Breaded Veal Chop With Salad Of Young Greens Recipes

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.

Steps:

• Start salad:
• Whisk together oil, lemon juice, 1/2 tsp salt, and 1/2 tsp pepper in a large bowl until combined, then stir in tomatoes and onion.
• Make Veal:
• Preheat oven to 350°F with rack in middle.
• Gently pound chops (avoiding bone) to 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin.
• Toast bread crumbs in a large 4-sided sheet pan in oven, stirring once or twice, until dry but not golden, 7 to 10 minutes. Cool completely.
• Stir crumbs together with cheese and 1/4 tsp each of salt and pepper in a shallow bowl or pie plate. Sprinkle chops with 1/4 tsp each of salt and pepper.
• Line a large baking sheet with wax paper. Put oil in another shallow bowl or pie plate. Dip each chop in oil, letting excess drip off, then dredge both sides of chop (and bone) in bread-crumb mixture, pressing gently to help crumbs adhere. Transfer to baking sheet.
• Prepare a grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
• Oil grill rack, then grill chops, covered only if using a gas grill, turning once, until just cooked through and golden brown and grill marks appear, about 8 minutes total.
• Finish salad:
• Just before serving, add arugula and basil to salad and toss, then season with salt and pepper. Serve over chops.

Steps:

• Lightly dredge the chops on all sides in flour. In a lidded skillet large enough to hold all 6 chops, heat the oil and 3 tablespoons of the butter. Brown the chops on all sides, 8 to 10 minutes total.
• Scatter the garlic cloves around the chops. Cut each bay leaf into 3 pieces. Place 1 piece on each chop. Add thyme, salt and pepper. Cook the chops, tightly covered, over moderate to low heat for about 20 minutes, or until they are cooked through and the natural sauce in the skillet is syrupy. Transfer the chops to a hot serving dish and keep warm. Leave the garlic and bay leaves in the skillet.
• Add the vinegar to the skillet and cook over medium-high heat, stirring, until it has evaporated. Add the stock and ¼ cup water and reduce to your liking. Check the seasoning. Turn off the heat and swirl in the remaining tablespoon of butter. Pour the sauce over the chops and garnish each chop with 1 clove of garlic and 1 piece of bay leaf. Serve immediately.

Steps:

• Combine the parsley with garlic and eggs. Season the veal with salt and pepper. Dust the veal in flour, drop in the egg batter, and finish in the bread crumbs. Heat 2 cups of blended oil on medium high in a fry skillet. Add the veal, cook until golden on both sides. Drain on paper towels. Serve with sliced lemon and parsley and mashed potatoes.
• Boil potatoes in salted water until cooked. Put through food mill or masher. Add little amounts of cream and butter until desired creaminess. Season with salt and white pepper.

Steps:

• Preheat the oven to 400 degrees F.
• Place the separated pieces of maitake mushrooms onto a baking sheet and toss with a little olive oil and salt and pepper. Roast until crispy, 15 to 20 minutes.
• Meanwhile, set a chop upright on a cutting board with the meaty side facing up. Using a thin sharp knife, cut into the meat and cut through the center, toward the bone. Stop short of the bone, then open up the meat like a book. Do not remove the meat from the bone; the bone itself will be at the center of the butterflied chop. Place the meat between sheets of parchment or plastic with a dab of water and gently and evenly pound the meat out with a meat mallet, flipping the meat a couple of times, until it's 1/4 to 1/8 inch thick. Season with salt and pepper.
• Set up a dredging station: Line up 3 shallow bowls on the counter. Spread flour in one, beat the eggs in the second, and mix the fine bread crumbs, panko, Parm, nutmeg, and salt and pepper to taste in the third.
• When the mushrooms are done, lower the oven temperature to 250 degrees F (leave the mushrooms in the oven). Place a wire rack over a rimmed baking sheet and set in the oven.
• In large cast-iron skillet, heat about 1/4 inch oil over medium-high heat.
• Coat the veal in flour and shake off the excess. Turn a chop in the egg, shaking off the excess, then press into the bread crumb mixture. Fry the chops, one at a time, until deep golden, about 3 minutes on each side. Keep the cutlets warm on the prepared baking sheet in the oven.
• Serve the veal with lemon for squeezing and a side of mushrooms. Place the Arugula Salad with Sage and White Balsamic Vinaigrette under or on top of each cutlet.
• In a small bowl, whisk the garlic, sage, shallot, lemon juice, vinegar, and honey. Still whisking, stream in the EVOO to emulsify. Season with salt and pepper. Put the greens and tomatoes in a large serving bowl, add the dressing, and toss to coat.

