**Veal Chops: A Culinary Journey from Farm to Table**
Indulge in the exquisite flavors of veal chops, a culinary delicacy prized for its tender texture and rich, savory taste. Sourced from young calves, these succulent chops offer a versatile canvas for a symphony of culinary creations.
From the classic pan-seared veal chop to the elegant veal chop with wild mushroom sauce, each recipe in this collection showcases the unique characteristics of this exceptional cut of meat. Discover the art of crafting a perfect sear, achieving a juicy interior, and balancing the delicate flavors of veal with complementary ingredients.
Whether you prefer the simplicity of grilled veal chops with a touch of lemon and herbs or the sophistication of a veal chop braised in a flavorful red wine sauce, these recipes provide a culinary journey that will tantalize your taste buds and leave you craving more.
**Featured Recipes:**
* **Pan-Seared Veal Chops:** Master the art of perfectly seared veal chops, cooked to your desired doneness and complemented by a simple yet delicious sauce.
* **Veal Chops with Wild Mushroom Sauce:** Embark on a culinary adventure with this elegant dish, featuring tender veal chops enveloped in a rich and savory wild mushroom sauce.
* **Grilled Veal Chops with Lemon and Herbs:** Experience the vibrant flavors of grilled veal chops, infused with the freshness of lemon and aromatic herbs.
* **Veal Chops Braised in Red Wine Sauce:** Indulge in the comforting warmth of braised veal chops, slow-cooked in a flavorful red wine sauce that enhances the meat's natural richness.
Prepare to savor the exceptional taste of veal chops, a culinary delight that will elevate your dining experience.
PAN SEARED VEAL CHOP WITH ROSEMARY
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 CHOP WITH PORTABELLO MUSHROOMS
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
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
GRILLED VEAL CHOP WITH FINGERLINGS, MUSHROOMS AND CHERRY PEPPERS
Steps:
- Preheat the grill to medium.
- Season the veal chops generously with salt and let them sit for 15 to 20 minutes.
- Rub the chops with oil on both sides and arrange on the preheated grill on a very hot spot. After about 3 to 4 minutes, when the chops have developed lovely grill marks, rotate the chops 90 degrees to create the cross-hatch pattern. Cook the chops for an additional 3 to 4 minutes on that side and then repeat the process on the other side. This will cook the chops to about medium-rare. Remove the chops to a serving platter and set aside in a warm place to let the juices redistribute.
- While the chops are cooking, coat a large saute pan with extra-virgin olive oil and over medium heat add the garlic cloves.
- When the garlic has become golden brown and is very aromatic, remove and discard the garlic. It has fulfilled its garlic destiny. Add the potatoes, season with salt and brown the potatoes on each side. When the potatoes are brown on each side, add the mushrooms and season with salt. Saute the mushrooms for 5 to 7 minutes. When the mushrooms have become soft and aromatic, add in the cherry peppers and 2 to 3 tablespoons of the pepper vinegar (more if you like things REALLY spicy). Add the vinegar in baby steps, it can make things VERY spicy and there will not be any recovery. Check for seasoning and season with salt if needed (it will). Toss in the chives. Transfer the potato mixture to a serving bowl or platter and serve immediately with the veal chops drizzled with extra-virgin olive oil.
- Mouthwateringly spicy and delicious!
GRILLED VEAL CHOP SICILIAN STYLE
Provided by Florence Fabricant
Categories dinner, easy, quick, main course
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Mix the tomato, onion, olives, capers, basil, chili peppers, 1 tablespoon of the olive oil and the vinegar together in a bowl. Add salt and pepper.
- Preheat a grill or broiler. Brush the veal chops with the remaining olive oil. Place them on a hot grill or under the broiler, and cook, turning them once. For medium rare to medium, cooking time is 10 to 15 minutes.
- To serve, line individual plates with a bed of arugula. Remove the chops from the grill or broiler and place on the arugula and top each with the tomato mixture. Grind black pepper over the top.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 21 grams, Carbohydrate 6 grams, Fat 31 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 8 grams, Sodium 751 milligrams, Sugar 3 grams, TransFat 1 gram
VEAL CHOP HOLSTEIN SCHNITZEL
Provided by Anne Burrell
Time 2h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the butterflied veal chops in between layers of plastic wrap and gently pound with the flat side of a meat mallet. Sprinkle the chops generously with salt.
