Sheet Pan Veal Crispy Chops and Vegetables


  • 4 Quebec Veal frenched rib chops about 180 g (approximately 1/3 lb) each
  • 125 ml (1/2 cup) sun-dried tomato dressing
  • 160 ml (2/3 cup) panko breadcrumbs
  • 12 cocktail tomatoes
  • 250 g (about 1/2 lb) green and yellow beans
  • 2 red onions cut into quarters
  • 12 nantes carrots cut in half lengthwise (optional)
  • Salt and pepper to taste


  1. Preheat the oven to 205°C (400°F).
  2. Brush the veal rib chops with half of the dressing.
  3. Place the breadcrumbs in a deep plate and coat the veal chops with it.
  4. Place the veal chops on one half of a baking sheet covered with parchment paper.
  5. On the other half of the baking sheet, spread the tomatoes, beans, onions and carrots (if desired).
  6. Drizzle the vegetables with the remaining dressing. Salt and pepper.
  7. Bake for 25 to 30 minutes, turning the chops halfway through cooking.


Note: You can also use the loin chops (T-Bone steak): bake for 10 minutes in the oven, until it reaches an internal temperature of 66°C (150°F).


Photo credit: Pratico-Pratiques