Steps:

• Begin by pounding out the veal chops. Place the chops between two pieces of plastic wrap and gently pound from the bone out until they each are an even 1/4 inch thick.
• In a shallow dish, combine the flour, salt, granulated garlic and pepper. Dredge the veal chops in the seasoned flour and shake to remove excess flour.
• Working with a large (12-inch) cast-iron pan, heat 2 tablespoons of the butter and the oil over medium-high heat. Cook the veal chops until golden brown, about 2 minutes per side. Transfer to a plate and set aside.
• Reduce the heat to low and deglaze the pan with the white wine. Scrape up any brown bits and simmer the wine until reduced by half. Add the chicken stock and cook for 5 minutes. Transfer the mixture to a bowl. Add the capers and garlic to the pan and saute until lightly browned, about 30 seconds. Add the reduced sauce back to the pan and bring back to a simmer.
• Just before serving, add the lemon juice and a touch of red wine vinegar and turn off the heat. Whisk in the remaining 2 tablespoons butter and the parsley. Taste and season as needed.
• Serve the chops on a large rimmed plate covered with the sauce and garnished with the Parmesan.

Steps:

• To make the veal, preheat the oven to 450 degrees. Combine the bread crumbs, parsley, Parmesan, salt and pepper in a medium-size bowl. Dip the veal chops into the buttermilk and then coat on both sides with the crumb mixture. Spray a large cast-iron skillet with the olive oil and heat over medium-high heat. Add the veal chops, in batches if necessary, and cook until the crumbs begin to brown, about 3 minutes on each side. Place the chops on a baking sheet, as far apart as possible. Bake until the veal is just cooked through, about 15 to 20 minutes.
• Meanwhile, to make the salad, whisk together the garlic, shallots, mustard and vinegar. Whisk in the olive oil and season with salt and pepper. Place the greens in a large bowl. Add the vinaigrette and toss to coat. Divide the veal chops and salad among 4 plates and serve immediately.

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.

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.

Steps:

• Sprinkle veal chops with salt and pepper. In a skillet, brown chops on both sides in oil. Sprinkle onion into a greased shallow baking dish; dot with 1 tablespoon butter. Top with chops; drizzle with broth. Melt remaining butter; toss with bread crumbs and Parmesan cheese. Sprinkle over top. , Bake, uncovered, at 350° for 30-35 minutes or until meat is no longer pink and a thermometer reads 160°.

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.

Steps:

• Cut away and discard any tough bottom stems of the arugula leaves. Rinse and pat dry or use a spin-dryer. There should be about eight cups loosely packed. Cut away and discard the bottom ends of the endive. Separate the leaves. There should be about six cups loosely packed.
• Cut the tomatoes into one-inch cubes. There should be about four cups. Put the pieces in a bowl.
• Cut away the cores of the radicchio. Separate the leaves. There should be about six cups loosely packed. Put the radicchio in the bowl. Add the arugula and endive.
• Cut the onion slices in half. There should be about one and a third cups loosely packed. Add the onion to the bowl.
• Pour the olive oil and vinegar over the salad mixture. Toss to blend.
• Partially scrape away the meat from the chops but leave the meat attached at the largest portion of each bone. Place the meat, bones attached, between two sheets of clear plastic wrap. Use a flat mallet and pound the meat on one side. Turn the plastic-enclosed meat and pound on the other side. Take care not to pound holes in the meat. Ideally, you should have rounds of meat about eight to nine inches in diameter and about a quarter-inch thick.
• Dredge each chop on both sides in flour, pressing all over with the fingers to make the flour adhere. Shake off excess.
• Beat the eggs with salt and pepper. Dip the chops on all sides in the beaten egg. Dredge the chops on all sides in bread crumbs, pressing with the fingers to make the crumbs adhere.
• Heat three-quarters of a cup of oil in a heavy 10-inch skillet almost to the smoking point. Add one veal chop and cook about one and a half minutes or until golden brown on one side. Turn the chops and reduce the heat to medium. Cook on the second side about one minute or until golden brown. Drain each cooked chop on absorbent paper toweling and top with another layer of toweling. Press to extract excess oil. Continue cooking one chop at a time, adding a little more oil as necessary, until all the chops are cooked.
• Transfer each chop to an individual plate, top with an equal portion of the salad and serve immediately.