chops
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: Black pepper, veal chops, little balsamic vinegar, ground pepper, recipe source, magazine cucina
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Veal Chops Lombatina with Roasted Garlic
Serves 4
B
ased on the simple preparation of the Italian trattoria dish of the same name.
Ingredients
4 veal chops, about an 1 1/2 inches thick
1 bunch fresh thyme
4-6 garlic cloves, minced
zest of two lemons
4 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon balsamic vinegar
2 teaspoons thyme, minced
kosher salt and fresh ground white pepper
4 heads of garlic
2 tablespoons unsalted butter, softened
Directions
Place a large piece of plastic wrap on a flat surface.
Spread 4 to 5 sprigs of thyme out to match the size of the veal chop.
Sprinkle on some chopped garlic and lemon zest.
Season each side of the 4 chops evenly with kosher salt.
Place one chop on top of the herb mixture and top it with thyme, garlic and lemon on top .
Place a chop on top. Repeat until the chops are stacked and you topped it with the thyme, garlic and lemon mixture.
You want all sides covered.
Pull the plastic wrap up and over and wrap the chops tightly.
Place them on a tray to catch any possible drips and put them in the fridge for no less than 6 and no longer than 12 hours.
Preheat the oven to 325 degrees.
Chop the top 1/4 off each head of garlic and smear with unsalted butter and season it with salt and pepper.
Place the heads in a small casserole and cover with foil. Bake them for 1 3/4 hours for an 8 clove head maybe less for smaller heads.
Remove from the oven and let them sit. Whisk together the olive oil, lemon juice, vinegar and minced thyme in a small bowl.
Season with salt and pepper and set the dressing aside.
When you are ready heat your grill to the highest temperature you can.
While it is heating remove the chops from the fridge, unwrap them and scrape off all the thyme, garlic and zest.
Season the chops with pepper and leave them out to warm while the grill is heating.
When the grill is hot cook the chops until medium rare or medium.
Near the end of the grilling time place the garlic on a tray and place it on the grill to warm it up.
Place the chops on a platter or plates and top them with the dressing and garnish with thyme.
Place a head of roasted garlic next to each chop and serve.
Recipe Source: thirschfeld
Tags: veal chops recipe with mozzarella spinach, side dishes to go with veal chops with bourbon cream sauce, how to cook veal chuck chopsVeal Chops with Bourbon Cream Sauce
4 servings
Ingredients
4 veal rib chops, each 8 oz (250 g), about 1 inch (2.5 cm) thick
1/4 cup olive oil, divided 50ml
2 teaspoons minced fresh rosemary, divided 10ml
1 teaspoon fresh thyme, divided 5 ml
1/2 teaspoon coarse salt 2ml
1/2 teaspoon fresh cracked pepper 2ml
1/2 cup minced shallots 125 ml
1 garlic clove, thinly sliced
1/4 cup bourbon 200 ml (The bourbon mixes beautifully with the cream and the subtle veal flavour.)
1/4 cup chicken broth 50ml
1/2 cup heavy cream 125ml
1 teaspoon chopped fresh rosemary 5ml
Directions
Preheat oven to 375°F (190°C).
Arrange chops in single layer in large baking dish.
Drizzle with 2 tablespoons (25 ml) of the olive oil.
Sprinkle with rosemary, thyme, salt and pepper.
Rub oil and seasonings into chops. (Can be prepared 1 day ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before continuing.)
In a large, heavy, ovenproof skillet, heat remaining oil over medium-high heat.
Add chops; cook until chops are dark brown and seared, about 2 minutes per side.
Transfer pan to oven and bake until a meat thermometer registers 130°F (55°C), about 10 to 15 minutes (will depend on thickness of the chops).
Transfer chops to plate and let rest, without cutting into them, for 10 minutes.
In same pan, add shallots and cook over medium-high heat until softened, about 3 minutes.
Add garlic and cook 1 minute.
Add bourbon to skillet and cook until reduced to about 2 tsp (10 ml), scraping up any browned bits, about 1 minute.
Add chicken broth and any accumulated veal juices; cook until reduced to about 2 tbsp (25 ml), about 1 minute.
Stir in cream and rosemary and cook just until sauce is slightly thickened.
Serve immediately with chops.
Recipe Source Food & Drink Autumn 2010
Tags: nutritional information for veal rib chop, pictures of baked veal recipes, sweetbreads in cream sauce, www.vealrecipes.com/veal-chops-with-bourbon-cream-sauce, Bourbon Cream Sauce, receipesfor rib veal chops, veal rib chopsProvitello Veal Rib Chop with Mango Salsa
Provitello Frozen Veal Rib Chops will stay juicy because they are cut fairly thin -Chef John Meyer.
- Great Tasting
- Ready for BBQ
- Safe and Easy to cook
- Cooks in less than 8 minutes right from the freezer
- Always Juicy and Tender
Serves 4
An Easy Recipe
20 minutes to prepare
Grilling time 6-8 minutes on the BBQ
Ingredients
4 frozen (Provitello) veal rib chops
- Marinade
3 cloves of garlic
1 lemon
1 tablespoon of olive oil
pepper
- Side dish
20 small new potatoes
2 whole garlic cloves
pepper and salt to taste
few parsley stalks
parsley for garnish
- Main dish
2 Portobello Mushrooms
2 Romano tomatoes
2 chili Roma peppers
bunch of spring onions
parsley for garnish
- Mango Salsa
2 mangos
1/2 red pepper
red onion or white sweet onion
1 lime
1 Jalapeno pepper
white wine vinegar
salt and pepper
chives
honey or sugar
Directions
To make the marinade for the chops take 3 cloves of garlic, peel, finely chop and put ina small bowl.
