Veal chops can be prepared in a variety of ways. Many people prefer to cook them in a pan, but grilling, baking, and broiling are also popular options. To make veal chops more flavorful, cooks typically use a variety of seasonings and focus on ensuring that they are fully cooked while still remaining tender.
Sautéing the chops in a pan is one method of preparation. Season them as desired and then place them in a pan with a couple of spoonfuls of cooking oil to prepare them this way. Seasonings can be used in a variety of ways, but salt, pepper, garlic, and rosemary are commonly used to enhance flavor. Cooking time for veal chops on low heat is about 10 to 12 minutes, and cooking time on medium-to-high heat is about half as long.
Another popular method of cooking this type of veal is grilling. Many experts recommend marinating the chops overnight before cooking them over medium heat. Cooking for six to eight minutes on each side is usually sufficient. Alternatively, veal chops can be prepared with a dry rub before being grilled. Garlic, pepper, Italian seasoning, thyme, sugar, and rosemary are among the spices and herbs commonly used in such a rub.
Veal chops can also be prepared by baking or broiling them. Chops can be seasoned to taste and even dusted with flour or bread crumbs before being cooked this way. Adding moisture is often desired, so before cooking, a person can drizzle them with oil or tomato sauce. Cooking time for veal chops is typically 30 to 45 minutes in a 375° F (190.55° C) oven. In a broiler, the chops take much less time to cook and are usually ready to eat after about five minutes on each side.
Health and safety experts usually recommend using a meat thermometer to ensure the chops reach 145° F (62.77° C) before serving them, regardless of how they are prepared. Cooking veal chops to this temperature helps to ensure that they are safe to eat. Overcooking the veal can toughen it, so most chefs recommend removing the chops from the heat while the inner meat is still moist and has a pinkish tinge.