Veal Chops With Creole Mustard Crust
- 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 garlic clove, minced
- 1 cup fresh breadcrumbs made from crustless French bread
- Position rack in bottom third of oven and preheat to 450u0b0F. Mix together mustard, mayonnaise, and 1/2 of green onions in small bowl.
- 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.
- Spread half of mustard mixture thickly atop each chop. Spoon crumbs atop mustard mixture. Bake until thermometer inserted horizontally into chops registers 135u0b0F for medium-rare, about 7 minutes. Transfer to plates. Sprinkle with remaining green onions.
creole mustard, mayonnaise, green onions, chops, ground allspice, olive oil, garlic, fresh breadcrumbs made
Taken from www.epicurious.com/recipes/food/views/veal-chops-with-creole-mustard-crust-231735 (may not work)