Veal Chop Alla Camille’s Recipe
Pan fried, breaded veal rib chop, fresh mozzarella, penne, pink vodka sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Penne
Cook the penne pasta according to the package instructions in salted boiling water until al dente. Drain and set aside.
- 2
Prepare the Veal Chops
Season the veal rib chops with salt and black pepper on both sides.
- 3
Bread the Veal Chops
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan cheese. Dredge each veal chop in flour, then dip in egg, and finally coat with the breadcrumb mixture.
- 4
Pan Fry the Veal Chops
In a large skillet, heat olive oil over medium-high heat. Once hot, add the breaded veal chops and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and let rest.
- 5
Heat the Vodka Sauce
In the same skillet, add the pink vodka sauce and heat over medium heat. Stir occasionally until warmed through.
- 6
Combine and Serve
Add the cooked penne to the skillet with the vodka sauce, stirring to coat. Plate the pasta and place the veal chop on top. Add slices of fresh mozzarella on the chop and allow to melt slightly before serving.
