Broiled Veal Chops Italian Style

veal chops


Tender juicy Broiled Veal Chops made with Italian seasoning is the only way for me. These mouth watering veal chops can be grilled, roasted, pan-fried or broiled. I prefer broiled so that’s what we’re going to make even though the other ways are just as delicious.

The veal chops should be at least two to three inches thick and marinated for a couple of hours to get the best flavor out of them. Serve them with my world famous double baked potatoes and you should be full for a week or you’ll at least be unable to get off the couch for a couple days. Either way I hope you enjoy them as much as I do.


  • 4 veal rib chops
  • 3 cloves of garlic chopped
  • 1 Tbls of dried oregano
  • 1 Tbls of dried basil
  • 1/2 cup of white wine
  • 1/4cup of olive oil
  • 1/4 cup of freshly squeezed lemon juice
  • 1/2 tsp of salt
  • 1/2 tsp of fresh ground black pepper
  • 1/4 cup of chopped parsley


  • In a bowl mix together the oil, wine, lemon juice, oregano, basil and garlic.
  • Season the chops with salt and pepper.
  • Place the chops in a glass baking dish.
  • Pour the mixture over the chops and marinate in the fridge for at least three hours turning the chops occasionally.
  • Remove the chops from the marinade and place under broiler about 5 minutes on each side.
  • Keep warm and let stand for around 15 minutes.

    Plate and sprinkle with parsley. Serves 4

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