Sheet Pan Crispy Veal Chops & Vegetables
Veal Chops & Vegetables is a quick and easy recipe, perfect for weeknight dinners. Tender veal and fresh vegetables are delicious when baked in tangy dressing. Plus, the bread crumb-coated veal chops cook on the same pan as the vegetables so that you have less dishes to wash and more time to spend with loved ones.
| Serving Size | 4 |
|---|---|
| Prep Time | 15 mins. |
| Cook Time | 25 mins. |
Ingredients
- 4 frenched veal rib chops, about 5 ounces each
- 1/2 cup sun-dried tomato salad dressing
- 2/3 cup panko bread crumbs
- 12 cherry tomatoes
- 1/2 pound green and yellow beans
- 2 red onions, cut into quarters
- 12 carrots, cut in half lengthwise (optional)
- Salt and pepper to taste
Preparation
- Preheat the oven to 400�F.
- Brush the veal rib chops with half of the sun-dried tomato dressing.
- Place the bread crumbs in a deep plate and coat the veal chops.
- Place the veal chops on one-half of a baking sheet covered with parchment paper.
- On the other half of the baking sheet, spread the tomatoes, beans, onions and carrots.
- Drizzle the vegetables with the remaining dressing. Season with salt and pepper.
- Bake for 25 to 30 minutes, turning the chops halfway through cooking
Sheet Pan Crispy Veal Chops & Vegetables
Veal Chops & Vegetables is a quick and easy recipe, perfect for weeknight dinners. Tender veal and fresh vegetables are delicious when baked in tangy dressing. Plus, the bread crumb-coated veal chops cook on the same pan as the vegetables so that you have less dishes to wash and more time to spend with loved ones.
4
Prep: 15 mins.
Cook: 25 mins.
Preparation
- Preheat the oven to 400�F.
- Brush the veal rib chops with half of the sun-dried tomato dressing.
- Place the bread crumbs in a deep plate and coat the veal chops.
- Place the veal chops on one-half of a baking sheet covered with parchment paper.
- On the other half of the baking sheet, spread the tomatoes, beans, onions and carrots.
- Drizzle the vegetables with the remaining dressing. Season with salt and pepper.
- Bake for 25 to 30 minutes, turning the chops halfway through cooking
Ingredients
- 4 frenched veal rib chops, about 5 ounces each
- 1/2 cup sun-dried tomato salad dressing
- 2/3 cup panko bread crumbs
- 12 cherry tomatoes
- 1/2 pound green and yellow beans
- 2 red onions, cut into quarters
- 12 carrots, cut in half lengthwise (optional)
- Salt and pepper to taste
.webp?language=en)