Best 3 Grilled Veal Chops With Chestnut Stuffing And Pickled Golden Raisins Recipes
Embark on a culinary journey with grilled veal chops, a delectable main course elevated by a flavorful chestnut stuffing and pickled golden raisins. This dish promises a symphony of textures and flavors that will tantalize your taste buds. The tender and juicy veal chops, expertly grilled to perfection, harmonize with the savory chestnut stuffing, a delightful medley of chestnuts, aromatic herbs, and spices. Accompanying the chops are pickled golden raisins, a sweet and tangy complement that adds a burst of brightness to each bite. This article presents a comprehensive guide to preparing this exquisite dish, including detailed recipes for the grilled veal chops, chestnut stuffing, and pickled golden raisins. Discover the art of creating a memorable dining experience with this remarkable dish.
Here are our top 3 tried and tested recipes!
GRILLED AND STUFFED VEAL CHOP
Steps:
- Preheat the grill to high.
- Cut a pocket in the veal chops and stuff with 1 thick slice of Fontina cheese and one thin slice of Prosciutto. Seal with a toothpick. Season the chops with the garlic pepper and salt. Place on the hot grill and sear, about 3 to 4 minutes. Rotate once in between to achieve grill marks. Then flip the chops and do the same on the other side.
- Remove from direct heat and put chops on the shelf of the barbecue. Baste with steak sauce and close lid. After about 5 minutes flip and baste the other side. Close lid for 4 or 5 minutes, or until the chops are fully cooked, when the internal temperature is 140 degrees F. Let rest for 3 to 5 minutes in a warm spot. Then serve immediately.
GRILLED VEAL CHOPS WITH RAW SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 33m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a bowl combine the tomatoes, basil, parsley, red onion, salt, pepper, balsamic vinegar and about 2 tablespoons extra-virgin olive oil. Allow the tomatoes to sit for 10 minutes so that the salt will leach out the juice of the tomatoes.
- Heat a grill pan or outdoor grill to medium high-high heat. Drizzle 2 tablespoons extra-virgin olive oil, eyeball it, on a plate. Place chops on plate and turn in extra-virgin olive oil using tongs and season both sides liberally with salt and pepper. Once the grill pan or grill is screaming hot, add the chops and cook on the first side for 5 minutes. Resist the temptation to move the chops around, you want nice grill markings and a good crust on them. Before flipping the chops, reduce the heat to medium or move chops a little off to the side on an outdoor grill for more indirect heat. Flip and cook them on the second side for 7 to 8 minutes, remove the chops and let them rest covered with a tented piece of aluminum foil for about 5 minutes.
- Once the chops are cooked and rested, add the spinach and olives to the tomatoes and toss to coat. Serve the salad on or alongside the chops and spoon out some of the tomato balsamic juice from the bottom of the salad bowl to top each chop.
GRILLED VEAL CHOPS WITH PECAN STUFFING
Stuffed veal chops that are prepared my favorite way....on the grill!
Provided by Lynette ! @breezermom
Categories Beef
Number Of Ingredients 13
Steps:
- Add the first 4 ingredients to a food processor. Process 30 seconds or until finely chopped. Gradually pour 3 tablespoons oil and vinegar into the food processor while the food processor is running until the mixture is well blended. Place the mixture into a bowl and stir in garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
- Stuff the pecan mixture into the pockets of the veal chops. Secure with wooden picks. Brush each chop with oil, sprinkle with salt and pepper.
- Grill, covered, over medium hot coals (350-400°) for 8 to 10 minutes on each side or until desired degree of doneness. Remove the wooden picks.
Tips:
- Choose high-quality veal chops: Look for chops that are pale pink in color with a fine-grained texture. Avoid chops that are dark or have a lot of fat.
- Marinate the veal chops: Marinating the chops in a mixture of olive oil, herbs, and spices will help to tenderize and flavor them. You can marinate the chops for as little as 30 minutes or up to overnight.
- Cook the veal chops over medium-high heat: This will help to create a nice sear on the outside of the chops while keeping the inside juicy.
- Use a meat thermometer to ensure that the veal chops are cooked to your desired doneness: The internal temperature of the chops should be 145 degrees Fahrenheit for medium-rare or 160 degrees Fahrenheit for medium.
- Let the veal chops rest before serving: This will allow the juices to redistribute throughout the chops, resulting in a more tender and flavorful dish.
Conclusion:
Grilled veal chops with chestnut stuffing and pickled golden raisins is a delicious and elegant dish that is perfect for a special occasion. The veal chops are tender and juicy, the chestnut stuffing is flavorful and nutty, and the pickled golden raisins add a touch of sweetness and acidity. This dish is sure to impress your guests and leave them wanting more.
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