Veal Recipes

Posts Tagged ‘veal chop’

serves 4

Ingredients
1 tablespoon olive oil
4 veal loin butterfly steaks
1 1/2 cups cooked Basic tomato sauce (see related recipe)
120g baby spinach leaves
2/3 cup grated mozzarella cheese
200g steamed green beans, to serve

Directions
Preheat oven to 200°C.
Heat oil in a frying pan over medium- high heat.
Add 2 veal pieces.
Cook for 2 minutes each side or until browned.
Remove to an ovenproof dish.
Repeat with remaining veal.

Spoon tomato sauce over veal.
Top with spinach. Sprinkle with mozzarella.
Bake for 15-20 minutes or until veal is cooked through and top is golden.
Serve with beans.

Special Christmas meat pie tradition from Quebec

serves 4-6  — (1 pie)

Ingredients
1/3 lb ground beef
1/3 lb ground pork
1/3 lb ground veal
1 small onion, finely chopped
1 small potato, grated
1 small garlic clove, crushed
1/2 teaspoon salt
1/4 teaspoon celery salt
1/4 teaspoon clove
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 cup water
1 pastry for double-crust pie

Directions
Place all the ingredients (except for pie shell) in a sauce pan and bring to boil and cook uncovered for 20 minutes over medium heat.
Cool the meat mixture and pour in pastry lined pan. Note: I like to cool mine in refrigerator over night if time permits.
Cover with the top crust, cut steam vents and bake in a 400F oven until golden, about 45 minutes.
Freeze well.

Recipe Source: Recipezaar

The traditional veal emince “Zurich style” in creamy mushroom sauce is one of the most famous dishes in Swiss cuisine along with Fondue and Raclette.

Ingredients
9 oz veal scallopini very thinly sliced 255g
salt and white pepper
1 tablespoon flour
2 tablespoons butter
1 1/2 tablespoons finely chopped onion
2 oz fresh mushrooms, sliced 60g
1/4 cup white wine
1/2 cup heavy cream
1/4 cup brown sauce or au jus
1 teaspoon chopped parsley

Directions
Season veal with salt and pepper; sprinkle with flour.
Heat butter in skillet until very hot.
Add veal and saute very fast until slightly browned on all sides.
Remove veal.
Add onion, then mushrooms.
Saute 1 minute.
Add white wine, cream and brown sauce; simmer for a minute more.
Add veal to sauce.
Mix well, but do not boil.
Sprinkle with chopped parsley.
Serve with Roesti Potatoes.

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.

Serves 4.

Ingredients
4 French-cut veal chops (about 12oz – 375g each), 1¼ inches thick
1 tablespoon Dijon mustard
1 tablespoon chopped fresh lemon thyme
salt and cracked black pepper
2 tablespoons olive oil

Lemon olive salsa:
1/3 cup chopped parsley
2 tablespoons capers
1 clove garlic, peeled
1 teaspoon grated lemon rind
3 anchovy fillets
2 tablespoons fresh breadcrumbs
1/2 cup olive oil
1 tablespoon lemon juice
¼ cup chopped green olives
salt and freshly ground pepper

Directions
Rub chops with mustard and sprinkle with lemon thyme. Marinate for 1 hour. Season with salt and cracked pepper.

Preheat oven to 450 F (230 C).
Heat oil in a large ovenproof skillet over medium-high heat.
Sear chops for 2 minutes per side.

Transfer skillet to oven and roast chops for 10-12 minutes or until chops are just pink inside.
Combine parsley, capers, garlic, lemon rind, anchovies and breadcrumbs in a food processor.
Process until finely chopped.
Add oil and lemon juice and process until just combined.
Remove from food processor and stir in chopped olives, salt and pepper.

Serve veal chops with salsa and a mushroom risotto.

Recipe Source: Lucy Waverman’s from Globe Life

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

1 Servings

Ingredients
3-4 green peppers
½ lb ground veal chopped fine (200g)
½ cup bread crumbs
little parsley
1 small onion
juice of gravy or soup stock

Directions
Cut tops off peppers and scoop out seeds.
Soak in salt water while making stuffing.
Brown meat.
Mix well together with other ingredients.
Season and moisten with gravy or soup stock.
Stuff peppers and bake one hour in a moderate oven.

12 servings
Serve with desired side dish and sauce

Pojarski is said to have been a cook/innkeeper favored by tzar Nicholas I because of his version of minced veal or beef cutlets.
Sometimes called meat balls Pojarski, the originals were reformed on veal chop bones for presentation.

Ingredients
1½ lbs ground veal 680g
3 cups minced carrots
2½ cups minced onions
1½ cups minced celery
½ cup unsalted butter
3 cups soft bread crumbs
4 eggs
1 tablespoon kosher salt
1 tablespoon pepper
1 teaspoon nutmeg

Directions
Sweat carrots, onions and celery in butter in large saute pan until onions are translucent. Cool.

Combine ground veal, vegetable mixture, bread crumbs, eggs, salt, pepper and nutmeg in large bowl; mix lightly but thoroughly.
Divide and shape into twelve 6.5 oz chop-shaped patties. ( 185g)
Cover and refrigerate until ready to use.

Place patty on grill; cook to meduim doneness.

Serve with desired sauce and side dish.

Recipe Source: Vealstore.com

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