Best 2 Umbrian Style Veal Chops Recipes

**Discover the Delights of Umbrian-Style Veal Chops: A Culinary Journey Through Central Italy**

In the heart of central Italy, amidst the rolling hills and picturesque landscapes of Umbria, lies a culinary gem waiting to be savored: Umbrian-style veal chops. Known for their tender texture and burst of flavors, these delectable chops embody the essence of Umbrian cuisine, showcasing the region's rich culinary heritage and love for simple, yet refined dishes. Our article takes you on a gastronomic journey through Umbria, presenting diverse recipes that capture the unique character of this dish. From the classic "Costolette di Vitello alla Umbra" to variations incorporating aromatic herbs, tangy citrus, or rich sauces, each recipe promises a tantalizing experience that will leave you craving for more. As you explore these culinary creations, immerse yourself in the flavors and traditions of Umbria, where passion for food and respect for local ingredients go hand in hand to create dishes that are both comforting and sophisticated.

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

UMBRIAN-STYLE VEAL CHOPS

Umbrian-Style Veal Chops image

Provided by Giada De Laurentiis

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1/2 packed cup fresh basil leaves
1/2 cup extra-virgin olive oil
1/4 packed cup fresh mint
2 tablespoons chopped fresh marjoram
2 tablespoons white wine vinegar
1 tablespoon anchovy paste
1 tablespoon chopped fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, smashed
Juice from 1 large lemon (about 1/4 cup fresh lemon juice)
1/2 small red onion, roughly chopped
3 tablespoons extra-virgin olive oil
Four 8-ounce 3/4-inch-thick bone-in veal rib chops
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

For the dressing: Place the basil, oil, mint, marjoram, vinegar, anchovy paste, rosemary, salt, pepper, garlic, lemon juice and onion in the bowl of a food processor. Blend until chunky. Let the mixture stand for 20 minutes.
For the veal chops: Heat the oil in a large skillet over medium-high heat. Sprinkle the chops with the salt and pepper. Cook to medium rare, 10 to 12 minutes, turning the chops over halfway through the cooking time. Let the chops rest for 5 minutes.
Spoon the dressing on top of the chops and serve.

VEAL CHOPS UMBRIAN-STYLE RECIPE - (4.3/5)

Veal Chops Umbrian-Style Recipe - (4.3/5) image

Provided by Tincard

Number Of Ingredients 18

Ingredients

Dressing:
1/2 packed cup fresh basil leaves
1/2 cup extra-virgin olive oil
1/4 packed cup fresh mint
2 tablespoons chopped fresh marjoram
2 tablespoons white wine vinegar
1 tablespoon anchovy paste
1 tablespoon chopped fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, smashed
Juice from 1 large lemon (about 1/4 cup fresh lemon juice)
1/2 small red onion, roughly chopped
Veal Chops:
3 tablespoons extra-virgin olive oil
Four 8-ounce 3/4-inch-thick bone-in veal rib chops
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

For the dressing: Place the basil, oil, mint, marjoram, vinegar, anchovy paste, rosemary, salt, pepper, garlic, lemon juice and onion in the bowl of a food processor. Blend until chunky. Let the mixture stand for 20 minutes. For the veal chops: Heat the oil in a large skillet over medium-high heat. Sprinkle the chops with the salt and pepper. Cook to medium rare, 10 to 12 minutes, turning the chops over halfway through the cooking time. Let the chops rest for 5 minutes. Spoon the dressing on top of the chops and serve. Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/umbrian-style-veal-chops-recipe.html?oc=linkback

Tips:

Choose high-quality veal chops: Look for chops that are a light pink color with a fine grain. Avoid chops that are dark or have a coarse grain, as these will be tougher.
Don't overcook the chops: Veal chops are best when cooked to medium-rare or medium. Overcooking will make them dry and tough.
Use a meat thermometer to ensure doneness: Insert the thermometer into the thickest part of the chop. It should read 145 degrees Fahrenheit for medium-rare or 160 degrees Fahrenheit for medium.
Season the chops generously: Veal chops have a mild flavor, so it's important to season them well. Use a combination of salt, pepper, garlic powder, onion powder, and paprika.
Sear the chops in a hot skillet: This will create a nice crust on the outside of the chops and help to keep them juicy on the inside.
Finish the chops in the oven: This will help to cook them evenly and prevent them from overcooking.
Let the chops rest before serving: This will allow the juices to redistribute throughout the meat, resulting in more tender and flavorful chops.

Conclusion:

Umbrian-style veal chops are a delicious and easy-to-make dish that is perfect for a special occasion. By following these tips, you can create chops that are tender, juicy, and full of flavor. Serve them with your favorite sides, such as roasted potatoes, grilled vegetables, or a simple salad.