Veal Chops with Mixed Herb Crust
1.7g
Net Carbs
54.4g
Protein
16.5g
Fat
0.8g
Fiber
364
Calories
Ingredients:
- 2 teaspoons Sage, ground
- 2 teaspoons Thyme
- 1 teaspoon Garlic
- 3 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Parsley
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 48 ounces Veal Loin Chop
- 2 tablespoons Dijon Mustard
Directions:
Use the Atkins recipe for Atkins Low Carb Wheat Bread to make bread crumbs. You will need 3 slices of bread that has been left out for a few days to dry out or toast fresh bread in the oven until dried out then process in a food processor into bread crumbs.
- Arrange oven rack 3 to 4 inches from heat source. Heat broiler. Line a broiler pan with foil; set aside. Toast bread slices for a few minutes then grind in a blender until they form crumbs (or use bread that has staled or left uncovered until dry).
- In a bowl, combine sage, thyme, parsley, garlic, oil, salt and pepper; mix well. Remove 2 teaspoons of mixture and reserve. Add bread crumbs, stir to combine and set aside.
- Rub reserved herb mixture on chops and broil chops until golden brown and almost cooked, about 4 minutes per side.
- Remove chops from broiler and heat oven to 450°F. Spread 1 teaspoon mustard over each chop and divide herbed bread crumbs among chops. Bake chops until crust is browned and an instant-read meat thermometer registers 145°F (for medium) when inserted into center of chop without touching the bone, 10 to 12 minutes.
- Remove from oven and serve immediately.
