Nodini al Pomodoro {Veal Chops in Tomato Sauce}

Veal chops make my mouth water. Perhaps it’s just hearing the word “chops” which makes me want to lick my lips. Or perhaps it’s the oh so tender veal. Chissa {who knows} but what I do know is that Nodini al Pomodoro {veal chops in tomato sauce} is a dish that tantalizes my taste buds…

They’re quick and easy to pull together to boot. Every time I see veal chops in my butchers section I pick them up. Chances are good I’ve got a nice can of Italian San Marzano tomatoes in the pantry {you can use fresh and I do when my garden is in full bloom}, and some form of a good melting cheese in my fridge! I’m betting you do too!

You’ll season the chops and LIGHTLY dredge them in flour. Be sure to shake off any excess. We’re not looking for fried chicken breading consistency here. Get your pan HOT HOT HOT and brown them up. Browning doesn’t take long at all but of course will depend on the thickness of your chops.

And then the kicker…BRANDY…it’s going to deglaze the pan {which is just a fancy term for getting all of the veal flavor off the bottom of the pan}. If you’re concerned about cooking with alcohol don’t be. The alcohol will burn off. Leaving behind just the essence of it’s flavor. Swoon!  And now for the SAUCE. This time of year I use canned tomatoes. Either tomatoes I’ve canned from my summer garden, although sadly they’re quickly running out quickly sniff sniff. Or I use San Marzano Tomatoes. Yes, I think they’re worth every penny.

The sauce is going to join forces with the veal and create a rich thick robust beautiful red blanket for the tender chops. You’ll want to have a baguette or some type of toasted bread to go along with this meal trust me. You’ll want to sop off every drop of it. And that would be delicious on it’s own, but NO, it’s topped with a slice of  cheese {Provolone, Fontina, Mozzarella, all would be fine} and then melted to a cheesy perfection.

Where’s my fork ; )

Baci!


Here are a few other Veal Chop recipes from around the web:
Mike’s Table: Veal Chops with an Herbed Pan Sauce
No Recipe’s: Cider Braised Veal Chops


Print This Recipe

Nodini al Pomodoro {Veal Chops in Tomato Sauce}
What you’ll need:
salt/pepper
4 veal chops
1 cup flour – for dredging
3 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
14.5 ounces whole tomatoes – chopped
1 1/2 ounces brandy
4 slices provolone cheese

What to do:
1. Season veal chops with salt pepper. Lightly dredge them in flour, tapping off any excess.

2. Into a deep sided pan melt the butter and oil over medium high heat. When melted add floured chops and brown on both sides. Add brandy and allow to evaporate. Add tomatoes, season with salt and pepper. Reduce heat and cook for approximately 10 minutes or until tomatoes have formed a nice sauce.

3. Place a slice of cheese onto each chop, cover and allow cheese to melt.

Buon Appetito!

35 Comments

  1. 1

    Gorgeous, gorgeous pics!

  2. 2

    Love Veal chops, unfortunately I don’t have them as much as I should or want too. Really nice addition with the Brandy…i would have never thought of that, with the provolone cheese sounds delightful!!

  3. 3

    veal chops are so amazing…and i have to say, i love when meat is dredged in flour prior to cooking. it adds such a great flavor and texture!

  4. 4

    Beautiful and tempting as always…!

  5. 5

    Yum. Seriously started drooling. These look amazing.

  6. 6

    Oh my wow, Bella, looks amazing!

  7. 7

    A wonderful dish!

  8. 8

    I can eat veal chops everyday especially in a good tomato sauce like this one. Simply beautiful!

    • 8.1

      Don’t forget the baguette with this one! You’ll want it to get every drop of that sauce ; )

  9. 9

    Oh, my goodness – you’re killing me with this recipe! One of my favorite meals is Veal Parmesan and this is so very close to that but seems even easier to prepare. Give me a plate of this and a nice glass of wine and I’m a happy girl.

  10. 10

    Paula: siccome non uso motlo il vitello, sostituisco del petto di pollo pestato sottile sottile e voila’. Quando vieni ci scambiamo due idee sulla fotografia. Se bravissima con i dettagli!

  11. 11

    I love veal chops…don’t eat them often enough.

  12. 12
    jamie /

    Please try & educate yourself on where veal actually comes from. I am always disappointed when I see recipes calling for veal. There are too many people who stick their heads in the sand & try to ignore the facts – the horrific conditions the poor calves live under just so people can have a little veal on their plate.

  13. 13

    Another tasty meal here! Love your recipes Paula!

  14. 14

    Beautiful meal.

  15. 15

    Delicious. The perfect comfort food for winter. Gorgeous pictures too, Paula

  16. 16

    Gosh I enjoy veal, good veal but it is so hard to find.

  17. 17

    These look amazing! Great and comforting. I love veal!

  18. 18

    Oh mamma mia-the brandy, the cheese. The tender veal. I wish we were neighbors. I’m always drooling when I see your photos. (wiping the drool) Buon Befana anche a te!!xx

  19. 19

    I never ate veal in the States (variety of reasons) but have found an amazing butcher here in Rome.

    I recently bought veal for the first time in my life. I must try this recipe.

    Belle foto!

  20. 20

    How good does that sound in Italian…just rolls off the tongue!
    I’m with Lora, let’s all be neighbors, so we can eat and laugh all day long:)

  21. 21

    Yummers! I’m licking *my* chops now! :)

  22. 22

    your creations are gorgeous as always!! this one is a winner:) love all the flavors in here. thanks for sharing this.

  23. 23

    I’m totally not a meat eater but oh my word, I seriously would eat meat for those delicious looking veal chops. MMmm. The sauce on the veal chops looks incredible, so flavorful! Just loooovee it!

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