Roasted veal chops with shallot butter & pappardelle

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10 min


15 min


4 Servings

Roasted veal chops with shallot butter & pappardelle

Roasted veal chops with shallot butter and pappardelle recipe Photo by Roberto Caruso

This Italian-inspired meal with creamy sauce and buttery pasta is a new favourite for fall. Serve with our warm mushroom-arugula salad.


  • 1/4 cup salted butter , at room temperature
  • 2 tbsp finely chopped shallots
  • 2 tsp finely minced capers
  • 2 tsp balsamic vinegar
  • 250-g pkg egg pappardelle pasta
  • 1 tbsp olive oil
  • 4 bone-in veal chops , or pork chops, about 245 g each
  • 1/2 tsp salt


  • BOIL a large saucepan of water.
  • MASH butter with a fork in a medium bowl until creamy. Stir in shallots, capers and vinegar until well mixed. Scrape onto a piece of waxed paper and shape into a log, twisting the ends. Freeze until firm, about 10 min.
  • ADD pasta to boiling water and cook according to package instructions, omitting salt. Drain.
  • HEAT a large frying pan over high until very hot. Add oil. Sprinkle both sides of veal with salt. Season with pepper. Add to pan. Cook until undersides are golden-brown, 2 to 3 min. Flip, then top each chop with a round of shallot butter, reserving half for pasta. Continue cooking until brown, about 2 more min. Remove from heat, and let veal rest 5 min. Toss cooked pasta with remaining shallot butter.

Nutrition (per serving)

  • Calories
  • 747,
  • Protein
  • 53 g,
  • Carbohydrates
  • 46 g,
  • Fat
  • 37 g,
  • Fibre
  • 2 g,
  • Sodium
  • 1021 mg.