Veal Chops with Creole Mustard Crust Recipe

Veal Chops with Creole Mustard Crust Recipe

  • 1/4 cup Creole mustard
  • 2 tablespoons mayonnaise
  • 2 green onions, chopped, divided
  • 2 (8 ounce) veal rib chops (each about 1 inch thick)
  • Ground allspice
  • 2 tablespoons olive oil
  • 1 large clove garlic, minced
  • 1 cup fresh breadcrumbs made from crustless French bread
  1. Position rack in bottom third of oven and preheat to 450 degrees F. Mix together mustard, mayonnaise, and 1/2 of green onions in small bowl.
  2. Sprinkle chops on both sides with salt, pepper, and allspice. Heat oil in heavy medium skillet over medium-high heat. Add veal; saute 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; saute until golden and crisp, about 1 minute.
  3. Spread half of mustard mixture thickly atop each chop. Spoon crumbs atop mustard mixture. Bake until thermometer inserted horizontally into chops registers 135 degrees F for medium-rare, about 7 minutes. Transfer to plates. Sprinkle with remaining green onions.
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