Veal Recipes

Archive for the ‘chops’ Category

Serves 2

Big juicy veal chops are one of the most luxurious entrees. Don’t overcook them.

Ingredients
2 veal chops, each about 12 oz (375 g) and about 1 1/2 inches (4 cm) thick, well trimmed
3 tablespoons (45 ml) extra virgin olive oil
1 clove garlic, minced
1 tablespoon (15 ml) chopped fresh rosemary
1/4 teaspoon  freshly ground black pepper
1 teaspoon (5 ml) kosher salt

Directions
Place veal chops in a shallow dish.
Combine olive oil with garlic, rosemary and pepper.
Rub into veal.
Marinate a few hours in the refrigerator.

Heat a cast-iron grill pan on high.
Season veal generously with salt.
Brown veal chops, 2 minutes per side, and then transfer to a preheated 400F (200C) oven for 10 minutes or until a meat thermometer reaches 145F (65C).

Recipe Source: Weekend Post (National Post)

Prep: 20 minutes
Cooking time: 10 minutes
Difficulty: Easy

Serves 4

Ingredients
veal chop – milk-fed
8 spring Leeks
1 egg
2 cups crème fraîche 500 ml
5 oz raw chicken breast 150 g
1 shallot, chopped
salt and pepper
2 teaspoons butter 10 g
2 oz dried Morels 50 g
3/4 cup veal stock 200 ml

Directions
Trim the veal chop; brown it on both sides in a non-stick skillet, cooking it to medium-rare; let rest.
Slice the veal chop in half to form 2 thinner chops.
Blanch the leeks and cook them for a few minutes.
Drain on a towel and let cool.

Making the stuffing
Sauté the shallot and morels in butter.
In a blender, purée the chicken breast with the egg and cream. Add the shallot and morels and blend again.

Finishing
Separate the leek leaves and place them side by side to form two rectangles.
Place a thin layer of the stuffing over each rectangle.
Wrap each veal chop in leek leaves.
Place the two wrapped chops in a buttered pan; pour on the veal jus and finish cooking in the oven or a steamer for about 8 minutes just before serving.

Cut into attractive slices and serve with the garnish of your choice.

6 servings

Ingredients
6 thick-cut veal chops
6 tablespoons of canola oil
1 lb morel mushrooms, cleaned, halved if large
2 tablespoons shallots, minced
1 tablespoon garlic, minced
1 tablespoon flat-leaf parsley, chopped
1/2 cup Cognac
1 tablespoon Dijon mustard
3-4 tablespoons unsweetened coconut cream
Kosher salt and freshly ground pepper to taste

Directions
Heat 2 tablespoons oil in a large ovenproof sauté pan over medium-high heat.
Add the morels and sauté until they are tender and give up their liquid, about 5 minutes.
Add the shallots, garlic and parsley and sauté until softened, about 3 minutes.
Set aside.

Preheat oven to 400°F (204°C).
Generously season veal chops with salt and pepper on both sides.
Heat 2 tablespoons oil in two large ovenproof sauté pans over high heat.
Add 3 chops to each pan and sear until golden brown on both sides, about 3-4 minutes per side.
Place the pans into the oven to finish cooking the veal, about 5-6 minutes, or until desired doneness. Transfer the chops to a plate.

Deglaze the pans with Cognac, scraping up any browned bits on the bottom of the pan, then combine the liquid into one pan.
Add Dijon mustard and stir to incorporate.
Add the coconut cream, mushrooms, and any juices from the resting chops and bring to a boil.
Adjust seasons to taste.
To serve, place one chop on each plate and spoon the morels over the veal chops.

Recipe Source:  Sunday Nite Dinner

serves 4

Ingredients
16 thick asparagus spears, trimmed, cut on diagonal into 2-inch lengths
5 tablespoons peanut oil, divided
12 ounces fresh morel mushrooms, rinsed, halved lengthwise if large
4 8- to 9-ounce veal rib chops (each 3/4 to 1 inch thick)
2 tablespoons all purpose flour
4 shallots, peeled, halved lengthwise, plus 1/3 cup minced shallots
6 whole fresh sage leaves plus
6 fresh sage leaves, sliced
6 fresh thyme sprigs
2 bay leaves
4 garlic cloves, minced
1 cup low-salt chicken broth
2 tablespoons chopped fresh chives

Directions
The roasted chops are finished with a mix of asparagus, morels, and herbs.
Cook asparagus in large saucepan of boiling salted water until crisp-tender, about 2 minutes.
Drain. Transfer asparagus to bowl of ice water.
Drain well.
DO AHEAD: Can be made 1 day ahead. Wrap asparagus in paper towels; place in resealable plastic bag and chill.

Preheat oven to 425°F.
Heat 2 tablespoons peanut oil in heavy large ovenproof skillet or wide pot with lid over medium-high heat.
Add morels and saute until tender and browned, about 8 minutes.
Season to taste with salt and pepper. Transfer morels to bowl (do not clean skillet).

