Veal Recipes

Archive for the ‘chops’ Category

4 servings

Ingredients

the stuffing:
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped yellow onion
2 teaspoons minced garlic
2 plum tomatoes, cored, seeded, and chopped
1 package (10 ounces) frozen chopped spinach, defrosted and squeezed very dry
3 slices prosciutto (about 2 ounces), finely chopped
1/2 cup coarsely grated fontina cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

the rub:
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 veal loin chops, about 3/4 lb each and 1-1/4 to 1-1/2 inches thick
Extra-virgin olive oil

Directions
To make the stuffing: In a large sauté pan over medium heat, warm the olive oil and cook the onion until soft, 5-6 minutes.

Add the garlic and cook for 1 minute more.
Add the tomatoes and cook for 3 minutes, then add the spinach and cook for 2 minutes.

Remove from the heat and allow to cool for 3-4 minutes, then add the remaining stuffing ingredients.
Divide the stuffing into four portions.

To make the rub: In a small bowl combine the rub ingredients.

Trim the chops of any excess fat and cut a pocket in the side of each chop.
Push the stuffing into the pockets and close with toothpicks. Lightly brush or spray the chops with olive oil and season with the rub.
Allow to stand at room temperature for 20 to 30 minutes before grilling.

Grill over Direct Medium heat until medium rare, 15-20 minutes, turning once halfway through grilling time.
Remove from the grill and allow to rest for 3-5 minutes.
Serve warm.

Serves 4

Ingredients
4 veal loin chops
4 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly-ground black pepper
2 1/4 teaspoon balsamic vinegar
2 tablespoons, coarsely-chopped parsley
2lemons halved, seeded

Directions
Preheat  barbecue to very hot (or grill, grill pan, broiler)
Rub the veal chops with 1 tablespoon of the oil.
Season with half the salt and pepper.
Place the remaining salt, pepper, olive oil, and balsamic vinegar in a jar.
Cover tightly and shake well to combine.
Grill the chops l0 minutes a side and transfer to a warm serving platter.
Drizzle with the olive oil and balsamic mixture, sprinkle with the parsley, and serve with the lemon halves.

serves 6

Ingredients
6 veal rib or loin chops, cut 1-inch thick (about 8 ozs. each)
1/2 teaspoon salt
1/2 teaspoon grated lime peel

Mango Salsa:
1 mango, diced (1/2-inch)
1/2 cup prepared salsa
1/4 cup minced red onion
2 tablespoons fresh lime juice

Directions
Combine salsa ingredients in medium bowl; cover and refrigerate.
Combine salt and lime peel; press onto veal chops.
Place chops on grid over medium, ash-covered coals.
Grill, uncovered, 12-14 minutes for medium doneness, turning occasionally.
Serve with salsa.

Recipe Source: Beef Industry Council.

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)