Recipe information
Yield
Makes 2 servings
Ingredients
1/4 cup minced fresh basil
1/4 cup plus 2 tablespoons fresh breadcrumbs made from crustless French bread
1/4 cup (packed) freshly grated Parmesan cheese
2 tablespoons (1/4 stick) butter, room temperature
2 teaspoons coarse-grained mustard
2 8-ounce veal loin chops (each about 1 1/2 inches thick)
1 tablespoon olive oil
Preparation
Step 1
Preheat oven to 450°F. Mix basil, 1/4 cup breadcrumbs, Parmesan, butter and mustard in small bowl. Season with salt and pepper.
Step 2
Pat veal chops dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large ovenproof skillet over high heat. Add veal. Cook until brown, about 1 minute per side. Remove from heat. Press basil mixture onto top of veal chops. Sprinkle 1 tablespoon remaining breadcrumbs over each. Roast in oven until cooked to desired doneness, about 15 minutes for medium-rare.
