Parmesan-crusted veal chops finished with lemon and capers from Olives, Anchovies, and Capers: The Secret Ingredients of the Mediterranean Table by Georgeanne Brennan

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Notes about this recipe

  • Breadcrumbs on January 27, 2013

    ERRATA NOTE: This recipe contains an error. Only 1/4 cup of flour is required however flour is listed twice in the ingredients list.

  • Breadcrumbs on January 27, 2013

    p. 97 Really lovely. I had some smaller sized provimi chops from Tortera and since it was too cold to grill them, I landed on this recipe that’s very similar to Veal Piccata. I really liked the addition of fresh parmesan in the breadcrumb mixture as it aided in the caramelization of the crust and of course, added great flavour to an otherwise blandish cut of veal. The only change I’d make next time around would be to add a pat or two of butter to the lemon sauce to smooth out the flavour and balance the acid which, can be a bit too intense on its own with such a mildly flavoured meat. Excellent tender chops. Definitely worth repeating. Photos here: http://chowhound.chow.com/topics/887978#7855723

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