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East-West Veal Chops recipe

Fresh ginger and sesame oil add decidedlyAsian flavors to these veal rib chops.

Recipe: East-West Veal Chops

1 clove large garlic, crushed
2 (8-ounce) veal rib chops, well trimmed
1 teaspoon olive oil
1/4 teaspoon salt
1/4 cup dry white wine
1 teaspoon grated fresh gingerroot
1/2 teaspoon toasted sesame oil
1 tablespoon minced flat-leaf parsley

  • Rub garlic over both sides of veal chops.Heat olive oil in medium nonstick skillet. Add veal chops. Cook10 to 12 minutes over medium heat, turning once. Transfer toplate; sprinkle with salt. Keep warm.
  • Drain excess fat from skillet if necessary.Add wine and ginger to skillet. Cook and stir over high heat1 minute or until reduced as desired. Stir in sesame oil. Poursauce over chops. Sprinkle with parsley.

    Makes 2 servings.

    Recipe provided courtesy of Beef IndustryCouncil.

    Pork two ways and veal steak and kidney pie

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  • Comments

    1 Comment


    After trying many recipes, we still prefer to cook chanterelles by baking them for 20 minutes in chicken broth with coarsely chopped onions. Serve this over rice or pasta. Potatoes will overpower the chanterelle flavor, as will many other vegetables.

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