VEAL CHOPS WITH ROQUEFORT BUTTER
Steps:
- Place the butter and Roquefort cheese in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until smooth. Add the scallions and mix until combined. Cut a strip of parchment paper 4 1/2 inches wide and place the mixture on the short end of the paper. Roll into a log about 1 inch in diameter, rolling the parchment paper around the butter mixture. Chill.
- Sprinkle both sides of the veal chops generously with salt and pepper. Allow to sit at room temperature for 15 to 30 minutes. Meanwhile, prepare a charcoal grill with hot coals. When the coals are hot, grill the chops for 6 to 8 minutes on each side, until almost cooked through. Remove to a platter and cover with aluminum foil. Allow to rest for 15 minutes. Serve with 1 or 2 slices of cold Roquefort butter on each chop.
VEAL CHOP GRATINATO
Gorgonzola and Taleggio are my favorites of Lombardy's many fine cheeses. Both are made from rich cow's milk, exclusively from animals that have grazed in the pastures of particular locales. The finest Taleggio, in my opinion, comes from small producers in the highlands north of Bergamo, where the cheese originated centuries ago. Creamy and soft when ripe, Taleggio is a superb table cheese, all by itself or with a piece of good bread or fruit (and at room temperature, of course). On my recent trips to Lombardy, though, I've appreciated it as a component of cooked dishes. As I've suggested in the recipes, fold it into any of the riso dishes in this chapter-after the heat is off-and you will love how it melts and lends its luxurious texture and complex flavors to the rice. Because it browns beautifully in a hot oven, Taleggio is a great cheese for a gratinato, as you will find when you try this very special recipe. Thick veal chops are browned, then braised in a sageinfused tomato sauce and finished in the oven under thin slivers of Taleggio and a sprinkle of grana. The golden crown of cheese over the tender meat is a perfect final touch. To be sure, this is an extravagant dish and demands the best ingredients. Meaty veal chops are always expensive, and these should be cut extra thick (either rib or, my preference, loin chops are suitable). And your Taleggio must come from a reliable cheesemonger who has allowed the cheese to ripen properly before it's cut and sold-too young and you won't get the full flavor. The cheese should be soft under the rind but not runny all the way through. In fact, you'll need to chill ripe Taleggio in order to slice it thinly for the recipe. But the effort and expense are well worth it, as you'll find when you taste your costolette al formaggio.
Yield serves 6
Number Of Ingredients 11
Steps:
- Season the veal chops with salt on both sides, using about a teaspoon in all. Spread the flour on a plate, and lay in the chops to coat on both sides. Leave them in the flour briefly while heating the olive oil and butter in the big skillet over medium-high heat.
- As soon as the butter is foaming, quickly shake excess flour off the chops and lay them in the pan, nestling them all in one layer. Brown them well on the first side, about 3 minutes, then flip them over. Drop the sage leaves between and around the chops. When they are nicely caramelized on the second side, move the chops to a large platter (but leave the sage in the pan).
- Pour in the wine, and bring to a boil, scraping up the browned bits in the skillet bottom. Boil for a minute or so, to cook off some of the alcohol, then stir in the crushed tomatoes and the remaining teaspoon salt. Slosh the tomato containers with 1 cup water, and stir that in, too. Bring the sauce to a bubbling simmer and cook, uncovered, for 10 minutes, to reduce a bit and develop flavor.
- Return the veal chops to the skillet, and pour in any meat juices that accumulated on the platter-the meat should be nearly submerged in braising liquid. Cover the pan, and adjust the heat to maintain the active simmer. Let the veal braise about 20 minutes, until cooked all the way through. Meanwhile, arrange a rack in the top third of the oven, and heat to 425°.
- Uncover the pan, and if the braising liquid is still near the top of the chops, let it boil down to thicken over high heat for a few minutes. Distribute the Taleggio slices equally over the meaty parts of the chops, and sprinkle a teaspoon grana over each cheese-topped chop.
- Set the skillet in the oven, and bake until the cheese is tinged with gold and the sauce has thickened. Carefully remove the hot pan from the oven. Lift the chops from the pan to a serving plate, and spoon sauce all around.
- This dish is so full of flavor that a vegetable with a gentle flavor will do best. I love boiled asparagus spears with just a drop of butter, allowing the veal sauce to flavor them. Braised spinach or Jerusalem artichokes would be very good as well.
