Veal Chops Stuffed with Herbs and Lemon
Veal rib chops carry quite a bit of fat along the bone, and if you were not stuffing them, you might be tempted to ask the butcher to french the bones. But here that extra surface area is needed to accommodate the herb and lemon stuffing. You can trim away the fat from the bones before serving, if desired. Wilted baby spinach tossed with toasted pine nuts and dried currants makes a delicious accompaniment.
Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 veal rib chops, each about 10 oz. and 1 inch thick, patted dry
- 3 Tbs. minced fresh dill
- 2 Tbs. minced fresh oregano
- 1 Tbs. minced fresh sage
- Grated zest of 1 small lemon
- 1/4 tsp. kosher salt, plus more, to taste
- 4 tsp. plus 2 Tbs. olive oil
- Freshly ground pepper, to taste
- All-purpose flour for dredging
- 2 Tbs. unsalted butter
- Lemon wedges for serving