| | Baked Veal Chops 1/2 cup of skim milk
1 teaspoon of salt
1/4 teaspoon of freshly ground pepper
A dash of hot pepper sauce
1/4 cup of crushed cornflakes
1 tablespoon of snipped fresh basil
4 lean loin or shoulder veal chops
2 teaspoons of canola or corn oil
1 tablespoon of fresh lemon juice
2 teaspoons of chopped fresh parsley
1 teaspoon of freshly grated lemon zest |
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In a shallow dish, combine the milk, salt, pepper, and hot pepper sauce. In another shallow dish, mix the cornflakes and basil. Dip the veal chops first in milk mixture, then in seasoned cornflake crumbs to coat on all sides. Place on a plate, cover and refrigerate for at least 30 minutes. Preheat your oven to 375ºF. Prepare a shallow baking pan with nonstick cooking spray. Place the chops in pan, drizzle oil on top. Bake 45 - 60 minutes or until tender. In a small bowl, mix the lemon juice, parsley, and lemon zest. Sprinkle on the chops for 2 minutes before removing from the oven. Complete listing of all veal recipes |
