Vitello con Salsa di Uova, Limone e Pretzemelo Posted on 20 Mar 18:07 , 0 comments

(Veal chops with Egg, Lemon & Parsley Sauce)

Serves 4

Springtime brings tender veal to our table and this recipe is a great weeknight family meal. It goes very well with bitter greens like endive as this helps cut through the richness of the sauce.


  • 8 veal chops
  • 1/2 cup plain fl our
  • Olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped finely
  • 1/4 cup parsley, chopped finely
  • 1/2 cup white wine
  • 1/2 cup chicken stock
  • Salt, pepper
  • 2 eggs. beaten
  • 2 lemons, juiced
  • 1 tabs parsley, chopped finely


  1. In a large frying pan with a lid heat some olive oil. Dust the veal chops in a little flour and fry until lightly coloured. Remove from pan and set aside.
  2. Add a little extra olive oil the add the onion, garlic and parsley to the frying pan and cook until onion is translucent.
  3. Return the veal chops to the frying pan.
  4. Add the white wine, chicken stock, salt and pepper. Place lid on frying pan and cook on very low heat for 30 minutes.
  5. In a bowl mix together the eggs, lemon juice and parsley.
  6. Once the veal chops are cooked remove from heat and pour the egg mixture over the chops.
  7. Serve immediately.