cumin.
  3. Put 3 to 4 slices butter in the bottom of a 9x13-inch casserole dish; sprinkle in about 1/4 of the mozzarella cheese, 1/4 of the provolone cheese, and 1/4 of the white Cheddar cheese. Arrange a layer of veal chops atop the cheese layer. Top each chop with 2 to 3 slices butter, 1/3 of the mushrooms, and 1/4 of the mozzarella cheese, 1/4 of the provolone cheese, and 1/4 of the white Cheddar cheese. Continue layering with the remaining ingredients.
  4. Pour enough water into the casserole dish to just cover the bottom; cover dish with aluminum foil and an oven-safe lid.
  5. Bake in the preheated oven until veal is no longer pink in the center, about 1 hour.

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