Parmesan crusted veal chop with polenta

Parmesan crusted veal chop with polenta

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  • 4 large veal chops
  • 1 free-range egg
  • Parmesan
  • 2 T olive oil
  • Polenta
  • Chicken or vegetable stock
  • Green beans

Cooking Instructions

Preheat the oven to 180°C.
Dip large veal chops in beaten egg until coated, then dip into a bowl of grated Parmesan until thickly coated.
In a hot pan, fry the chops in olive oil until golden on each side.Transfer to a baking tray and finish off in the oven for 5 minutes, or until cooked to your liking.
Prepare the polenta according to packet instructions but with chicken or vegetable stock substituted for water.
Serve the veal chops on a bed of polenta with blanched green beans.

See more polenta recipes in our guide here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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