Veal Chops Stuffed With Taleggio And Broccoli Recipes

Steps:

• In a medium bowl, mix all the filling ingredients together until well combined. Set aside.
• Have grill preheated over high heat and oven preheated to 350 degrees F.
• Slit each veal chop on its side to create a pocket. Stuff each chop with filling. Use toothpicks to keep closed. Season chops with salt and pepper and brush with oil on both sides.
• Place chops on smoking hot grill and mark for 2 minutes on each side. Remove from grill and place in a baking dish. Finish cooking in oven for 4 to 6 minutes.

Steps:

• For the veal: Heat the olive oil in a large saute pan until almost smoking. Sear the chops on both sides until golden brown. Place them in the oven and continue cooking for 5 to 7 minutes for medium doneness. Remove the chops to a plate.
• Remove all but 1 tablespoon of the fat from the pan and place over high heat on the stove. Add the shallot and cook until soft. Add the wine and cook until reduced by half. Add the stock and cook until reduced by half. Add the fresh thyme and season with salt and pepper, to taste. Place the chops on a plate and pour the sauce over.
• For the peas and carrots: Preheat oven to 375 degrees F.
• Melt butter in a medium sauce pan over medium-high heat. Add the carrots and garlic and cook until the carrots are slightly softened. Add the stock and thyme, cover the pan and bring to a simmer. Place the carrots in the oven and cook for 15 minutes. Remove the lid and continue cooking for 10 to 15 minutes, add peas during the last 5 minutes of cooking.
• Slice a slit horizontally in the side of each chop. Place 2 slices of fontina, 1 slice of pancetta and a quarter of the mushrooms in each opening. Season each chop on both sides with salt and pepper.
• Preheat oven to 400 degrees F.
• Slice the mushrooms into 1/4-inch thick slices. Heat the oil in a large saute pan until almost smoking. Add the mushrooms, season with salt and pepper and cook until golden brown. Add the garlic and thyme and continue cooking for 2 minutes. Set aside and let cool.

Steps:

• Preheat the grill to high.
• Cut a pocket in the veal chops and stuff with 1 thick slice of Fontina cheese and one thin slice of Prosciutto. Seal with a toothpick. Season the chops with the garlic pepper and salt. Place on the hot grill and sear, about 3 to 4 minutes. Rotate once in between to achieve grill marks. Then flip the chops and do the same on the other side.
• Remove from direct heat and put chops on the shelf of the barbecue. Baste with steak sauce and close lid. After about 5 minutes flip and baste the other side. Close lid for 4 or 5 minutes, or until the chops are fully cooked, when the internal temperature is 140 degrees F. Let rest for 3 to 5 minutes in a warm spot. Then serve immediately.

Steps:

• In a skillet over moderate heat, combine oil, butter and flour. Cook 2 or 3 minutes. Whisk in broth. Add the sliced veal in thickened sauce 3 or 4 minutes and transfer to a warm platter. Season veal with salt and pepper. Add lemon zest, lemon juice and chopped parsley to the sauce and remove pan from heat.
• Heat water for broccoli rabe. Blanch until just cooked but still crispy. Drain broccoli rabe. Place a second skillet over medium high heat. Add extra-virgin olive oil, garlic, and broccoli rabe and cook until tender. Season with salt, pepper and nutmeg.
• To assemble, divide broccoli rabe between 2 dinner plates. Top with veal and pour pan sauce equally over the 2 plates.

Steps:

• Season the veal chops with salt on both sides, using about a teaspoon in all. Spread the flour on a plate, and lay in the chops to coat on both sides. Leave them in the flour briefly while heating the olive oil and butter in the big skillet over medium-high heat.
• As soon as the butter is foaming, quickly shake excess flour off the chops and lay them in the pan, nestling them all in one layer. Brown them well on the first side, about 3 minutes, then flip them over. Drop the sage leaves between and around the chops. When they are nicely caramelized on the second side, move the chops to a large platter (but leave the sage in the pan).
• Pour in the wine, and bring to a boil, scraping up the browned bits in the skillet bottom. Boil for a minute or so, to cook off some of the alcohol, then stir in the crushed tomatoes and the remaining teaspoon salt. Slosh the tomato containers with 1 cup water, and stir that in, too. Bring the sauce to a bubbling simmer and cook, uncovered, for 10 minutes, to reduce a bit and develop flavor.
• Return the veal chops to the skillet, and pour in any meat juices that accumulated on the platter-the meat should be nearly submerged in braising liquid. Cover the pan, and adjust the heat to maintain the active simmer. Let the veal braise about 20 minutes, until cooked all the way through. Meanwhile, arrange a rack in the top third of the oven, and heat to 425°.
• Uncover the pan, and if the braising liquid is still near the top of the chops, let it boil down to thicken over high heat for a few minutes. Distribute the Taleggio slices equally over the meaty parts of the chops, and sprinkle a teaspoon grana over each cheese-topped chop.
• Set the skillet in the oven, and bake until the cheese is tinged with gold and the sauce has thickened. Carefully remove the hot pan from the oven. Lift the chops from the pan to a serving plate, and spoon sauce all around.
• This dish is so full of flavor that a vegetable with a gentle flavor will do best. I love boiled asparagus spears with just a drop of butter, allowing the veal sauce to flavor them. Braised spinach or Jerusalem artichokes would be very good as well.