Best 5 Easy Veal Chops Ladiva Recipes

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Indulge in the culinary delight of veal chops cooked to perfection using traditional and innovative recipes. Discover the classic Veal Chops Ladiva, where tender veal chops are pan-seared until golden brown and then finished in a rich and flavorful sauce made with white wine, chicken broth, mushrooms, and cream. For a taste of Italy, try the Veal Chops Piccata, which features veal chops coated in flour and pan-fried, then topped with a tangy and savory sauce made with lemon juice, white wine, butter, and capers. If you're looking for a lighter option, the Grilled Veal Chops with Salsa Verde will tantalize your taste buds with its succulent grilled veal chops paired with a vibrant and refreshing salsa verde made from fresh herbs, lemon zest, and olive oil. And for a unique twist, the Veal Chops with Apricot-Hazelnut Sauce combines the delicate flavor of veal chops with a sweet and nutty sauce made from dried apricots, hazelnuts, and white wine.

Check out the recipes below so you can choose the best recipe for yourself!

PAN SEARED VEAL CHOP WITH ROSEMARY



Pan Seared Veal Chop with Rosemary image

Provided by Food Network Kitchen

Categories     main-dish

Yield 2 servings

Number Of Ingredients 7

2 veal chops, about 3/4-inch thick
2 cloves garlic, finely chopped
1 tablespoons fresh rosemary, finely chopped
2 tablespoons olive oil
Salt and pepper
1/2 cup white wine
1/4 cup chicken stock

Steps:

  • Rub the chops with the garlic and rosemary, 1 tablespoon oil and salt and pepper and let sit on a plate for 15 minutes. Heat a large cast iron skillet over medium high heat and add remaining oil. Add chops to pan and cook until golden brown and then flip. Remove chops from pan to a baking dish and roast in 375 degrees F. oven for 10 minutes. Add wine and stock to cast iron pan and stir up brown bits from bottom. Serve chops with juice from pan.

VEAL CHOPS WITH ROQUEFORT BUTTER



Veal Chops with Roquefort Butter image

Provided by Ina Garten

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 6

4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 ounces good Roquefort cheese
1 tablespoon chopped scallions
8 (1-inch-thick) veal chops
Kosher salt
Freshly ground black pepper

Steps:

  • Place the butter and Roquefort cheese in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until smooth. Add the scallions and mix until combined. Cut a strip of parchment paper 4 1/2 inches wide and place the mixture on the short end of the paper. Roll into a log about 1 inch in diameter, rolling the parchment paper around the butter mixture. Chill.
  • Sprinkle both sides of the veal chops generously with salt and pepper. Allow to sit at room temperature for 15 to 30 minutes. Meanwhile, prepare a charcoal grill with hot coals. When the coals are hot, grill the chops for 6 to 8 minutes on each side, until almost cooked through. Remove to a platter and cover with aluminum foil. Allow to rest for 15 minutes. Serve with 1 or 2 slices of cold Roquefort butter on each chop.

PERFECT VEAL CHOP RECIPE (QUICK AND EASY)



Perfect Veal Chop Recipe (Quick and Easy) image

These Veal Chops are quick and easy to make, with a taste that's better than a Michelin star restaurant. Bone-in veal chops are marinated with fresh rosemary, thyme, salt, and pepper, then tenderized to succulent perfection! Drizzle them with homemade rosemary butter sauce for the most delicious dinner!

Provided by Izzy

Categories     Dinner     Main Course

Time 25m

Number Of Ingredients 13

2 veal chops (approx. 1.5 inches thick, use rib chops for the best result)
4 tablespoons olive oil (divided)
1/4 teaspoon coarse salt
freshly ground black pepper (to taste)
1 teaspoon minced fresh rosemary
1/2 teaspoon minced fresh thyme
1 large garlic clove (smashed)
1/4 cup chicken broth
3 tablespoons white wine
2 tablespoons butter
1/2 teaspoon minced rosemary
1/2 teaspoon minced thyme
salt and pepper (to taste)

Steps:

