Veal Chops Portuguesa

May 09, 2023May 9, 20230 2

Veal Chops Portuguesa with White Wine and Tomato Sauce

by The Chefin Main

Prep

10 min

Cook

30 min

Ready In

40 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

400

Sugar

Fat

30g

Veal Chops Portuguesa is a traditional Portuguese dish that combines juicy veal chops with a fragrant tomato sauce and white wine. This recipe is a great choice for dinner parties or special occasions as it is easy to prepare but looks and tastes impressive. The tomato sauce and white wine add depth of flavor to the veal chops while the garlic and lemon zest give it a refreshing twist. This dish is best served with a side of roasted vegetables or a simple garden salad.

Instructions

1.	Heat olive oil in a pan over medium-high heat.
2.	Season veal chops with salt and pepper and place them in the pan.
3.	Cook chops until golden brown on both sides.
4.	Stir in garlic and cook for 1 minute.
5.	Add tomato sauce, white wine, and lemon zest and bring to a simmer.
6.	Cover the pan and let it simmer for 10-15 minutes.
7.	Remove the lid and continue cooking for another 10-15 minutes until the sauce has thickened and veal chops are cooked through.
8.	Serve hot with a sprinkle of Italian parsley on top.

PROS

This dish is easy to make and packed with flavor from the white wine, tomato sauce, and garlic.

Veal is a lean and nutrient-dense protein source that is low in calories and fat compared to other meats.

CONS

Veal can be expensive and may not be readily available at all grocery stores.

Some people may have ethical concerns about consuming veal.

HEALTH & BENEFITS

Veal is a rich source of protein, iron, and vitamin B12 which are essential for energy production and muscle function.
The garlic in this recipe has antibacterial properties and may help improve heart health by reducing blood pressure and cholesterol levels.

	6 loin veal chops or 6 rib veal chops , cut 1 in thick
	1/2 cup olive oil
	1/2 cup tomato sauce
	1 cup dry white wine
	1 garlic clove , crushed
	2 tablespoons Italian parsley
	1 lemon , zest of , grated
	salt and pepper