- Set up a standard breading procedure: In 3 large dishes, set up one with the flour, one with 2 eggs beaten with 2 tablespoons water and one with the breadcrumbs.
- Dust each chop in the flour and shake off the excess. Dip each chop in the egg mixture and then run through the breadcrumbs. Place the breaded veal on a sheet tray and let them hang out in the fridge for at least 1 hour to allow the breading to set.
- Preheat the oven to 200 degrees F.
- Add enough oil to coat a large saute pan until it is a depth of 1/4-inch. Add 2 tablespoons butter and bring the pan to a medium heat. Working in batches, fry the veal chops until they are golden brown on both sides, about 6 minutes total. Drain each chop on paper towels and salt each one as they come out of the oil. After the second chop, change out the oil and butter and fry the 2 remaining chops. Reserve the cooked chops in the warm oven.
- Coat a nonstick saute pan lightly with oil and fry the remaining 4 eggs sunny side up. The whites should be cooked and the yolks should be warm and runny, cook for 4 to 5 minutes.
- Top each chop with a sunny side up egg and pour over some of the Anchovy Caper Sauce. Serve immediately.
- Wine Pairing Suggestion: Gruner Veltliner
- In a small saute pan, add the olive oil, anchovy filets and garlic. Set the pan over medium heat and allow the garlic to brown lightly and the anchovy fillets to melt. Once the garlic is golden, it has fulfilled its garlic destiny; remove it and discard. Add in the chopped capers. Melt in the butter and finish the sauce with the parsley as you are ready to plate.
VEAL CHOP WITH RADICCHIO, WHITE BEANS, AND ROSEMARY
Categories Bean Beef Leafy Green Herb Quick & Easy Vinegar Veal Winter Gourmet
Yield Makes 1 serving
Number Of Ingredients 11
Steps:
- Mince 1 garlic clove and mash to a paste with 1/4 teaspoon salt, then transfer to a shallow bowl. Stir in 1 tablespoon oil, 1/4 teaspoon rosemary, and 1/4 teaspoon pepper. Add veal and turn once or twice to coat.
- Heat remaining tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook veal, turning over once, until golden and just cooked through, 6 to 7 minutes total. Transfer veal to a plate.
- Finely chop remaining garlic clove and add to skillet, then cook over moderate heat, stirring, until golden, about 30 seconds. Add radicchio and beans and cook, stirring, until radicchio begins to wilt, about 2 minutes. Add vinegar and cook until most of vinegar is evaporated. Whisk together broth and cornstarch, then add to bean mixture and boil, scraping up brown bits, until sauce is thickened slightly and about two thirds of liquid is evaporated, about 4 minutes. Remove from heat and stir in remaining 1/4 teaspoon rosemary, 1/8 teaspoon salt, and 1/4 teaspoon pepper. Serve veal with radicchio and beans.
VEAL CHOP WITH PORTOBELLO MUSHROOMS
Steps:
- 1. Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. Cook chops until browned, 2 to 3 minutes per side. 2. 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. 3. Drizzle with remaining 1 tablespoon olive oil, and serve.
VEAL CHOP WITH MADEIRA SAUCE
Steps:
- Heat oil in skillet over medium-high heat. Add veal chop to skillet and brown on all sides - cook for about 5 minutes on each side. Transfer veal chop to a plate. To the pan add 2 tablespoons butter and 2 tablespoons chopped shallots. Cook until shallots are transparent. Add 1/4 cup Madeira to the pan and reduce by half. Stir in 1/2 tablespoon veal demi-glace and 1/4 cup water. Whisk in 1 tablespoon butter and 1 teaspoon chopped thyme. Spoon sauce over veal.
Tips:
- Choose high-quality veal chops that are about 1 inch thick and have a good amount of marbling.
- Season the veal chops generously with salt and pepper before cooking.
- Sear the veal chops in a hot skillet over medium-high heat for 2-3 minutes per side, or until golden brown.
- Reduce the heat to medium-low and cook the veal chops for an additional 8-10 minutes per side, or until cooked to your desired doneness.
- Let the veal chops rest for 5-10 minutes before serving.
- Serve the veal chops with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.
Conclusion:
Veal chops are a delicious and versatile cut of meat that can be cooked in a variety of ways. Whether you're grilling, pan-frying, or braising them, veal chops are sure to please everyone at the table. With a little planning and preparation, you can easily create a restaurant-quality veal chop dinner at home.
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