  • Place the veal chops in a shallow dish. Drizzle with 2 tablespoons of olive oil.
  • Sprinkle with salt and pepper. Then add minced rosemary and thyme.
  • Rub the olive oil and seasoning onto all sides of the veal chops.
  • Let the veal chops marinate sit at room temperature for 15-60 minutes before cooking. (Ideally let them marinate for 1 hour. DO NOT skip this step, or your veal chops won't be cooked evenly.)
  • Place a large skillet over medium heat for a few minutes until hot. Add the remaining olive oil. Once hot, add smashed garlic and cook until the clove just turned brown. Discard the garlic.
  • Increase the heat to high and then add the marinated veal chops to the pan (make sure the chops are at room temperature). Cook for about 2 minutes or until the undersides have turned golden brown.
  • Flip the veal chops and cook the other side for about 2 minutes until golden brown.
  • Add chicken broth to the pan. Once it starts to simmer, cover the pan with a lid and let the chops braise for 5- 8 minutes or until the internal temperature reaches 145°F on an instant-read thermometer. (Refer to the notes for other doneness levels.)
  • Remove the chops to a plate and cover with foil to keep warm (Don't discard the juices in the pan). Let them rest for 5-10 minutes to let the juices retreat back into the meat.
  • In the meantime, leave about 1/4 cup of the juices in the pan. Increase the heat to medium-high, and add wine, butter, rosemary, thyme, salt, and pepper. Cook for a few minutes until the sauce has slightly thickened.
  • Pour the sauce over the chops. Serve and enjoy!

Nutrition Facts : Calories 552 kcal, Carbohydrate 1 g, Protein 43 g, Fat 40 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 194 mg, Sodium 577 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 23 g, ServingSize 1 serving

SILKY VEAL CHOPS



Silky Veal Chops image

Provided by Food Network

Time 40m

Yield 2 servings

Number Of Ingredients 8

1 ounce Boursin cheese
1 1/2 tablespoons Dijon mustard
1/3 cup heavy cream
1 1/2 tablespoons butter
2 thick (1 1/2 inches) loin veal chops
Dry white wine
2 ounces Swiss or Gruyere cheese, grated
Salt and freshly grated black pepper

Steps:

  • In a mixing bowl, combine Boursin, mustard and heavy cream; season with salt and pepper.
  • In a heavy skillet melt the butter. Add the chops and brown for 4 minutes on each side. Discard the fat in the skillet, cover tightly, lower the heat and braise for about 5 minutes a side or until just done. Remove them to a broiler pan and preheat the broiler to a low setting
  • Pour 1/4 cup of white wine into the skillet and scrape the bottom and corners with a wooden spatula to lift up the deglazings, reduce until 2 tablespoons remains. Add mustard, Boursin and cream mixture to skillet and mix until Boursin barely melts into cream. Remove skillet from heat and stir in Swiss cheese. Pour this over chops and broil, about 2 inches away from heat, for a moment or just until sauce browns and is bubbly.

VEAL CHOP WITH PORTABELLO MUSHROOMS



Veal Chop with Portabello Mushrooms image

A quick, delicious entree that is sure to impress any guest, and so easy to throw together. Serve with a side of pasta and they'll think they're in Italy!

Provided by COOKINGQUEEN75

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 2

Number Of Ingredients 7

5 tablespoons olive oil, divided
1 tablespoon butter
2 veal chops
1 portobello mushroom, sliced
1 ½ cups chicken broth
1 ½ teaspoons fresh rosemary, chopped
½ cup red wine

Steps:

  • Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. Cook chops until browned, 2 to 3 minutes per side.
  • Once browned, stir in mushrooms and cook for 1 minute. Add chicken broth and rosemary; cover, and simmer 10 minutes. Stir in red wine, increase heat, and cook, uncovered, until sauce is reduced by half. Veal chops may be removed at any time to prevent over-cooking, then returned to the pan for the final minute.
  • Drizzle with remaining 1 tablespoon olive oil, and serve.

Nutrition Facts : Calories 554.9 calories, Carbohydrate 5.2 g, Cholesterol 97.5 mg, Fat 45.2 g, Fiber 0.9 g, Protein 21.7 g, SaturatedFat 10.2 g, Sodium 838.4 mg, Sugar 2.1 g

Tips:

  • Choose high-quality veal chops that are about 1 inch thick and have a good amount of marbling.
  • To ensure even cooking, pound the veal chops to an even thickness.
  • Season the veal chops generously with salt, pepper, and other desired spices before cooking.
  • Sear the veal chops in a hot skillet with butter or oil until they are golden brown and cooked through.
  • Serve the veal chops immediately with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

Ladiva's Easy Veal Chops are a delicious and versatile dish that can be enjoyed for lunch or dinner. With just a few simple ingredients and steps, you can create a restaurant-quality meal in the comfort of your own home. Whether you are a seasoned cook or a beginner, this recipe is sure to impress your taste buds and leave you satisfied. So, gather your ingredients, preheat your skillet, and get ready to indulge in a culinary delight!

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