Herbed Veal Chops Recipes

Steps:

• In a dish large enough to accomodate the 4 chops, combine olive oil, lime juice, and garlic; sprinkle half of each of the herbs on top. Season chops with pepper, and set in marinade. Turn chops over several times to coat both sides well. Sprinkle the remaining herbs on top of chops, and turn several times. Cover loosely with plastic wrap, and set aside at room temperature to marinate, 20 to 30 minutes.
• Heat a grill or grill pan to hot. Season chops with salt, and place on grill. Cook until chops are medium rare, about 1 1/2 minutes on each side. Remove from heat, and transfer to a serving dish.

Steps:

• Trim excess fat from the chops and season them lightly with pepper. Melt the 1 tablespoon of the butter in a 12 inch skillet. When melted add the bacon and saute for a few minutes or until somewhat crisp. If there is not enough fat in the skillet, then add more butter and heat up. Add the veal chops and saute them over high heat for 2 minutes a side, or just until browned. Lower the heat and continue to cook them uncovered and without liquid for another 5 to 7 minutes a side or until just cooked through.
• Remove the chops to a plate. Add the shallots to the skillet and saute until cooked through about 2 minutes. Add the lime juice, water and deglaze the pan. Add the herbs and season to taste with salt and pepper. Spoon the sauce over the chops.

Steps:

• Preheat oven to 450°F. Mix basil, 1/4 cup breadcrumbs, Parmesan, butter and mustard in small bowl. Season with salt and pepper.
• Pat veal chops dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large ovenproof skillet over high heat. Add veal. Cook until brown, about 1 minute per side. Remove from heat. Press basil mixture onto top of veal chops. Sprinkle 1 tablespoon remaining breadcrumbs over each. Roast in oven until cooked to desired doneness, about 15 minutes for medium-rare.