UMBRIAN-STYLE VEAL CHOPS
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
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.
GRILLED VEAL CHOPS WITH RAW SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 33m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a bowl combine the tomatoes, basil, parsley, red onion, salt, pepper, balsamic vinegar and about 2 tablespoons extra-virgin olive oil. Allow the tomatoes to sit for 10 minutes so that the salt will leach out the juice of the tomatoes.
- Heat a grill pan or outdoor grill to medium high-high heat. Drizzle 2 tablespoons extra-virgin olive oil, eyeball it, on a plate. Place chops on plate and turn in extra-virgin olive oil using tongs and season both sides liberally with salt and pepper. Once the grill pan or grill is screaming hot, add the chops and cook on the first side for 5 minutes. Resist the temptation to move the chops around, you want nice grill markings and a good crust on them. Before flipping the chops, reduce the heat to medium or move chops a little off to the side on an outdoor grill for more indirect heat. Flip and cook them on the second side for 7 to 8 minutes, remove the chops and let them rest covered with a tented piece of aluminum foil for about 5 minutes.
- Once the chops are cooked and rested, add the spinach and olives to the tomatoes and toss to coat. Serve the salad on or alongside the chops and spoon out some of the tomato balsamic juice from the bottom of the salad bowl to top each chop.
SAUTEED VEAL CHOPS WITH HERB VINEGAR GLAZE
Provided by Pierre Franey
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Sprinkle the chops with salt and pepper. Place the flour on a flat dish. Dredge each chop in the flour, shaking off the excess flour.
- Heat 2 tablespoons of the butter in a heavy skillet over medium-high heat and add the chops. Brown them on both sides, turning once. They should cook 5 minutes on each side.
- Add the bay leaves, garlic and thyme. Cook about 3 minutes, shaking the skillet. Pour the vinegar around the chops and cook until half reduced. Add the broth, cover tightly and simmer 15 to 20 minutes or until tender.
- Swirl in the remaining butter to bind the sauce. Serve the chops with the sauce and garnish with bay leaves, garlic and thyme.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 22 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 11 grams, Sodium 590 milligrams, Sugar 0 grams, TransFat 0 grams
VEAL CHOPS IN VINEGAR SAUCE
Provided by Florence Fabricant
Categories dinner, easy, quick, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- Trim the chops of any excess fat. If there is not much meat on the tail porton, cut the tails away. Otherwise attach them to the chops with toothpicks. Dry the chops.
- Heat oil in a heavy skillet large enough to hold the chops in a single layer. Saute the chops over high heat until just seared. Remove from heat and keep warm.
- Add the vegetables to the skillet and cook, stirring, for about five minutes, until they are just tender. Stir in the vinegar, tomato paste and stock. Cook, stirring for several minutes. Season to taste with salt and pepper.
- Return the chops to the skillet and baste with the sauce. Cover and cook to desired degree of doneness -about six minutes should be enough for medium.
VEAL CHOPS BEAU SéJOUR
Lotti Morris from Bennington, Vt., wrote: "I'm still using the original copy from the paper, now deep yellow with age, fragile, held together with Scotch tape. We were married 13 years when I first found it and tried it. It has been 50 years now, and this favorite dinner, I think, has contributed to the longevity of our marriage. It's so easy, so quick. I couldn't do without it."
Provided by Amanda Hesser
Categories dinner, easy, weekday, one pot, main course
Time 1h
Yield Serves 6
Number Of Ingredients 11
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.
BALSAMICO VEAL CHOPS RECIPE
Turn your home to a fine Italian restaurant with this Balsamico Veal Chops Recipe. This veal chops recipe gets a sweet, acidic punch from balsamic vinegar.
Provided by My Food and Family
Categories Beef
Time 48m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium-high heat and heat oven to 350ºF. Rub chops with combined oil, garlic and rosemary. Grill 4 min. on each side.
- Mix pasta sauce and vinegar in 2-qt. baking dish sprayed with cooking spray. Top with chops; sprinkle with cheese.
- Bake 25 min. or until chops are medium doneness (160°F). Serve topped with the sauce.
Nutrition Facts : Calories 380, Fat 25 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 440 mg, Carbohydrate 13 g, Fiber 1 g, Sugar 9 g, Protein 25 g
VEAL CHOPS IN CHERRY-PEPPER SAUCE
You can use this sauce - spicy and fragrant and slightly syrupy, what the Italians call agrodolce - on veal chops as I call for here, or on pork chops, on steaks, on chicken. I bet it'd be good on grilled seitan or drizzled over tofu. The recipe is reminiscent of the cooking at red-sauce emporia like Bamonte's in Brooklyn, Rao's in Manhattan, Dominick's in the Bronx and, I hope, Carbone in Greenwich Village, where I first learned how to put it together at the elbow of the chef Mario Carbone. Serve with spaghetti dressed in butter and Parmesan, with garlic bread, with a spoon so you can slurp what's left on the plate. "It's a flavor that's purely Italian-American," Carbone told me. "You won't find it in Italy, no way."
Provided by Sam Sifton
Categories easy, meat, one pot, steaks and chops, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Make the sauce: Drain the cherry peppers, reserving 1 cup brine, then stem, halve, core and seed them. Place a large skillet over medium-high heat, and swirl the olive oil into it. When the oil begins to shimmer, add the garlic, and sauté, stirring frequently, until it begins to color, 1 to 2 minutes. Add the peppers, the reserved brine and the white wine, and bring to a boil over high heat. Cook until the liquid has reduced by slightly more than half, 10 to 15 minutes. Season to taste with salt and pepper, and remove from the heat. (The sauce can be made a few hours ahead of time.)
- When you're ready to cook the meat, season it aggressively with salt and pepper. Place a large, heavy-bottomed skillet over medium-high heat, and swirl the neutral oil into it. When the oil begins to shimmer, place the meat in the pan, working in batches if needed, and sear until the meat has browned, formed something of a crust and cooked through to medium-rare, 5 to 6 minutes on each side. Transfer the chops to a warmed platter.
- Add the sauce to the large, heavy-bottomed skillet in which you seared the meat, and warm over medium-low heat. Whisk the butter into the sauce until evenly distributed and the sauce develops a velvety sheen. Spoon sauce over chops, and garnish with parsley.
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11 EASY AND DELICIOUS SAUCES FOR VEAL CHOPS – HAPPY MUNCHER
From happymuncher.com
Cuisine AmericanTotal Time 10 minsCategory SaucePublished Jan 6, 2023
- Cabernet Sauce. When you’re feeling fancy and want to whip up an impressive dish, try making Cabernet Sauce. This savory sauce is perfect for special occasions, and it pairs wonderfully with veal rib chops.
- Mushroom Sauce. I’ve loved mushroom sauce since I was a child. It’s so flavorful and comforting, especially when served over roast pork or steak. But this classic dish can also be enjoyed with potatoes and chicken.
- Piccata Sauce. Who can resist a classic piccata sauce? With its buttery, garlicky and lemony flavor, it’s a sure hit. This delicious sauce is incredibly versatile – you can use it on almost any meat to amp up the flavor.
- White Wine Sauce. When nothing else will do, a White Wine Sauce is the perfect way to elevate your meal. This classic French sauce is simple yet flavorful, with the white wine providing an acidic flavor while the butter adds richness.
- Cherry-Pepper Sauce. Truly, there’s nothing quite like a cherry pepper sauce to give your meat dishes that extra kick. This flavorful and spicy sauce is the perfect accompaniment to veal chops or any other type of protein you’re looking to jazz up.
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