Lemon Zest and Caper Veal Chops


Recipe by: Cindy Anschutz Barbieri


Total Time: 1 hour 20 minutes
Serve: 4


  • 4 veal loin chops, 1 1/4 inch thick
  • 1/4 cup extra virgin olive oil, divided
  • 1 1/4 teaspoon sea salt
  • 3/4 teaspoon freshly ground pepper
  • 1 lemon, zest then juiced
  • 5-6 tablespoons unsalted butter
  • 2 tablespoons fresh thyme leaves or 2 teaspoons of dried


  1. Place the veal chops on a large dish or platter then drizzle with olive oil and season both sides with salt and pepper.
  2. Season with the lemon zest and thyme. Let rest at room temperature for 20 minutes.
  3. Preheat the oven to 400 degrees F.
  4. Heat a large oven safe sauté pan or roasting pan large enough to hold the chops in a single layer over medium-high heat.  Melt 4 to 5 tablespoons of the butter along with 2 tablespoons of olive oil.   Once really hot add the veal chops to sear each side for about 3 minutes (only flip once).
  5. Add small cubes of the remaining butter on the veal.
  6. Transfer to the oven and roast for 15 minutes or until an instant-read thermometer registers 160 degrees F for medium and 170 degrees F for well-done.
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