Heat 1 tablespoon peanut oil in same skillet over high heat.
Sprinkle veal chops with flour, salt, and pepper.
Add veal chops to skillet; cook until browned, about 2 minutes per side.
Transfer to plate.
Add remaining 1 tablespoon peanut oil to same skillet; add shallot halves, 6 whole sage leaves, thyme sprigs, and bay leaves to skillet and sauté until shallots are softened, about 6 minutes.
Return veal chops to skillet; cover and roast in oven until tender, about 12 minutes.
Transfer chops and shallot mixture to plate.
Add remaining peanut oil to skillet; add 1/3 cup minced shallots, sliced sage leaves, and garlic and sauté 3 minutes.
Add asparagus, morels, and broth; simmer until asparagus is tender, about 5 minutes. Return veal chops to skillet, cover, and cook just until heated through and liquid is slightly reduced, about 3 minutes.
Transfer veal chops, morel-asparagus mixture, and pan juices to plates.
Sprinkle with chopped chives and serve.

Recipe Source Bon Appétit | May 2008
by Yves Camdeborde

Serves 2

Veal Chops with Caponata

Ingredients
2 veal chops
olive oil
2 garlic bulbs, halved , plus a couple of extra cloves
2 sprigs rosemary
butter
1 lemon , halved
½ aubergine
½ onion
1 red pepper
2 stalks celery
3 plum tomatoes
sugar
10 caper berries
2 tablespoons capers, rinsed and drained
a handful green olives , halved
a handful basil leaves
a handful pine nuts , toasted

Directions
Season the chops really well all over, heat a frying pan to hot and add a slug of olive oil.
Add the chops, the halved bulbs of garlic and the rosemary.
Cook the veal for 3 minutes on each side then add a knob of butter to the pan, let it sizzle and baste the chops with it.
Cook for another 2 minutes each side – you want them pink in the middle.
Transfer to a plate to rest, spoon over some of the cooking juices and squeeze over half a lemon. Cover loosely with foil.

To make the caponata, chop the aubergine, onion, pepper, celery and tomatoes into small dice – you want them to cook quickly so that they keep their shape.
Wipe out the pan (discard the garlic bulbs and rosemary) and drizzle in more olive oil.
Fry the aubergine on a high heat until brown, about 4-5 minutes.
Add a couple of whole garlic cloves to flavour the oil and, halfway through, add a big pinch of salt and sugar to caramelise the aubergine.

Add the onions and peppers, cook for 2-3 minutes, add the celery and cook for another 2-3 minutes. Throw in the tomatoes, caper berries, capers and olives and toss for 1 minute.
Zest and juice the other lemon half, add to the pan and take off the heat.
Toss in the basil – it will wilt in the sauce.
(This recipe may make more caponata than you need for the veal but it’s great the next day on toasted sourdough.)

To finish the dish, spoon a pile of the caponata on each plate.
Slice each chop into three and sit on top. Mix a little olive oil with the resting juices from the meat and spoon over the veal.
Scatter over the pine nuts and serve.

Recipe from olive magazine  adapted form a recipe from Gordon Ramsey

Ingredients
for chop:
1 veal chop ‘hotel style’ cut
1 cardomon pod ground
1 teaspoon coriander seeds ground
1 teaspoon cumin seeds ground

for risotto:
500 gr canarolli rice
2 small shallots chopped
300 ml white wine
2 teaspoons fennel seeds
5 sundried tomatoes chopped
2 nobs of cold butter
2 tablespoons graded parmesan
chicken stock

for corn sauce:
2 cobs of fresh corn
300 ml chicken stock
75 ml cream
1 teaspoon curry powder
nob of cold butter
sprinkle of chili flakes

Directions
Oil veal chop and season with salt on both sides. Rub ground spices on chop and set aside.
Start risotto. In a pan with 3 tsp of good olive oil, sweat shallots then add rice. Stir.
Once the rice has absorbed some oil add the white wine.
Stir gently until the wine has been absorbed then gradually add the chicken stock, fennel seeds and chopped sundried tomatoes.
Stir again until all the liquid has been absorbed and if needed add more liquid until rice is tender but not mushy.
Finally add the cold butter and parmesan.
Season as you go.
While rice is cooking, place veal chop on a baking pan and place in 400F oven.
Turn over chop at the 10 minute mark and cook for a further 10 to 15 minutes.
Finally place under broiler and color for 2-3 minutes.
Corn sauce. Cut kernels off both ears of corn and reserve about 1/4.
Place corn in pot and add chicken stock.
Bring to a boil and add cream, curry powder and chili flakes.
Simmer for 10 minutes then buzz with a hand blender.
Add whole kernels and adjust seasoning.
I added some fresh greens between the risotto and the chop just to give the meat some height and help in the presentation.

Recipe Source: opensourcefood.com

Serves 4

Because preserved green peppercorns quickly lose their flavor in cooking, add them at the end. This sauce is also delicious with duck, pork or sweetbreads.

