Group · Meat
Veal chop
The veal chop is a prime, tasty cut from the loin of the animal, prized for its tender meat and delicate flavour. It comes as a first-rib, second-rib or neck chop, with or without the bone. With around 156 kcal per 100 g, it provides nearly 25.1 g of protein and 6.24 g of fat, with no carbohydrate or fibre. It is a white meat appreciated for its richness in good-quality protein, B vitamins and minerals such as zinc and iron. Well incorporated into a balanced, varied diet, the veal chop is an interesting source of protein, as long as you take care over the cooking method and portion size.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 156 kcal |
| Kilojoules | 657 kJ |
| Protein | 25,1 g |
| Fat | 6,3 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Vitamin B122,82 µg113 %
- Zinc6,54 mg65 %
- Phosphorus196 mg28 %
- Vitamin B33,41 mg21 %
- Iodine31 µg21 %
- Vitamin B60,26 mg19 %
- Selenium8,98 µg16 %
- Potassium305 mg15 %
See the other 10 nutrients
- Iron1,3 mg9 %
- Vitamin B10,1 mg9 %
- Vitamin A69,3 µg9 %
- Vitamin B20,11 mg8 %
- Vitamin B50,44 mg7 %
- Magnesium22,5 mg6 %
- Omega-6 LA0,46 g5 %
- Calcium29 mg4 %
- Omega-3 ALA0,02 g1 %
- DHA0 g0 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
To get the most from the nutrition facts of veal chop, it is best to favour controlled cooking. Sear it quickly in a pan or on the grill, then finish over a low heat to keep the meat pink and moist. Cooking that is too fierce or too long dries out the meat and toughens the fibres. You can also pan-fry it with a splash of olive oil, a little thyme and a knob of butter at the end of cooking to develop the aromas.
How to eat veal chop? A reasonable portion is around 120 to 150 g. Serve it with green vegetables (beans, courgettes, spinach) and a starchy food with a moderate glycaemic index such as brown rice or lentils for a complete, filling meal. Fresh herbs, garlic, lemon or a reduced pan juice lift its flavour without weighing down the plate.
- Protein: nearly 25.1 g per 100 g, ideal for maintaining muscle mass.
- Fat: about 6.24 g, a moderate amount for a meat, to be balanced over the day.
- Micronutrients: B vitamins (notably B12), zinc, iron and phosphorus.
- Carbohydrate and fibre: none, so remember to get them from the side dishes.
For athletes, veal chop is a good option for a recovery meal: its complete protein contributes to repairing muscle fibres after exercise. Pair it with a source of carbohydrate to replenish glycogen stores. If you follow a muscle-building programme or watch your intake, you can complement it with a dedicated approach to fitness nutrition and, for snacks, protein snack ideas.
For weight loss, veal chop remains higher in calories than lean cuts such as veal escalope or chicken breast. Trim the meat, limit added fats and favour cooking without frying to lighten the dish. To compare nutrition, see the food calorie table or explore the other cuts in the meat family.
Storage: keep veal chop in the fridge at between 0 and 4 °C and eat it within 2 days, or freeze it raw to extend its life. Defrost it slowly in the fridge to preserve its texture and flavour.