Italian-Style Veal Chops

This recipe is a traditional Italian-style Veal Chop dish that can be made in your Instant Pot or stovetop. Serve these tender chops over a bed of butter noodles (pictured), along with a side salad. Serves 4 Total Time: under 1 hour.

The main ‘trick’ to this otherwise easy dish is to ensure tenderness. Veal chops are typically cut from the top round. You can find them pre-sliced in the better supermarkets or butchers, but they are rarely made correctly here in the US. They should be cut across the grain but are almost always cut with the grain, which means the muscle fibers remain intact and the meat tends to curl and toughen as it cooks.

What to do? Well, if you are on good terms with your butcher (assuming that you have a butcher, a professional that is sadly quickly disappearing) you can ask him to give you properly made veal chops. Otherwise, it becomes essential to pound the meat very well. The pounding will partially break up the fibers and tenderize the meat. And make sure that you trim off any silverskin or other connective tissue attached to the meat.

Ingredients:

4 veal chops (1.5 lbs)
Salt and pepper, to taste
2 tablespoons butter
1/2 of a 10 oz can tomato purée
1/2 cup dry white wine
1 teaspoon lemon
1 teaspoon lemon zest
1/2 teaspoon dried basil leaves
1 tablespoon fresh basil leaves and sliced lemon wedges, to garnish

Directions:

Rinse and pat dry chops then season with salt and pepper, to taste. Melt butter in a medium skillet and brown chops on both sides until lightly browned. In a small bowl combine the remaining ingredients, except the garnish and pour over chops. Bring to a boil then reduce heat to medium, let simmer until chops are tender and sauce has reduced and thickened, about 35 minutes. Test for doneness*, do not overcook meat. Taste rest to see if additional seasoning is necessary. Place chops over a bed of butter noodles and garnish with basil leaves and lemon wedges.

Instant Pot:

Rinse and pat dry chops, season with salt and pepper, to taste. Melt butter in Instant Pot on sauté setting. Brown chops on both sides. In a small bowl combine all remaining ingredients except garnish, then pour over chops. Close lid and make sure steam vent is closed. Switch from sauté to high pressure and set for 15 minutes. Use a 10 minute natural release method, then open vent to release any steam left. Carefully open lid. Check for doneness*. Taste to adjust seasonings. Place chops over a bed of butter noodles and garnish with basil leaves and lemon wedges.

* The USDA recommends cooking whole muscle veal cuts like veal steaks, roasts and chops to 145 degrees F (medium rare), 160 degrees F (medium), or 170 degrees F (well done). We always prefer meat on the rare side, so 145 degrees F is what we aim for when cooking veal.