Ingredients
3 tablespoons butter 45ml
4 Rib or Loin Veal Chops
(1 in (2.5 cm) thick)
¼ cup (60mL) finely chopped shallots
1 tablespoon (15mL) finely chopped gingerroot
2 tablespoons (25mL) cognac
2 cups (500mL) veal stock or light
beef stock
½ cup (125mL) whipping cream
4 teaspoon (20mL) green peppercorns in brine,
rinsed and drained
Salt and pepper

Directions
Heat a large skillet over medium high.
Melt 2 tablespoon (25mL) butter, then add chops and sear until golden, 2 minutes
on each side.
Reduce heat to medium and cook 3 to minutes more, turning over chops halfway through cooking.
Remove to a plate and tent with foil.

In the same skillet, melt 1 tablespoon (15mL) butter over medium heat and add shallots.
Cook until lightly browned.

Add the finely chopped ginger and continue to cook until fragrant.
Add cognac and stir to scrape up bits from bottom of pan.
Add stock, bring to a boil and cook until reduced by about two-thirds, to 10 minutes.
Over a bowl, strain sauce through a sieve, pressing on solids to remove flavour.
Return strained liquid to pan. Add whipping cream and bring to boil.
Cook minutes or until sauce is thick enough to coat a spoon.
Stir in green peppercorns and salt and pepper to taste.
Place 1 chop on each dinner plate and pour sauce over each.
Serve immediately.

PER SERVING: CALORIES 477, PROTEIN 5g, FAT 29g, CARBOHYDRATES 4g

Recipe Source (President’s Choice Magazine April 2000)

Preparation time: 5 minutes
Cooking time: 15 -17 minutes
Serves 2

Ingredients
1 lb 2 Veal Loin Chops 500g
½ teaspoon salt 2ml
½ teaspoon dried thyme leaves 2ml
dash of pepper and rubbed sage

Directions
Combine salt, thyme, pepper and sage; sprinkle mixture over both sides of veal loin chops.
Place veal chops on rack in broiler pan so surface of meat is 3-4 inches from heat.
Broil 15-17 minutes, turning once, to desired doneness.

Recipe Source (Try ‘Em – Easy Recipes)

Serves 2

Instructions
1 cup olive oil, divided
½ cup fresh lemon juice
¼ cup fresh thyme leaves
1 tablespoon coarse kosher salt
1 tablespoon ground black pepper
4 1 ¾-inch-thick veal rib chops (each about 12 ounces), frenched
18 small shallots, peeled, halved
¼ cup balsamic vinegar
1 12-ounce package grape tomatoes
1/3 cup drained capers plus 1 tablespoon caper brine reserved from jar

Soft Polenta ( see below for instructions * )
4 cups arugula

Info for Soft Polenta

Ingredients
6 cups water
1/4 cup (1/2 stick) butter
1 teaspoon salt
1 1/4 cups quick-cooking polenta (precooked maize meal)

Instructions
Bring 6 cups water, 1/4 cup butter, and 1 teaspoon salt to boil in heavy large saucepan. Gradually whisk in polenta.
Reduce heat to medium-low. Stir constantly until polenta thickens, about 5 minutes.

*Quick-cooking polenta (precooked maize meal) is available at some supermarkets and at Italian markets.

Directions
Whisk ¾ cup oil and lemon juice in small bowl to blend. Mix thyme, salt, and pepper in another small bowl.
Rub thyme mixture all over veal chops; place in glass baking dish.
Pour oil-lemon marinade over; let stand 15 minutes.
Preheat oven to 450°F (232°C). Combine shallots, vinegar, and remaining ¼ cup oil in medium roasting pan; toss to coat.
Sprinkle with salt and pepper.
Roast until shallots are browned and tender, about 15 minutes.
Add tomatoes to shallots and roast until tomatoes are soft and browned, stirring occasionally, about 15 minutes longer.
Remove pan from oven.
Add capers and 1 tablespoon reserved brine and stir to blend.

Meanwhile, heat large ovenproof skillet over high heat.

Drain veal chops and transfer marinade to heavy small saucepan.

Add veal to skillet and cook until browned, about 3 minutes per side.

Transfer skillet to oven and roast veal to desired doneness, about 10 minutes for medium.

Bring reserved oil-lemon marinade to boil; boil 2 minutes.

Place 1 veal chop on each of 4 plates. Divide shallot-tomato mixture among plates. Spoon Soft Polenta alongside.

Drizzle with oil-lemon marinade. Garnish with arugula and serve.

Serves 2

Instructions

2 veal steaks or chops
Flour for dusting
3 tablespoons Colavita extra-virgin olive oil 45ml
2 tablespoons unsalted butter 30ml
4 plum tomatoes, chopped
1 large or 2 small artichoke hearts, sliced
4 green olives, chopped
2 scallions, chopped
Dash of bitters
¼ teaspoon dry mustard 1ml
Freshly ground pepper to taste

Directions
Lightly dust the chops with flour.
In a large skillet, melt the oil and butter.
Sauté the chops on each side for approximately 4 minutes per side, depending on thickness.
Remove to a heated platter and keep warm.
Add all other ingredients to the skillet and cook approximately 6-8 minutes.
Spoon sauce over chops and serve.
 

Recipe source www.lovechef.com  This recipe won him raves when he cooked it for his first appearance at Trump Plaza Hotel & Casino.