lemon caper brown butter + toasted crouton + crispy parsley

Season the tomahawk veal chops generously with salt and black pepper on both sides.

Prepare the Veal Chops

In a large skillet, heat olive oil over medium-high heat. Add the veal chops and sear for 4-5 minutes on each side until nicely browned. Reduce heat to medium and cook for an additional 10 minutes or until desired doneness. Remove from skillet and let rest.

Sear the Chops

In the same skillet, add the butter and let it melt over medium heat. Cook until the butter starts to turn golden brown, then add the lemon juice and capers. Stir well and cook for another minute.

Make the Brown Butter Sauce

In a separate pan, toast the slices of bread until golden brown. Remove from heat and sprinkle with garlic powder, then cut into crouton-sized pieces.

Prepare the Croutons

In the same pan used for croutons, quickly fry the parsley in a small amount of oil until crispy. Remove and drain on paper towels.

Fry the Parsley

Plate the veal chops, drizzle with lemon caper brown butter sauce, top with croutons and crispy parsley. Enjoy!

Serve

Tomahawk veal chop

Salt

Black pepper

Olive oil

Unsalted butter

Fresh lemon juice

Capers

Parsley

Bread (for croutons)

Garlic powder

Tomahawk Veal Chop

Make Tomahawk Veal Chop Recipe in just 45m. lemon caper brown butter + toasted crouton + crispy parsley

Tomahawk Veal Chop Recipe

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