Best Veal Chops Umbrian Style Recipe 435 Recipes

BAKED (NOT FRIED) VEAL CHOPS PARMESAN IS A LIGHTER TAKE ON THE ITALIAN CLASSIC

Steps:

• In a small mixing bowl combine olive oil, rosemary, thyme, oregano, Italian parsley and crushed red pepper and stir. Add a dash of salt. Place the veal chops on a large cutting board and brush the olive oil and herb mixture on both sides of the chops. Preheat the oven to 375 degrees F. Heat 2 Tbsp of olive oil in an oven safe large skillet over medium-high heat. Add the garlic and sauté for two minutes. Add the veal chops and let them brown on one side for 2 minutes, flip and brown the other side for 2 minutes. Place the skillet with the veal chops into the oven and bake for 10 to 12 minutes, or until the internal temperature of the chops reaches 160 degree F. During the last couple of minutes of cooking add the mozzarella cheese and let it melt. Serve with your favorite side dish.

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.

VEAL CHOPS UMBRIAN-STYLE RECIPE - (4.3/5)

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. Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/umbrian-style-veal-chops-recipe.html?oc=linkback

VEAL SCALOPPINE UMBRIA-STYLE

Steps:

• Using the food processor, mince the prosciutto, garlic, anchovies, and 2 tablespoons of the olive oil into a fine-textured pestata.
• Flatten the veal scallops into scaloppine, one at a time: place a scallop between sheets of wax paper or plastic wrap, and pound it with the toothed face of a meat mallet, tenderizing and spreading it into a thin oval, about 1/4 inch thick.
• Salt the scaloppine lightly on both sides, using about 1/2 teaspoon salt in all. Put the butter and remaining olive oil in the skillet, and set it over medium-low heat. When the butter begins to bubble, lay as many scaloppine in the pan as you can in one layer (about half the pieces). Cook the first side for a minute or two, just until the meat becomes opaque but doesn't darken; flip the scaloppine, and lightly fry the second side the same way. Remove the first batch of veal to a plate, and fry the remaining scaloppine.
• When all the scaloppine have had the first fry, raise the heat and boil off any accumulated meat liquid until the skillet is nearly dry. Drop in the pestata, stir it around the pan, and let it cook for a couple of minutes, until it's sizzling and rendering fat from the prosciutto. Scatter in the sage leaves, stir, and heat them until sizzling, then pour in the wine and lemon juice. Bring to a boil, and cook to reduce the wine by half. Pour in the stock, heat to a bubbling simmer, and return the scaloppine to the pan, sliding them into the liquid so they're moistened. Toss in the capers, and sprinkle the remaining salt over all.
• Adjust the heat to keep the sauce simmering gently and reducing gradually. Cook for about 10 minutes, turning the scaloppine over once or twice, until almost all the moisture has evaporated, concentrating the sauce into a thick coating on the meat and pan bottom.
• Remove the skillet from the heat, and sprinkle the parsley over the veal. Tumble the scaloppine over, coating them all with sauce and parsley, and serve immediately. Be sure to scrape every bit of concentrated sauce from the skillet, onto each serving of scaloppine.

VEAL CHOPS, MILAN STYLE

Steps:

• 1 Trim off the fat around the edge of the chops. Place the chops between two sheets of plastic wrap. Gently pound the meat to a 1/4-inch thickness. 2 Spread the bread crumbs on a piece of wax paper. In a shallow plate, beat the eggs with the salt and place it next to the wax paper. Dip the chops in the egg mixture, then in the bread crumbs, patting to coat the chops completely. Place the chops on a rack to dry for 10 minutes. 3 In a skillet large enough to hold the chops in a single layer, melt the butter over medium heat. When the butter foam subsides, add the chops and cook until browned and crisp, 3 to 4 minutes. Turn the chops over with tongs and brown the other side about 3 minutes. 4 Serve hot with lemon wedges. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.