chops
Pan Roasted Veal Chops with Lemon Anchovy Aioli
Serves 4
Serve with sautéed potatoes mixed with Jerusalem artichokes and green beans.
Ingredients
4 12 oz veal chops, frenched (375 g) each
2 teaspoons chopped fresh rosemary
2 teaspoons grated lemon rind
salt and cracked black pepper
1 tablespoon olive oil
Directions
Preheat oven to 450°F (230°C).
Combine rosemary and lemon rind and sprinkle on chops.
Season with salt and cracked pepper.
Heat ovenproof skillet on high heat until very hot.
Add oil.
Sear veal chops about 2 minutes per side, and then place skillet in oven and bake for 10 to 12 minutes, depending on thickness or until chops are just pink inside.
Serve with a dollop of Lemon Anchovy Aioli.
Lemon Anchov Aioli
Ingredients
1/2 teaspoon crushed garlic
1 teaspoon minced anchovy fillets
2 teaspoons capers
1/2 cup mayonnaise
1/4 teaspoon grated lemon rind
1 teaspoon lemon juice
2 tablespoons chopped parsley
salt and freshly ground pepper
1/4 cup olive oil
Directions
Combine garlic, anchovies, capers, mayonnaise, lemon rind, lemon juice and parsley.
Season with salt and pepper.
Stir in olive oil.
Makes 3/4 cup
Recipe Source: Food & Drink 2012
Tags: lemon juice, oz veal, veal chops, anchovy fillets, teaspoons grated lemon, cup olive oil
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Pan seared veal chops with herbs, oyster mushrooms, gremolata and yogurt and chevre
Preparation time: 15 minutes
4 servings
Ingredients
4 Veal chops french cut 175 g each
4 hard-boiled eggs
1/2 cup kalamata olives, pitted and finely chopped
a handful – parsley, finely chopped
a handful – basil, finely chopped
1/4 cup tarragon finely chopped 60 ml
1/3 cup chives chopped 80 ml
3 cloves – garlic, crushed
zest of 2 lemons
1/2 lb oyster mushrooms cut into strips 250 g
1 leek white only, cut into thin julienne slices
1/2 cup yogurt 0% fat
1/2 cup goat cheese (goat of the Alps 16% fat) Chevre
pepper
olive oil
4 pinches – turmeric for decoration
Directions
To make the gremolata, take the egg whites and chop finely.
In a bowl, place the egg whites, olives, chopped herbs and crushed garlic and mix well.
Grate the zest of the lemons, being careful to take only the yellow part, and add to the mixture of herbs.
Heat a large heavy skillet, add a dash of olive oil and cook the chops over high heat, 3 – 4 minutes on each side.
At the same time, on high heat with a large nonstick skillet, drizzle with olive oil and fry the julienn leeks for 2 minutes.
Add the mushrooms and cook until lightly colored.
Remove from heat and add the goat cheese and yogurt, mix well and keep warm.
When the chops are cooked (150 ° F or 66 ° C for medium rare), remove from pan, place on a plate, cover with a sheet of aluminum foil.
While the pan is still hot, add a good portion of gremolata, and cook over high heat for 30 seconds.
Prepare a cutlet per plate, drizzle generously with sauce, turmeric powder and accompany with a nice spoonful of gremolata.
Recipe Source : Nicolas Gauthier Radio Canada
Nutritional info
Calories per serving: 470
Fat: 23
Protein: 51
Carbohydrates: 14
Fiber: 3
Sodium: 494
Grilled Veal Chops Stuffed with Mushrooms, Swiss Chard and Goat Cheese
3 servings
Ingredients
3 large Veal Chops
2 cups button mushrooms
1 1/2 cup Swiss Chard
2 cloves of garlic (minced)
4 oz goat cheese
1/2 cup red wine
olive Oil
sea salt and fresh cracked black pepper
Directions
Heat a small sauté pan over medium heat. Finely chop 1 1/4 cup of the mushrooms and the Swiss Chard. Once the sauté pan is hot add some olive oil and then the mushrooms, Swiss Chard, and minced garlic. Sauté until the mushrooms are fully cooked, about 6 minutes. Remove from the heat. Place half of the goat cheese in a small bowl and top with the warm mushrooms and Swiss Chard from the stove, allowing the goat cheese to melt. Stir the ingredients making sure that the goat cheese is well combined and set aside. This is your stuffing mixture.
