HAZELNUT-CRUSTED LAMB CHOPS
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 19
Steps:
- Make the crust: Preheat the oven to 350 degrees F. Spread the hazelnuts on a baking sheet and bake until golden brown, tossing, 10 to 12 minutes. Transfer to a food processor. Toast the sesame seeds in a small skillet over medium heat until golden, tossing, about 5 minutes. Add to the processor along with the coriander, cumin, sugar and 1/2 teaspoon salt; pulse until the mixture looks like breadcrumbs. Transfer to a shallow bowl.
- Make the salad: Set a steamer basket over a saucepan filled with 1 inch of water; bring the water to a boil. Add the carrots, cover and steam until fork-tender, 8 to 10 minutes. Meanwhile, whisk the parsley, garlic, vinegar, lemon juice, cayenne, 2 tablespoons of the hazelnut crust mixture, 1 teaspoon salt, and black pepper to taste in a large bowl. Slowly whisk in 2/3 cup olive oil. Add the steamed carrots and toss; cover and refrigerate at least 1 hour.
- Add the feta and dates to the carrot mixture, season with salt and black pepper and toss. Add the mixed greens and frisee but do not toss.
- Pat the lamb chops dry and season with salt and black pepper. Heat a large skillet over medium-high heat; add the remaining 2 teaspoons olive oil. Working in 2 batches, position the chops snugly in the skillet with the fatty edge down (the bones will curve); cook until browned on the bottom, 2 to 3 minutes. Turn the chops and cook on the flat sides until browned, 1 to 2 minutes per side. Dredge each cooked chop in the hazelnut crust.
- Toss the salad and divide among plates. Serve with the lamb chops.
HAZELNUT CRUSTED VEAL CHOPS
i got this recipe in my email and had just seen veal chops on sale yesterday. this was so easy to make and looks and tastes so elegant.
Provided by chia2160
Categories Veal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to broil.
- In the bowl of a food processor fitted with a metal blade, process the nuts, garlic and shallot until finely minced. Add in the honey and pulse to make a paste. Stir in the chopped chives. Set aside.
- Season the veal chops on both sides with salt and pepper.
- Place the veal chops on a baking tray 6 inches from the heat and broil 5 minutes per side.
- Spread a layer of the honey paste over the top side of each veal chop. Place crust side up on the baking tray.
- Return the tray, uncovered, to the oven on the rack furthest from the heat. Broil for 10 minutes longer, checking to make sure the honey crust is not burning.
- Garnish with chopped chives.
Nutrition Facts : Calories 215.4, Fat 20.5, SaturatedFat 1.5, Sodium 0.5, Carbohydrate 6.4, Fiber 3.3, Sugar 1.5, Protein 5.2
ARTICHOKE VEAL CHOPS
Tender veal chops are browned and then roasted with bell peppers and artichokes. A fabulous springtime meal.
Provided by Annacia
Categories Veal
Time 48m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim fat from veal chops. Rub cracked pepper over chops.
- Coat a large ovenproof nonstick skillet with cooking spray, and place over medium-high heat until hot. Add chops, and cook 3 to 4 minutes on each side or until browned.Remove chops from skillet; set aside. Wipe drippings from skillet with a paper towel.
- Place green pepper and next 4 ingredients in skillet. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in artichoke hearts. Return chops to skillet, spooning artichoke mixture over veal chops. Cover and bake at 350 degrees for 25 minutes or until veal is tender.
- Sprinkle with chopped parsley, and serve immediately.
Nutrition Facts : Calories 346, Fat 15.9, SaturatedFat 6.5, Cholesterol 140.6, Sodium 215.1, Carbohydrate 15.1, Fiber 9.6, Sugar 2.5, Protein 35.8
HAZELNUT CRUSTED SHRIMP ITALIANO
Make and share this Hazelnut Crusted Shrimp Italiano recipe from Food.com.
Provided by Malriah
Categories < 15 Mins
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- On a plate,mix flour, parmesan, hazelnuts, salt and cayenne together (I use a pie plate).
- In a bowl, mix eggs and milk.
- Dip shrimp in egg wash, then into flour mix being sure to coat well; shake off any excess.
- In a large, heavy skillet, heat oil.
- Fry shrimp until just done, about 4 to 5 minutes.
- Remove shrimp from pan and place on paper towels to drain.
- In same skillet, saute tomatoes, mushrooms, onion and garlic until mushrooms start to wilt (about 5 minutes).
- Add white wine and basil.
- Allow to cook for 3-5 minutes.
- Place cooked linguini in a large bowl.
- Toss in tomato mixture.
- Top with shrimp.
- Sprinkle with parmesan and more basil if desired.
Nutrition Facts : Calories 641, Fat 23.8, SaturatedFat 4.2, Cholesterol 332.6, Sodium 685.8, Carbohydrate 57.6, Fiber 4.7, Sugar 4.6, Protein 41.1
BRONZED VEAL CHOPS
Make and share this Bronzed Veal Chops recipe from Food.com.
Provided by MsPia
Categories Veal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine the first 10 ingredients in a small bowl.
- Sprinkle all surfaces of the chops evenly with the seasoning mix.
- Pre heat 1 Tbs. olive oil in a 12-inch skillet.
- Place the chops in the skillet 2 at a time and cook for 3 minutes, turn and cook 2 or 3 more minutes.
- Remove the cook chops, wipe the skillet clean, place back over high heat, add 1 Tbs. olive oil and repeat the process with the remaining chops.
Nutrition Facts : Calories 67.8, Fat 6.9, SaturatedFat 0.9, Sodium 582.9, Carbohydrate 1.6, Fiber 0.4, Sugar 0.1, Protein 0.4
HAZELNUT-CRUSTED GOAT CHEESE NIBBLERS
Make and share this Hazelnut-Crusted Goat Cheese Nibblers recipe from Food.com.
Provided by Boomette
Categories Cheese
Time 9m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Heat vegetable oil in a large skillet over medium-high heat. Working in batches, dredge each goat cheese slice in flour, dip into the egg and then coat with hazelnuts.
- Fry cheese slices in hot oil for 1 minute per side or until golden brown.
- Drain on paper towels and serve warm. You can dip the goat cheese nibblers in mayonnaise if you want.
VEAL CHOPS ITALIANO
I kind of threw this together last night when I had a couple of veal chops on hand, but none of my usual accompaniments. It turned out much better than I'd hoped and I'll definitely try it again.
Provided by Tom S.
Categories Veal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- If using dried thyme, rub it between your palms for a few seconds to release the oils and crush it to a course powder.
- Sprinkle the chops with the thyme, salt and pepper to taste.
- In a heavy skillet over medium-high heat, brown the chops on both sides using 2T of the oil.
- Remove the chops to a plate and add the shallots, garlic and crushed red pepper to the pan with another 1T of oil.
- When the garlic and shallots soften and start to brown, add the wine and boil until reduced by half, then add the tomatoes and their juices.
- As soon as the tomatoes start to boil, add the chops back to the pan, reduce the heat to medium and cover for about 10 minutes or so, just until the chops are about medium rare (or to taste).
- Remove the chops to a serving platter and add the butter and half of the parsley to the pan, swirling until the butter just melts and the sauce starts to thicken.
- Spoon the sauce over the chops, then drizzle the remaining 1T of olive oil over and sprinkle with the remaining parsley.
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