Veal Chops with Mixed Herb Crust

DifficultyDifficult
Yield6 servings
Prep20 mins
Cook22 mins

1.7g

Net Carbs

54.4g

Protein

16.5g

Fat

0.8g

Fiber

364

Calories

Veal Chops with Mixed Herb Crust

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. 
  1. 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).
  2. 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.
  3. Rub reserved herb mixture on chops and broil chops until golden brown and almost cooked, about 4 minutes per side.
  4. 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.
  5. Remove from oven and serve immediately.

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