Reheat the sauté pan over medium heat. Take the remaining mushrooms and chop into large chunks. Add olive oil and the mushrooms to the pan and sauté for 2-3 minutes. Add the red wine and continue to sauté allowing the mushrooms to soak up most of the wine. In another small bowl add the remaining goat cheese and top with the red wine mushrooms and combine with a fork. Remember to always taste! At this point feel free to add a little bit more red wine or fresh herbs according to your preference…..whatever you think tastes best. (If adding fresh herbs I would recommend adding rosemary here) Set the red wine mushrooms aside. This will be used to top the veal chops once removed from the grill.
To prepare the veal chops cut a slit in the center of the chop creating a large pocket that will hold the stuffing. Season both sides of each veal chop with sea salt and fresh cracked pepper. Take a sip of wine and get ready to stuff! This part is a bit messy but very easy. Stuff each veal chop with the mushroom, Swiss Chard stuffing until full (as much stuff as you can get in there!). To secure the veal chops shut you can either tie kitchen string around the chops or use tooth picks (just make sure you remember to remove the tooth picks or string when removing from the grill).
Heat the grill on medium-high heat. Once the grill has reached temperature place the veal chops on the grill and close. Grill the chops for about 6 minutes on each side. Be sure to cut into the largest chop to check and see if it is cooked all the way through. Remember this is veal so it will still be fairly light in color. Once done remove the chops from the grill.
Sip some wine and plate your meal! Remove the toothpicks or kitchen string from the chops and place one on each plate. Top each one with large spoonful of the goat cheese and red wine mushrooms. We served this with an heirloom tomato and mozzarella salad with fresh lettuce and basil. Pour everyone a glass of wine and enjoy!
Recipe Source – Saute and Sauce
Tags: grilled veal chop, goat cheese, swiss chard, cloves of garlic, red wine, kitchen stringGrilled Veal Chop with Citrus “Hotel” Buffer
4 servings
Ingredients
4 – 9-10 oz. Veal Chops, bone in, frenched.
1/2 lb. unsalted butter, room temperature
1 shallot, peeled, very fine dice, raw
1 lemon
1 lime
1 orange, all 3 zest removed,
peel and pith removed, cut into sections, and then juiced
salt and pepper to taste
dashes of Worcestershire, Tabasco
Directions
Buffer – In a large bowl, mix the buffer, citrus juice, zest, seasoning and citrus sections. Combine all ingredients very well, season and then scoop out on to wax paper, and roll up into a
cylinder.
Refrigerate for at least 1 hour to allow the buffer to re-harden.
To French a veal chop, remove all of the meat and fat right down to the bone about two inches long.
Remove the fat cap around the veal, and pound out as flat as you can. Brush with olive oil and season.
Wrap the bone in tin foil so it won’t burn and grill to your liking.
Allow 4-5 minutes per side on medium-high grill for medium.
Serve slices of the buffer on the just-off-the-grill-and-very-hot veal chops.
Side with a serving of plain pasta with lots of good Parmesan.
Recipe Source Crown Verity grilling recip of the week
Veal and potatoes with tomato caper salsa
4 servings
Ingredients
4 veal loin chops 200g
6 desiree potatoes
1/4 cup olive oil
2 vine-ripened tomatoes, diced
2 tablespoons baby capers, rinsed, roughly chopped
1 tablespoon white wine vinegar
1 teaspoon sugar
1/2 cup fresh flat-leaf parsley leaves
Directions
Bring a large saucepan of water to the boil over medium-high heat.
Add potatoes.
Cook for 15 minutes or until just tender. Drain. Slice.
Meanwhile, season chops with salt and pepper.
Heat 1 tablespoon of oil in a large frying pan over medium-high heat.
Cook chops for 3 minutes each side for medium or until cooked to your liking.
Remove to a plate.
Cover with foil.
Combine tomato, capers, remaining oil, vinegar and sugar in a bowl.
Season with salt and pepper.
Add parsley and toss to combine. Divide potato between plates.
Top with veal.
Serve with salsa.
