Although I love all parmesan-style foods, I also try to eat super healthy 90% of the time. For me, that equates to avoiding deep fried foods. With this parmesan veal chop recipe, you bake the veal chops (instead of frying them), then top with melted mozzarella cheese, for a lightened-up twist on the classic veal parmesan. There’s also no sugary tomato sauce involved, so it’s healthier in that way, too.
You can have a delicious and healthy veal parm-ish dinner on the table in about 30 minutes, with very minimal prep and only a few simple ingredients.
PS: If you aren’t a veal fan, no worries. You can easily substitute chicken, eggplant or pork and still get the same amazing results.
Parmesan-Style Veal Chops
- 2 veal loin chops
- 4 Tbsp olive oil, divided
- 2 garlic cloves, finely chopped
- 1 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme, chopped
- 1 tsp fresh oregano, chopped
- 2 Tbsp Italian parsley
- ½ tsp crushed red pepper optional
- 1-2 cups mozzarella cheese, shredded
In a small mixing bowl combine olive oil, rosemary, thyme, oregano, Italian parsley and crushed red pepper and stir. Add a dash of salt.
Place the veal chops on a large cutting board and brush the olive oil and herb mixture on both sides of the chops.
Preheat the oven to 375 degrees F.
Heat 2 Tbsp of olive oil in an oven safe large skillet over medium-high heat. Add the garlic and sauté for two minutes. Add the veal chops and let them brown on one side for 2 minutes, flip and brown the other side for 2 minutes.
Place the skillet with the veal chops into the oven and bake for 10 to 12 minutes, or until the internal temperature of the chops reaches 160 degree F.
During the last couple of minutes of cooking add the mozzarella cheese and let it melt.
Serve with your favorite side dish.