Best 3 Veal Chops Alfredo Recipes
Indulge in a culinary journey with our exquisite Veal Chops Alfredo, a symphony of flavors that will tantalize your taste buds. Succulent veal chops, expertly seared to perfection, nestled atop a velvety Alfredo sauce, rich and creamy, infused with Parmesan cheese, garlic, and a hint of nutmeg. This delectable dish is a harmonious blend of textures and flavors, the tender veal yielding to the smooth, luscious sauce. Accompanying the main course are a trio of tempting side dishes: a refreshing Asparagus Salad, bursting with crisp asparagus, cherry tomatoes, and a tangy vinaigrette dressing; creamy Mashed Potatoes, fluffy and buttery, providing a comforting contrast to the savory veal; and Roasted Carrots, caramelized and lightly seasoned, adding a touch of sweetness to the meal. Each element of this culinary masterpiece comes together to create an unforgettable dining experience, perfect for a special occasion or an indulgent weeknight dinner.
Here are our top 3 tried and tested recipes!
FRENCH VEAL CHOPS
I have been cooking for just my husband and me for the last 30 years. I come up with new recipes for two all the time. This recipe works well when you've had a busy day and can't spend much time cooking, but you still want a very special meal. -Betty Biehl, Mertztown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Sprinkle veal chops with salt and pepper. In a skillet, brown chops on both sides in oil. Sprinkle onion into a greased shallow baking dish; dot with 1 tablespoon butter. Top with chops; drizzle with broth. Melt remaining butter; toss with bread crumbs and Parmesan cheese. Sprinkle over top. , Bake, uncovered, at 350° for 30-35 minutes or until meat is no longer pink and a thermometer reads 160°.
Nutrition Facts : Calories 469 calories, Fat 31g fat (13g saturated fat), Cholesterol 144mg cholesterol, Sodium 1146mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.
VEAL CHOPS ALFREDO
Number Of Ingredients 12
Steps:
- In a shallow dish mix oil, garlic and oregano. Coat chops in mixture and marinate, covered, in refrigerator for 1 1/2 hours, turning once. In a large skillet over medium-high heat lightly brown chops in the oil that clings for 5 minutes on each side.Add broth cover and reduce heat to low. Simmer for 20 minutes or until tender, turning once. Remove chops cover and keep warm.Add additional broth and cream to skillet. Boil rapidly until reduced by one-third (about 1 2/3 cups remain). Remove from heat.Gradually stir about one-third of the hot mixture into the egg yolks, then stir back into hot mixture in skillet. Cook and stir for 1 minute (do not boil). Cover and keep this sauce warm.Toss hot linguini with cheese and butter or margarine until butter or margarine melts. Place on a heated platter. Top with chops and pour sauce over all. Sprinkle with parsley.
Nutrition Facts : Nutritional Facts Serves
VEAL CHOPS WITH PUTTANESCA SAUCE AND ALFREDO SPAGHETTI SQUASH
Yield 4 servings
Number Of Ingredients 13
Steps:
- To a microwave-safe dish add 1/4 inch of water. Place the spaghetti squash in the dish cut side down. Cover the dish tightly with plastic wrap. With a small knife puncture a few holes in the plastic so that the steam has a way to escape. Place the squash in the microwave on High power for 17 minutes.
- Heat a medium skillet over medium-high heat with 3 tablespoons of the EVOO. Add the anchovies, garlic, and red pepper flakes. With a wooden spoon, mash the anchovies into the oil as it heats. The anchovies will begin to melt about after 1 to 2 minutes and they will develop a nutty flavor. Add the olives, capers, and tomatoes and bring it up to a simmer. Reduce the heat to medium low and simmer until ready to serve.
- Heat a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO. Liberally season the veal chops with salt and pepper. Once the pan is screaming hot and you see the first wafts of smoke rising, add the chops to the hot skillet and cook on the first side for 5 minutes. Resist the temptation to move the chops around in the pan; you want a nice brown crust on them and messing with them won't help you get there. Before flipping the chops, reduce the heat to medium; flip and cook them on the second side for 8 to 10 minutes, or until desired doneness. Remove the chops from the pan and let them rest, covered with a foil tent for about 5 minutes.
- Remove the spaghetti squash from the microwave very carefully-it is piping hot. Using a fork, scrape the "spaghetti" from the squash shell and place in a bowl. Toss the "spaghetti" with the Parmigiano-Reggiano, butter, parsley, salt, and pepper. Toss to coat.
- Serve each chop with some of the puttanesca sauce on top and a portion of the "spaghetti Alfredo" alongside.
Tips:
- To ensure a flavorful and tender veal chop, choose veal chops that are at least 1 inch thick and have good marbling.
- Before cooking, season the veal chops generously with salt and pepper.
- For a perfectly cooked veal chop, sear it over high heat for a few minutes per side, then reduce the heat and cook until the internal temperature reaches 135°F for medium-rare, or 145°F for medium.
- To make the Alfredo sauce, use high-quality Parmesan cheese and heavy cream.
- For a richer sauce, add a little bit of white wine or chicken broth.
- Serve the veal chops with the Alfredo sauce immediately.
Conclusion:
Veal chops Alfredo is a classic dish that is sure to impress your guests. The tender veal chops are cooked to perfection and smothered in a rich and creamy Alfredo sauce. This dish is perfect for a special occasion or a romantic dinner. With a few simple tips, you can make this dish at home and enjoy a delicious and memorable meal.
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