Marcho Farms
Veal Loin Chops Italiano
Marcho Farms, located in Pennsylvania Dutch
country, is involved in all aspects of veal production and is the largest veal producer in the nation.
Here is a tasty and easy veal loin chop recipe.
1 cup flour
1 teaspoon onion salt
1 teaspoon garlic salt
1/4teaspoon ground pepper
2 teaspoons olive oil
2 teaspoons butter
4 veal loin chops
2 garlic cloves, crushed
1/2green bell pepper, diced
1 medium onion, diced
2 stalks celery, diced
1/2cup red wine
1 141/2-ounce can
tomato sauce
Salt and pepper
1. Combine flour, onion salt, garlic salt and
ground pepper. Heat oil and butter over medium
heat in a large frying pan. Dredge chops in
seasoned flour and brown on both sides.
Remove chops and keep warm.
2. Add garlic, bell pepper, onion and celery to
pan and cook on low heat, not browning.
3. Add wine, scraping pan with a wooden spoon;
reduce liquid by half. Stir in tomato sauce. Return
chops to the pan and cover with sauce.
4. Simmer, covered, for 30 minutes, or until
tender. Season to taste with salt and pepper.
Makes 4 servings.
Atlantic Veal and Lamb
Grilled Gremolata Veal Chops
Gremolata is a mixture of lemon zest, garlic and
parsley that can be used as a rub or sprinkled as
a garnish over meat, pasta or hearty salads to give
a bright flavor. It is a traditional finishing touch
with osso bucco, made with veal shanks.
3 tablespoons finely
chopped fresh basil
3 tablespoons finely
chopped fresh parsley
1 teaspoon freshly grated
lemon peel
1 garlic clove, crushed
4 8-ounce Atlantic Veal and
Lamb* veal rib or loin
chops, about 1 inch thick,
well-trimmed
Salt and pepper
2 medium red bell peppers,
halved lengthwise
2 teaspoons olive oil
1. In a small bowl, combine basil, parsley, lemon
peel and garlic. Reserve 1 tablespoon.
2. Season chops with salt and pepper to taste.
Press herb mixture on both sides of veal chops.
Brush bell peppers with oil. Grill chops and peppers
uncovered over medium heat, turning occasionally,
for 12-14 minutes, or until peppers are tender and
veal reaches an internal temperature of 130-140°F,
for medium-rare.
3. Cut each pepper half into three pieces to serve
with a chop. Sprinkle reserved herb mixture over
each plate. Makes 4 servings.
*Brands may vary by region; substitute a similar product.
