Know what’s on your plate
Veal chop
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 189 kcal —
- Protein 18 g 37%
- Carbohydrate 0 g 0%
- Fat 13 g 17%
- Saturated fat 4.8 g 24%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 43.4 mg 2%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin C 0 mg 0%
- Thiamin (B1) 0.07 mg 6%
- Riboflavin (B2) 0.23 mg 18%
- Niacin (B3) 2.7 mg 17%
- Pantothenic acid (B5) 1.1 mg 23%
- Vitamin B6 0.2 mg 12%
- Folate (B9) 12 µg 3%
- Vitamin B12 2.8 µg 118%
Minerals
- Calcium 13 mg 1%
- Iron 1.3 mg 7%
- Magnesium 22 mg 5%
- Phosphorus 184 mg 15%
- Potassium 290 mg 6%
- Zinc 4.3 mg 39%
- Copper 0.1 mg 11%
- Manganese 0.03 mg 1%
- Selenium 5.6 µg 10%
- Iodine 2.8 µg 2%
Similar foods
- Veal steak cutlet chopno fat removed, raw120 kcal / 100 g
- Veal rib chopmilk-fed, lean and fat, raw237 kcal / 100 g
- Lamb chopsraw230 kcal / 100 g
- Lamb cutletraw333 kcal / 100 g
- Pork chopraw164 kcal / 100 g
- Calf tongueraw164 kcal / 100 g
- Calf kidneyraw81 kcal / 100 g
- Pork rib chopraw150 kcal / 100 g
- Chopaverage of veal, pork, lamb, raw177 kcal / 100 g
- Chopped vealraw98 kcal / 100 g
Questions about Veal chop
How do you cook a veal chop so it stays tender?
Pat it dry, season it and sear it in a hot, lightly oiled pan for about 3 minutes on each side. For a thick chop, finish it in a 180°C oven until the centre reaches 70°C, then rest it for 3 minutes.
How can you tell when a veal chop is cooked?
Use a meat thermometer in the thickest part, away from the bone; aim for 70°C and let the chop rest for 3 minutes. The bone can make the meat cook unevenly, so checking the centre is more reliable than judging by colour.
How should you store veal chops?
Keep raw veal chops covered on the bottom shelf of the fridge and cook them within 1–2 days of buying. Freeze them well wrapped, and thaw them in the fridge; refrigerate cooked leftovers promptly and eat within 3 days.
What goes well with a veal chop?
Try it with lemon, sage and browned butter, or serve it with roast potatoes and green vegetables. A breaded, bone-in veal chop is also the basis of cotoletta alla Milanese.
What should you look for when buying veal chops?
Choose chops with a fresh, mild smell and firm, pale pink meat. A little fine marbling helps keep the meat juicy; ask for chops of even thickness so they cook at the same rate.
Can you use a lamb chop instead of a veal chop?
Yes, though lamb has a stronger flavour. Lamb chop contains 16.3 g fat per 100 g, compared with 13 g in veal chop, so trim visible fat if you want a less rich result.
Is veal chop a good source of zinc?
Yes. Veal chop is high in zinc, which contributes to its savoury, meaty flavour.
Source: ANSES–Ciqual (France) 6510 · per 100 g · carbohydrate per EU label, fibre excluded
