I bought a veal chop after passing by the butcher, without clear plans at first. I thought it would be suitable to marinate it, so I went for the wine option, a few herbs, and a little patience in the oven. I've made this recipe several times and it always turns out tender if I don't force the temperature.
Quick info
Total time: about 2 hours 10 minutes
Preparation time (including minimum marinating): 1 hour 10 minutes
Baking time: 1 hour
Servings: 3-4, depending on the size of the chop
Difficulty: easy-medium, does not involve complicated techniques
Recipe type: main dish, suitable for lunch or dinner
Ingredients
1 veal chop
1 tablespoon olive oil
For the marinade:
150 ml wine (usually red, but white dry works too)
1 teaspoon Fuchs Seasoning Base
a pinch of rosemary
a pinch of sage
a pinch of Italian herbs
Preparation method
1. Wash the veal chop and dry it well with paper towels. Don’t skip this step if you want a crust and don’t let extra water remain in the dish.
2. Place the chop in a dish, preferably glass or ceramic. Pour 150 ml of wine over it, sprinkle the Seasoning Base, rosemary, sage, and Italian herbs. Mix a little with your hand or a spoon so that the meat is coated with herbs and wine on all sides.
3. Cover the dish and refrigerate for at least an hour. If you have more time, you can leave it for 2-3 hours, but a minimum of one hour helps with flavor.
4. Remove the chop from the marinade, let it sit for a few minutes to reach room temperature. Brush the meat with a tablespoon of olive oil.
5. Place the chop in a ceramic dish, preferably one with a lid. Pour the entire marinade over it.
6. Put the dish in the oven, preheated to 150°C. Bake for one hour. If you notice that too much liquid evaporates during cooking, add up to 50 ml of warm water.
7. Finally, remove the meat and let it rest for 10 minutes before slicing. Serve directly from the dish or on a plate, simple or with salad.
Why I make this recipe often
It’s a clear method for when I have a veal chop and want something quick, without the hassle of browning or complicated sauces. The meat comes out tender and the ingredients are few and handy.
Tips and variations
Tips
1. Do not increase the temperature above 150°C, otherwise the meat dries out quite quickly.
2. If you don’t have a ceramic dish, a glass or another heat-resistant dish with a lid will work.
3. You can taste the sauce at the end and adjust with salt, but usually the Seasoning Base contains enough.
Substitutions
1. You can use dry white wine if you don’t have red wine.
2. If you can’t find the Seasoning Base, use salt, pepper, and some dried herbs.
3. Olive oil can be replaced with another neutral vegetable oil.
Variations
1. You can add 2-3 cloves of garlic to the marinade if you want a stronger flavor.
2. For a different aroma, add a bay leaf next to the meat.
3. If you have sliced chops, reduce the oven time to 30-40 minutes.
Serving ideas
1. It goes well with a simple leaf salad or boiled potatoes.
2. It can be sliced thinly and placed on a platter alongside steamed vegetables.
3. The sauce from the dish can be drizzled over the meat or bread.
Frequently asked questions
1. What type of wine works best?
I have used both red and dry white wine. Both add flavor, but red tends to give the sauce a deeper color.
2. Should the chop be bone-in or boneless?
It works in both versions. I used a boneless chop.
3. What do I do if I don’t have the Seasoning Base?
You can use a mix of salt, pepper, a little onion, and granulated garlic, plus the recommended herbs.
4. Can it be marinated overnight?
Yes, but the wine can start to cook the meat slightly. An hour or two is sufficient to absorb flavor.
5. What can I serve if I’m not in the mood for salad?
Boiled potatoes, simple pilaf, or even polenta are quick options.
Nutritional values
Estimate for 100 g of cooked veal chop: approximately 200 kcal, 30 g protein, 8 g fat, under 1 g carbohydrates. The sauce adds some calories from oil and wine, but not many per serving.
Estimated values per serving (from 1 chop, 3-4 servings): 250-300 kcal, 35-40 g protein, 9-10 g fat, 2 g carbohydrates. Calories vary depending on the type and exact amount of meat used.
Storage and reheating
The chop lasts well in the fridge for 2 days, covered. I reheat it in the oven, covered, at 120°C, adding 2-3 tablespoons of water or sauce if it seems dry. I do not recommend freezing, as the meat can become fibrous upon thawing.
