Best Veal Chops With Lemon Daisy Recipes

Veal Chops with Rosemary Butter image

Yield Makes 4 servings

Number Of Ingredients 10

1/4 cup (1/2 stick) unsalted butter, room temperature
2 1/2 teaspoons minced fresh rosemary, divided
1 teaspoon chopped fresh thyme, divided
Pinch of salt
4 12-ounce veal rib chops, each about 1 inch thick
4 tablespoons olive oil, divided
1 4-inch-long fresh rosemary sprig
1 garlic clove, flattened
3 tablespoons dry white wine
3 tablespoons low-salt chicken broth

Steps:

Whisk butter, 1 teaspoon rosemary, 1/4 teaspoon thyme, and pinch of salt in small bowl to blend. Wrap rosemary butter in plastic wrap, forming 1 1/2-inch-diameter log. Chill at least 2 hours. (Can be made 1 week ahead. Keep refrigerated.)
Arrange chops in single layer in large baking dish. Drizzle with 2 tablespoons olive oil. Sprinkle with remaining 1 1/2 teaspoons rosemary and 3/4 teaspoon thyme. Sprinkle with 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.)
Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add rosemary sprig and garlic. Sauté until garlic is fragrant but not brown, about 2 minutes. Discard rosemary sprig and garlic. Increase heat to high. Add chops; cook until chops are browned and meat thermometer inserted horizontally into center reads 130°F, about 2 minutes per side. Transfer chops to plate. Pour off drippings from pan. Reduce heat to medium-high. Add wine to skillet and cook until reduced to about 2 teaspoons, scraping up browned bits, about 30 seconds. Add chicken broth; cook until reduced to about 2 tablespoons, about 30 seconds. Drizzle over chops.
Cut rosemary butter into 4 slices. Place 1 slice atop each chop and serve.

Veal with Lemon and Capers image

Provided by Food Network

Categories main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 8

2 pounds veal scaloppini
1 cup all-purpose flour
Salt and freshly ground black pepper
Olive oil and butter, equal amounts, enough to coat the skillet, plus 1 tablespoon
1 1/2 cups chicken stock
Capers
1/2 lemon, juiced, plus 1/2 lemon thinly sliced, for garnish
Chopped parsley leaves, for garnish

Steps:

Pour the flour mixture on a plate, and season with salt and pepper. Dredge the scaloppini in the flour and shake off the excess, set aside. Melt butter and olive oil together in a skillet over medium fire. Add scaloppini to skillet and brown on both sides. Set aside until all the veal has been cooked. After the veal has been removed from the pan, add the chicken stock to the pan over high heat and scrape the bottom of the pan to loosen the brown bits. Cook until the liquid has thickened. Straining the liquid may be necessary to remove the larger pieces of the scrapings. Add 1 tablespoon of butter, capers, lemon juice and parsley to sauce. Stir over a high heat about 5 minutes. Pour sauce over the veal. Garnish with sliced lemons and serve.