Veal Chops with Creole Mustard Crust

Ingredients for Veal Chops with Creole Mustard Crust

• 60ml Creole mustard

• 2 tablespoons mayonnaise

• 2 spring onions, chopped, divided

• 60g veal rib chops (each about 1 inch thick)

• Ground allspice

• 2 tablespoons olive oil

• 1 large garlic clove, minced

• 110g fresh breadcrumbs made from crustless French bread

How to make Veal Chops with Creole Mustard Crust

Position rack in bottom third of oven and preheat to 232°C. Mix together mustard, mayonnaise, and 1/2 of spring onions in small bowl.

Sprinkle chops on both sides with salt, pepper, and allspice. Heat oil in heavy medium skillet over medium-high heat. Add veal; sauté until brown, about 2 minutes per side. Transfer veal to small rimmed baking sheet. Add garlic to drippings in skillet; stir 15 seconds. Add breadcrumbs; sauté until golden and crisp, about 1 minute.

Spread half of mustard mixture thickly atop each chop. Spoon crumbs atop mustard mixture. Bake until thermometer inserted horizontally into chops registers 57°C for medium-rare, about 7 minutes. Transfer to plates. Sprinkle with remaining spring onions.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.