Recipe Source
Super Food Ideas – October 2007, Page 71
Recipe by Michelle Noerianto
Veal Chops with Balsamic Glaze and Caramelized Onion Confit
Veal chops served with this caramelized onion garnish and balsamic glaze are a real taste sensation.
To complete the meal, serve with your favourite potatoes and a tossed green salad and you have the makings of a perfect evening.
6 servings
Ingredients
confit
1/4 cup vegetable oil (60 ml)
8 large onions, thinly sliced
8 shallots, thinly sliced
2 large cloves of garlic, finely chopped
1 large fresh thyme sprig
1 bay leaf
1/2 teaspoon white sugar (2.5 ml)
1/2 cup dry white wine (120 ml)
salt and pepper
meat
6 8-oz veal loin or rib chops about 1-inch (2.2-cm) thick
1 tablespoon of vegetable oil (15 ml)
3 tablespoons vegetable oil (60 ml)
3 cloves garlic, minced
2 tablespoons chopped fresh rosemary (30 ml)
2 tablespoons chopped fresh thyme (30 ml)
glaze
3/4 cup balsamic vinegar (180 ml)
1 tablespoon brown sugar (15 ml)
Directions
To make the confit:
Heat the oil in a large skillet over medium heat.
Add the onion, shallots, garlic, thyme and bay leaf.
Sprinkle the sugar on top.
Cook slowly, stirring occasionally, until the onions are light brown and the mixture is well cooked.
Stir in the white wine and cook until all the liquid has evaporated.
Season with salt and pepper.
Keep warm while preparing the chops.
To cook the meat:
Preheat the oven to 250°F (120°C).
Season the veal chops well with salt and pepper.
In a small bowl, mix 1 tablespoon (15 ml) of vegetable oil with the garlic, rosemary and thyme.
Spread the mixture over both sides of the chops.
Heat 2 oven-proof skillets over medium high heat.
Divide the 3 tablespoons (45 ml) of vegetable oil between the 2 skillets and, when hot, place 3 chops in each skillet.
Sear the meat for approximately 3 minutes per side.
Transfer to a shallow pan and place in the oven to keep warm while making the sauce.
To make the glaze:
Place one of the skillets over medium-high heat. Pour half of the balsamic vinegar into the first skillet and, using a wooden spoon, scrape up the brown bits from the bottom of the pan. Pour the mixture into the second skillet. Pour in the remaining vinegar and again, scrape up all the brown bits from the bottom of the pan. Add the brown sugar and bring the mixture to a boil. Continue to cook until the mixture has reached a syrupy consistency.
Serve the chops with the caramelized con- fit and the sauce.
Nutritional value per serving
Calories 950
Fat 18.3g
Saturated 3g
Carbohydrates 2g
Protein 54g
Recipe Source: Ontario Veal Appeal
Tags: high heat, cloves garlic, salt and pepper, veal chops, oven proof, perfect eveningPanboiled Garlic Sage Veal Chops
Total preparation and cooking time: 25 minutes
4 servings
Ingredients
4 well-trimmed veal rib or loin chops, cut 1 inch thick (approx. 8 ounces each) Salt optional
Seasonings:
1 tablespoon finely chopped fresh sage or 1 tablespoon rubbed sage
1 large clove garlic, crushed
1/4 teaspoon cracked black pepper
Direction
Combine seasoning ingredients; press into both sides of veal chops.
Heat large nonstick skillet over medium heat until hot.
Place chops in skillet; cook 12-14 minutes for medium doneness, turning once.
Season with salt, if desired.
Nutritional Information Per Serving Using Veal Rib Chops: 153 calories;
22g protein; 0g carbohydrate;
6g fat;
0.9mg iron;
83mg sodium;
98mg cholesterol.
Honey Citrus Glazed Veal Chops
Servings 4
Preparation time 10 minutes
Cooking time 12-14 minutes
Marinating Time = 30 minutes
Ingredients
4 Veal Rib Chops well trimmed (cut 1inch thick (2.5cm), 8oz each
Marinade
3 tablespoons fresh lime juice 45ml
2 tablespoons honey 30ml
2 teaspoons grated fresh ginger10ml
½ teaspoon grated lime peel 2ml
Directions
In small bowl, combine marinade ingredients; mix well.
Place veal chops in shallow dish just large enough to hold chops.
