Veal chops with capers and cream. One of our favorite recipes. Tender veal with a great sauce.

If you like this recipe of veal chops with capers and cream, be sure to look at some of my other recipes.

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Veal Chops with Capers and Cream

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6


  • 6 ounces veal loin chops 4 6-ounces veal loin chops, about 1 Inch thick
  • 2 tbsps butter 2 Tablespoons butter
  • 2 tbsps olive oil 2 Tablespoons olive oil
  • 2 tbsps shallots 2 Tablespoons shallots
  • 0.5 cup beef stock ½ Cup beef stock
  • 0.5 cup vermouth ½ Cup dry vermouth
  • 1 tbsp lemon juice 1 Tablespoon lemon juice
  • 0.5 cup whipping cream ½ Cup whipping cream
  • 2 tbsps capers 2 Tablespoon capers rinsed and drained
  • 2 tbsps parsley 2 Tablespoon Minced fresh parsley


  • Preheat oven to 200ᵒ.
  • Pat the veal dry with paper towels. Melt butter with oil in a heavy large skillet over medium heat.
  • Add the veal, in batches if necessary, do not crowd, and brown on one side about 7 minutes. Turn chop over. Season with salt and pepper. Continue cooking until just springy to touch and pink in the center, about 7 more minutes.
  • Transfer to cookie sheet, cover and place in the oven, leaving the door ajar.
  • Pour off all but 2 tablespoons fat in skillet
  • Add shallots and stir 2 minutes. Add stock, vermouth and lemon juice and boil until reduced by half, scraping up any brown bits
  • Stir in cream and capers
  • Simmer until thickened to sauce like consistency. Adjust seasoning
  • Adjust seasoning. Pour sauce over veal. Sprinkle with parsley and serve.


Calories: 209kcal | Carbohydrates: 1g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 59mg | Sodium: 179mg | Potassium: 145mg | Vitamin A: 520IU | Vitamin C: 2.7mg | Calcium: 19mg | Iron: 0.4mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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