PAN SEARED VEAL CHOP WITH ROSEMARY
Steps:
- Rub the chops with the garlic and rosemary, 1 tablespoon oil and salt and pepper and let sit on a plate for 15 minutes. Heat a large cast iron skillet over medium high heat and add remaining oil. Add chops to pan and cook until golden brown and then flip. Remove chops from pan to a baking dish and roast in 375 degrees F. oven for 10 minutes. Add wine and stock to cast iron pan and stir up brown bits from bottom. Serve chops with juice from pan.
PERFECT VEAL CHOP RECIPE (QUICK AND EASY)
These Veal Chops are quick and easy to make, with a taste that's better than a Michelin star restaurant. Bone-in veal chops are marinated with fresh rosemary, thyme, salt, and pepper, then tenderized to succulent perfection! Drizzle them with homemade rosemary butter sauce for the most delicious dinner!
Provided by Izzy
Categories Dinner Main Course
Time 25m
Number Of Ingredients 13
Steps:
- Place the veal chops in a shallow dish. Drizzle with 2 tablespoons of olive oil.
- Sprinkle with salt and pepper. Then add minced rosemary and thyme.
- Rub the olive oil and seasoning onto all sides of the veal chops.
- Let the veal chops marinate sit at room temperature for 15-60 minutes before cooking. (Ideally let them marinate for 1 hour. DO NOT skip this step, or your veal chops won't be cooked evenly.)
- Place a large skillet over medium heat for a few minutes until hot. Add the remaining olive oil. Once hot, add smashed garlic and cook until the clove just turned brown. Discard the garlic.
- Increase the heat to high and then add the marinated veal chops to the pan (make sure the chops are at room temperature). Cook for about 2 minutes or until the undersides have turned golden brown.
- Flip the veal chops and cook the other side for about 2 minutes until golden brown.
- Add chicken broth to the pan. Once it starts to simmer, cover the pan with a lid and let the chops braise for 5- 8 minutes or until the internal temperature reaches 145°F on an instant-read thermometer. (Refer to the notes for other doneness levels.)
- Remove the chops to a plate and cover with foil to keep warm (Don't discard the juices in the pan). Let them rest for 5-10 minutes to let the juices retreat back into the meat.
- In the meantime, leave about 1/4 cup of the juices in the pan. Increase the heat to medium-high, and add wine, butter, rosemary, thyme, salt, and pepper. Cook for a few minutes until the sauce has slightly thickened.
- Pour the sauce over the chops. Serve and enjoy!
Nutrition Facts : Calories 552 kcal, Carbohydrate 1 g, Protein 43 g, Fat 40 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 194 mg, Sodium 577 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 23 g, ServingSize 1 serving
UMBRIAN-STYLE VEAL CHOPS
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the dressing: Place the basil, oil, mint, marjoram, vinegar, anchovy paste, rosemary, salt, pepper, garlic, lemon juice and onion in the bowl of a food processor. Blend until chunky. Let the mixture stand for 20 minutes.
- For the veal chops: Heat the oil in a large skillet over medium-high heat. Sprinkle the chops with the salt and pepper. Cook to medium rare, 10 to 12 minutes, turning the chops over halfway through the cooking time. Let the chops rest for 5 minutes.
- Spoon the dressing on top of the chops and serve.
VEAL CHOP WITH PORTABELLO MUSHROOMS
A quick, delicious entree that is sure to impress any guest, and so easy to throw together. Serve with a side of pasta and they'll think they're in Italy!
Provided by COOKINGQUEEN75
Categories World Cuisine Recipes European Italian
Time 40m
Yield 2
Number Of Ingredients 7
Steps:
- Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. Cook chops until browned, 2 to 3 minutes per side.
- Once browned, stir in mushrooms and cook for 1 minute. Add chicken broth and rosemary; cover, and simmer 10 minutes. Stir in red wine, increase heat, and cook, uncovered, until sauce is reduced by half. Veal chops may be removed at any time to prevent over-cooking, then returned to the pan for the final minute.
- Drizzle with remaining 1 tablespoon olive oil, and serve.
Nutrition Facts : Calories 554.9 calories, Carbohydrate 5.2 g, Cholesterol 97.5 mg, Fat 45.2 g, Fiber 0.9 g, Protein 21.7 g, SaturatedFat 10.2 g, Sodium 838.4 mg, Sugar 2.1 g
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