The recipe is simple and quite flexible, as long as you follow the basic steps.
Quick info
Total time: about 2 hours 10 minutes
Preparation time (including minimum marinating): 1 hour 10 minutes
Baking time: 1 hour
Servings: 3-4, depending on the size of the chop
Difficulty: easy-medium, does not involve complicated techniques
Recipe type: main dish, suitable for lunch or dinner
Ingredients
1 veal chop
1 tablespoon olive oil
For the marinade:
150 ml wine (usually red, but white dry works too)
1 teaspoon Fuchs Seasoning Base
a pinch of rosemary
a pinch of sage
a pinch of Italian herbs
Preparation method
1. Wash the veal chop and dry it well with paper towels. Don’t skip this step if you want a crust and don’t let extra water remain in the dish.
2. Place the chop in a dish, preferably glass or ceramic. Pour 150 ml of wine over it, sprinkle the Seasoning Base, rosemary, sage, and Italian herbs. Mix a little with your hand or a spoon so that the meat is coated with herbs and wine on all sides.
3. Cover the dish and refrigerate for at least an hour. If you have more time, you can leave it for 2-3 hours, but a minimum of one hour helps with flavor.
4. Remove the chop from the marinade, let it sit for a few minutes to reach room temperature. Brush the meat with a tablespoon of olive oil.
5. Place the chop in a ceramic dish, preferably one with a lid. Pour the entire marinade over it.
6. Put the dish in the oven, preheated to 150°C. Bake for one hour. If you notice that too much liquid evaporates during cooking, add up to 50 ml of warm water.
7. Finally, remove the meat and let it rest for 10 minutes before slicing. Serve directly from the dish or on a plate, simple or with salad.
Why I make this recipe often
It’s a clear method for when I have a veal chop and want something quick, without the hassle of browning or complicated sauces. The meat comes out tender and the ingredients are few and handy.
Tips and variations
Tips
1. Do not increase the temperature above 150°C, otherwise the meat dries out quite quickly.
2. If you don’t have a ceramic dish, a glass or another heat-resistant dish with a lid will work.
3. You can taste the sauce at the end and adjust with salt, but usually the Seasoning Base contains enough.
Substitutions
1. You can use dry white wine if you don’t have red wine.
2. If you can’t find the Seasoning Base, use salt, pepper, and some dried herbs.
3. Olive oil can be replaced with another neutral vegetable oil.
Variations
1. You can add 2-3 cloves of garlic to the marinade if you want a stronger flavor.
2. For a different aroma, add a bay leaf next to the meat.
3. If you have sliced chops, reduce the oven time to 30-40 minutes.
Serving ideas
1. It goes well with a simple leaf salad or boiled potatoes.
2. It can be sliced thinly and placed on a platter alongside steamed vegetables.
3. The sauce from the dish can be drizzled over the meat or bread.
Frequently asked questions
1. What type of wine works best?
I have used both red and dry white wine. Both add flavor, but red tends to give the sauce a deeper color.
2. Should the chop be bone-in or boneless?
It works in both versions. I used a boneless chop.
3. What do I do if I don’t have the Seasoning Base?
You can use a mix of salt, pepper, a little onion, and granulated garlic, plus the recommended herbs.
4. Can it be marinated overnight?
Yes, but the wine can start to cook the meat slightly. An hour or two is sufficient to absorb flavor.
5. What can I serve if I’m not in the mood for salad?
Boiled potatoes, simple pilaf, or even polenta are quick options.
Nutritional values
Estimate for 100 g of cooked veal chop: approximately 200 kcal, 30 g protein, 8 g fat, under 1 g carbohydrates. The sauce adds some calories from oil and wine, but not many per serving.
Estimated values per serving (from 1 chop, 3-4 servings): 250-300 kcal, 35-40 g protein, 9-10 g fat, 2 g carbohydrates. Calories vary depending on the type and exact amount of meat used.
Storage and reheating
The chop lasts well in the fridge for 2 days, covered. I reheat it in the oven, covered, at 120°C, adding 2-3 tablespoons of water or sauce if it seems dry. I do not recommend freezing, as the meat can become fibrous upon thawing.
The recipe is simple and quite flexible, as long as you follow the basic steps.