Our Recipes


Serves Two


Adapted from West Coast Prime Meats Cooks © 2015


  • Two 15-16 ounce bone-in veal chops
  • Half-teaspoon salt
  • Quarter-teaspoon pepper
  • Two teaspoons flour
  • One egg, whisked
  • Four ounces prepared breadcrumbs
  • Two tablespoons olive oil
  • Four ounces prepared tomato sauce
  • Four ounces mozzarella cheese, grated
  • Two tablespoons Parmesan cheese, grated


  1. Preheat the oven to 500 degrees Fahrenheit.
  2. Place the veal chops between two sheets of plastic wrap and gently pound them until they are 1/8-inch thick. Pound away from the bone so the meat does not separate.
  3. Set the flour in one bowl, the egg in another and the bread crumbs in a third bowl.
  4. Season the veal chops with the salt and pepper, then dust them with the flour, dip them completely in the egg and cover both sides with the breadcrumbs.
  5. In an ovenproof sauté pan large enough to hold both chops, heat the olive oil over medium-low flame. Add the veal chops and fry them for three minutes, then flip them to the other side and fry for an additional three minutes.
  6. Spoon the tomato sauce on top of the chop, then sprinkle the two cheeses, covering the entire top surface of the chops.
  7. Place the sauté pan in the oven and bake for approximately three minutes to melt the mozzarella and Parmesan cheeses. Remove and serve while the cheese is bubbling.

Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.


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