Brush marinade liberally on both sides of chops; reserve any remaining marinade.
Cover and marinate in refrigerator 30 minutes.
Brush chops with reserved marinade.
Place chops on grid over medium, ash-covered coals.
Grill, uncovered, 12-14 minutes for medium doneness, turning once.
Cook’s Tip:
To broil, place chops on rack in broiler pan so surface of meat is 4 inches from heat.
Broil 14 -16 minutes for medium doneness, turning once.
Nutritional Information Per Serving: 186 calories;
22g protein;
10g carbohydrate;
6g fat;
1mg iron;
84mg sodium;
97mg cholesterol.
Mediterranean Veal Chops
Braising blade chops in wine gives a delicious flavour to veal as well as making them melt-in-your mouth tender. The sunny Mediterranean flavours of this dish are great at any time of year.
Ingredients
2 veal blade chops (about 3 lbs/1.5 kg)
1 tablespoon olive oil 15 ml
1 tablespoon dried basil 15 ml
1 teaspoon salt 5 ml
1 teaspoon dried thyme 5 ml
1/2 teaspoon freshly ground black pepper 2 ml
1 cup dry white wine 250 ml
1 can (14 oz/398 ml) artichokes,
3 cloves garlic, minced drained and halved
1 onions, sliced lengthwise
1 each sweet red and yellow pepper,
1 lb mushrooms, sliced 500 g cut in strips
(about 5 cups) black olives (optional)
Directions
Season chops on both sides with salt and pepper.
In skillet, heat half of oil over medium-high heat; brown one of the veal chops for about 2 minutes on each side.
Transfer to large shallow baking dish.
Repeat with remaining oil and veal chop.
Add garlic, onions, mushrooms, basil and thyme to skillet and cook, stirring, for about 10 minutes or until liquid is released from mushrooms and they are starting to brown.
Pour in wine and bring to boil, scraping any brown bits stuck to pan.
Spread mushroom mixture over chops.
Bake in 325°F (160°C) oven for 20 minutes. Sprinkle artichokes and sweet peppers over top; baste with juices. Bake for 20 to 30 minutes longer or until veal is fork tender. Cut meat from bones and serve with vegetables and pan juices. Sprinkle each serving with black olives, if desired. Makes 4 servings.
Variation: Replace blade chops with 4 rib chops.
Add artichokes and sweet peppers to baking dish with mushroom mixture.
Reduce baking time to 15 – 20 minutes or until chops are desired doneness.
Nutrition Information Per Serving:
598 Calories, 76.2 g Protein, 14.5g Fat, 32.7 g Carbohydrate
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This recipe was taken from the “Traditional Veal Favourites” section of the “Cooking with Ontario Veal Cookbook Guide“.
Other sections are “Veal and Pasta,” “Grilling Veal”. “Roasting Veal”, “Quick and Easy Veal” and “Traditional Veal Favourites” There is also information on veal selection and storage, taste and nutrition and details of all the many cuts of veal. Now available to buy online only for $21.95 with Free Shipping Worldwide |
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Veal Chops with Parmesan
Yield: 4 servings
Preparation: 15 minutes
Cooking: 8 minutes, depending on the thickness of the chops
Ingredients
1 2/3 cups balsamic vinegar 400 ml
4 Veal chops, 450 g (1 lb) each
4 chunks Reggiano Parmesan, 30 g (1 oz)
to taste, steak spice
to taste, salt and freshly ground pepper
Directions
In a saucepan, bring the vinegar to a boil.
Lower the heat and reduce the liquid until syrupy.
Set aside.
Preheat the grill.
With a sharp knife, cut into each chop to make a pocket. Stuff each pocket with a chunk of cheese and tie the meat up with butcher’s string.
Grill the chops on both sides until the cheese is melted.
Season to taste.
Remove the string. Serve the chops on heated dinner plates, drizzled with a little balsamic vinegar syrup.
Recipe Source: the magazine Cucina – from milkfedveal.com
Tags: magazine cucina, milkfedveal.com veal chops, syrup recipe, sharp knife, balsamic vinegar, ground pepper, freshly ground
Veal Cookbook Guide
Now available to buy online only for $19.95 with Free Shipping Worldwide.
Great Veal Recipes and photos. Highly Recommended.