Cut a lemon in half and squeeze into the bowl
Add a some pepper and about a tablespoon of olive oil (75ml)
To make a side dish of new baby potatoes, add them to a saucepan. You can add a couple of cloves of peel whole garlic and put them in whole. Add a little bit of pepper and salt and add a few parsley stalks.
Put on stove to boil.
Remove the 4 frozen Provitello Veal Rib Chops from the packaging and place them on a large plate ready for the grill.
Slice the Portobello mushrooms in about 1/4 inch slices. This type of mushrooms were chosen as the slices can be large and there fit well on the grill. Place them with the chops.
Cut a 2 tomatoes in half and place with the chops.
Slice a couple of chili peppers and remove the seeds and place the pieces on the plate as well.
Slice the top off the green onions and an cut off the root strands. Place on the plate.
To prepare the Mango salsa for the recipe take a couple of mango’s, chop in half and peel away the skin. Cut into small cubes and place in a serving bowl.
Chop up 1/2 a red pepper to add contrasting colour and add to the bowl.
Chop up a large red onion or white sweet onion and add to the mix.
Cup a lime in half and squeeze the juice into the salsa. ( can also use honey)
Chop up and add a Jalapeno pepper.
Add a little white wine vinegar, a little pepper,salt and also a touch of sugar .
Add a few chives — toss the mixture and leave for about 2 hours.
However if not prepared in advance – it is still fine to eat within a 1/2 hour when the chops have been grilled.
Remove the potatoes when cooked and strain. Remove the garlic pieces. Put in serving dish and add some parsley.
Start the BBQ and bring to high heat. Then lower slightly. Make sure the grill is clean so that the chops do not stick. Add the marinade to both sides of all the chops and vegetables previously cut.
Add everything at once to the grill — all the vegetables and the veal chops and grill for 3-4 minutes.
Turn everything once and grill another 3-4 minutes maximum .
You can add some Feta Cheese and to the top of the tomatoes near the end.
Recipe Source – Chef John Meyer for Delft Blue
Tags: can shallots be used in place of garlic or onions in veal stew?, salt and pepper, veal recipes mango salsa, Frozen Veal Rib, ina small bowlVeal Rib Chops with Fennel & Figs
Serves 2
Ingredients
2 X 8 oz veal rib chops (each about 1 1/4 inches thick) total 454g of veal
1 3/4 cups canned low-salt chicken broth
2 medium fennel bulbs with fronds (about 12 ounces), trimmed, bulbs halved lengthwise, fronds chopped
12 dried black Mission figs
6 tablespoons unsalted butter
1 teaspoon sugar
1/4 teaspoon pumpkin pie spice
1/2 cup canned beef broth
2 tablespoons minced shallot
1 cup tawny Port
Directions
Bring chicken broth and fennel bulbs to simmer in heavy large saucepan over medium heat.
Simmer until tender, about 10 minutes.
Remove from heat; mix in figs and let stand 10 minutes.
Strain; reserve liquid, fennel and figs separately.
Melt 1 tablespoon butter in heavy large skillet over medium-low heat.
Transfer fennel bulbs to skillet, cut side down. Sprinkle with 1/2 teaspoon sugar, salt and pepper.
Cook until cut side is brown, about 2 minutes. Turn fennel over; sprinkle with remaining 1/2 teaspoon sugar, salt and pepper.
Cook until brown and beginning to soften, about 4 minutes. Using slotted spoon, transfer fennel to 8x8x2-inch glass baking dish.
Add 1/4 cup reserved liquid and pumpkin pie spice to skillet. Bring to boil, scraping up browned bits; pour liquid over fennel in baking dish.
Place figs between fennel bulbs.
Dot with 1 tablespoon butter.
Cover baking dish with foil.
Set aside.
Combine beef broth, shallot and remaining reserved liquid in heavy small saucepan; bring to boil.
Reduce heat to medium; simmer until liquid is reduced to 1/4 cup, about 20 minutes.
Add Port and simmer until liquid is reduced to 1/4 cup, about 20 minutes. (Fennel-fig mixture and Port sauce can be made 2 hours ahead; let stand at room temperature.)
Preheat oven to 350°F. Bake fennel until very tender, about 40 minutes. Remove from oven; keep covered.
Maintain oven temperature.
Sprinkle veal with salt and pepper.
Melt 1 tablespoon butter in large ovenproof skillet over medium-high heat.
Cook veal until brown, about 3 minutes per side. Transfer to oven.
Roast until thermometer inserted into center of veal chop registers 150°F, about 8 minutes.
Transfer veal to 2 plates. Top with baked fennel-fig mixture. Bring Port sauce to simmer; add remaining 3 tablespoons butter and whisk just until melted. Season sauce with salt and pepper; pour over veal. Garnish with fennel fronds.
Recipe Source: epicurious.com
BBQ spinach-stuffed veal chops
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.
Barbecued Veal Lombatina
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.
Citrus-Rubbed Veal Chops & Mango Salsa
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.
Tags: medium doneness, veal rib, veal loin chop, lime peel, braised veal rib chop recipeMarinated veal chops with rosemary and garlic
S
erves 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)
Tags: iron grill, vealrecipes.com, recipe source, shallow dish, kosher salt, Black pepper, veal cast ironVeal chop wrapped with leeks
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.
Tags: stuffing recipes for veal chops, veal breast, chicken breast, thin layer, minutes difficulty, oz dried morels, oz raw chicken
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