Pan-Fried Veal Chops with Lemon and Rosemary

Slideshow:More Veal Recipes

  • Total Time:
  • Servings: 6


  • Six 12-ounce veal rib chops, cut 1 inch thick
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped rosemary
  • 1/4 teaspoon freshly ground black pepper
  • 4 tablespoons unsalted butter
  • Salt
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons water

How to make this recipe

  1. Rub the veal chops all over with the olive oil, chopped rosemary and black pepper. Let the chops stand at room temperature for 10 minutes.

  2. In a very large skillet, cook the butter over moderately high heat until it starts to brown, about 1 minute. Season the veal chops with salt. Add them to the skillet and pan-fry over moderately high heat, turning occasionally, until golden and an instant-read thermometer inserted in the thickest part of one of the chops registers 125°, about 15 minutes. Transfer the chops to a serving platter.

  3. Add the lemon juice and water to the skillet and cook for 1 minute, scraping up any browned bits from the bottom with a wooden spoon. Pour the pan sauce over the veal chops and serve at once.

Suggested Pairing

The bold pepper and rosemary seasoning on the pan-fried veal chops will mirror similar notes in a Shiraz blend. Look for a less concentrated example from Australia that won't overpower the delicate veal.

Contributed By Photo © Nicky Ryan Published October 2002

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Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Elizabeth Ruth Roberts

Review Body: I made this with veal shoulder chops (like the WORST cut) and they turned out delicious. It's definitely being saved to use regularly. 

Review Rating: 5

Date Published: 2016-12-09