Basil-Tarragon Veal Chops

Extra Virgin
  • 1/3 cup Filippo Berio Extra Virgin Olive Oil, divided
  • 2 tbsp minced green onion
  • 1 tbsp chopped fresh parsley
  • 1 tbsp red wine vinegar
  • 1 clove garlic, crushed
  • 1/2 tsp freshly ground pepper, divided
  • 4 lean loin veal chops, trimmed of fat (about 1 1/2 lb before trimming, including bone)
  • 1/2 tsp dried basil, divided
  • 1/2 tsp dried tarragon, divided
    • In bowl, combine 2 tbsp olive oil, green onion, parsley, vinegar, garlic, and 1/4 tsp pepper; add veal chops, coating well with marinade. Cover and refrigerate for 24 hours, turning chops several times. Remove veal chops from fridge; let come to room temperature.
    • Preheat oven to 325° degrees. In large skillet, brown veal chops in remaining oil; place each veal chop on 12-inch square of foil. Sprinkle veal chops with half of the basil and tarragon.
    • Turn chops over, sprinkle with remaining basil, tarragon and pepper. Seal foil packages and bake for about 30 minutes or until veal chops are tender.
    • Recipe provided by The Low Cholesterol Olive Oil Cookbook

    Prep Time

    15 min


    Inactive Time

    24 hr 15 min


    Cook Time

    30 min


    Total Time

    25 hr


    Servings

    4

     


    X

    Categories

    Dinners & Main Dishes

    Ingredient: Beef & Veal

    Cooking Method: Roast

    World Cuisine: Italian

    Product: Extra Virgin

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