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–+ servings

Veal Chop Dinner

Adapted from a recipe in the Casserole Cook Book, page 62.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 veal chops, ½ inch thick
  • all-purpose flour, as needed
  • 2 tablespoons vegetable oil
  • ⅓ cup Parmesan cheese, grated
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 medium potatoes, sliced thin, about 4 cups
  • 2 medium onions, sliced thin, about 2 cups
  • 3 beef bouillon cubes
  • ¾ cup hot water
  • 1 tablespoon lemon juice

Instructions
 

  • Coat chops in flour on both sides. Heat the oil in a large non stick pan, when hot, brown slowly both sides of the chops.
  • In a bowl, mix together the Parmesan, salt, and black pepper. Sprinkle 2 tablespoons of mixture over the chops.
  • Cover meat with the potato slices and sprinkle with another 2 tablespoons of cheese mixture.
  • Cover the potatoes with the onion, and sprinkle the remainder of the cheese mixture.
  • Measure out the ¾ cup hot water, drop in the beef cubes and dissolve them, stir in the lemon juice, pour over the chops.
  • Reduce heat to low, cover and simmer 40 minutes or until chops and potatoes are tender.
  • Serve with your favorite sides, enjoy.

Notes

High cost per serving as I have not seen veal for sale anywhere but I would assume it is at the high end western markets.