VEAL CHOP HOLSTEIN SCHNITZEL
Provided by Anne Burrell
Time 2h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the butterflied veal chops in between layers of plastic wrap and gently pound with the flat side of a meat mallet. Sprinkle the chops generously with salt.
- Set up a standard breading procedure: In 3 large dishes, set up one with the flour, one with 2 eggs beaten with 2 tablespoons water and one with the breadcrumbs.
- Dust each chop in the flour and shake off the excess. Dip each chop in the egg mixture and then run through the breadcrumbs. Place the breaded veal on a sheet tray and let them hang out in the fridge for at least 1 hour to allow the breading to set.
- Preheat the oven to 200 degrees F.
- Add enough oil to coat a large saute pan until it is a depth of 1/4-inch. Add 2 tablespoons butter and bring the pan to a medium heat. Working in batches, fry the veal chops until they are golden brown on both sides, about 6 minutes total. Drain each chop on paper towels and salt each one as they come out of the oil. After the second chop, change out the oil and butter and fry the 2 remaining chops. Reserve the cooked chops in the warm oven.
- Coat a nonstick saute pan lightly with oil and fry the remaining 4 eggs sunny side up. The whites should be cooked and the yolks should be warm and runny, cook for 4 to 5 minutes.
- Top each chop with a sunny side up egg and pour over some of the Anchovy Caper Sauce. Serve immediately.
- Wine Pairing Suggestion: Gruner Veltliner
- In a small saute pan, add the olive oil, anchovy filets and garlic. Set the pan over medium heat and allow the garlic to brown lightly and the anchovy fillets to melt. Once the garlic is golden, it has fulfilled its garlic destiny; remove it and discard. Add in the chopped capers. Melt in the butter and finish the sauce with the parsley as you are ready to plate.
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.
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.
VEAL CHOPS WITH ANCHOVY SAUCE
Provided by Moira Hodgson
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Wipe the chops dry with paper towels. Dredge with flour.
- Use two frying pans large enough to hold two chops each comfortably. Heat the oil in each one and fry the chops, turning once, for about seven minutes on each side, or until the outside is brown and the inside pink and juicy.
- Meanwhile, in a small pan, saute the garlic in the butter until golden but not browned. Stir in the anchovy and parsley and cook for two minutes. Turn off heat and keep warm.
- When the chops are ready, place them on individual heated plates and spoon some anchovy sauce on each one.
SAGE VEAL CHOPS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 17m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat a heavy-bottomed skillet over medium high heat. Season chops with salt and pepper and rub them each with about 1 tablespoon of chopped sage. Rub the sage into meat on both sides of each chop. Add oil to the pan. Melt butter into the oil and add chops to the pan. Cook chops 5 minutes on each side and transfer to warm platter and let them rest. Add wine to the pan and scrape up drippings. Spoon drippings down over the chops and serve.
SAUTEED VEAL WITH ROASTED PEPPERS AND ANCHOVY SAUCE
Categories Blender Fish Broil Sauté Quick & Easy Veal Bell Pepper Winter Gourmet
Yield Serves 2
Number Of Ingredients 11
Steps:
- Make sauce:
- Preheat broiler.
- Quarter bell pepper lengthwise, discarding stem, seeds, and ribs. Put pepper, skin side up, on a rack of a broiler pan and broil about 2 inches from heat until skin is blistered and charred, 8 to 12 minutes.
- Transfer bell pepper to a bowl and let stand, covered, until cool enough to handle. Peel pepper.
- In a blender purée roasted pepper with remaining sauce ingredients until smooth and add salt to taste, Transfer sauce to a sauceboat.
- Put flour in a shallow dish. Pat veal cutlets dry and season with salt and pepper. Dredge cutlets in flour, shaking off excess. In a 12-inch non-stick skillet heat oil and butter over moderately high heat until foam subsides and sauté cutlets 1 minute on each side, or until golden and just cooked through.
- Serve veal with sauce.
ROASTED VEAL CHOPS WITH LEMON ANCHOVY AIOLI
Serve with green beans and sauteed potatoes. Put a small dab of the sauce beside the chop and pass the rest separately. Anchovies enhance the taste of veal
Provided by Abby Girl
Categories Veal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Spread mustard over the chops and sprinkle with thyme. Marinate for 1 hour, Season with salt and cracked pepper.
- Preheat oven to 450.
- Heat oil in an ovenproof skillet on medium high heat. Sear chops about 2 minutes per side. Place skillet in oven and bake for 10 - 12 minutes or until chops are just pink inside.
- Aioli: combine garlic, anchovies, mayonnaise, lemon juice and thyme, Season with salt and pepper, Stir in whipping cream. Serve beside the veal chop.
Nutrition Facts : Calories 203.2, Fat 19.4, SaturatedFat 4.1, Cholesterol 17.9, Sodium 226, Carbohydrate 7.9, Fiber 0.1, Sugar 2, Protein 0.6
More about "veal chops with anchovy sauce recipes"
VITELLO TONNATO (VEAL WITH TUNA & ANCHOVY SAUCE) - COOK …
From cookeatworld.com
PERFECT VEAL CHOPS RECIPE WITH ROSEMARY BUTTER SAUCE
From izzycooking.com
PAN-FRIED VEAL CHOPS WITH WHITE WINE SAUCE
From veal.org
VEAL CHOPS WITH ANCHOVY AND CAPER SAUCE RECIPE
From recipeland.com
3.9/5 (4)Total Time 18 minsServings 6Calories 347 per serving
VEAL CHOPS WITH ANCHOVY AND CAPER SAUCE - AMERICANRECIPES.EU
From americanrecipes.eu
VEAL CHOPS WITH ANCHOVY AND CAPER SAUCE RECIPES - ALL RECIPES IT IT
From recipesit.com
BULL FILLET WITH ANCHOVY SAUCE : RECIPES : COOKING CHANNEL RECIPE ...
From cookingchanneltv.cel30.sni.foodnetwork.com
VEAL SCALOPPINE WITH MUSHROOM MARSALA SAUCE
From kolikof.com
HOW TO MAKE VEAL IN TUNA SAUCE - LA CUCINA ITALIANA
From lacucinaitaliana.com
VEAL IN SAVOY CABBAGE WITH MUSHROOM SAUCE RECIPE | FOOD …
From foodnetwork.cel30.sni.foodnetwork.com
VEAL SCALOPPINI WITH SAFFRON CREAM SAUCE : RECIPES : COOKING …
From cookingchanneltv.cel30.sni.foodnetwork.com
STUFFED VEAL CHOPS EN CROUTE RECIPE | EMERIL LAGASSE | COOKING …
From cookingchanneltv.cel29.sni.foodnetwork.com
HOW TO MAKE VEAL CHOPS WITH ANCHOVY AND CAPER SAUCE
From mobirecipe.com
THE BEST ITALIAN VEAL CHOP RECIPES EVER - THE PROUD ITALIAN
From theprouditalian.com
VEAL CHOPS WITH ANCHOVY AND CAPER SAUCE - BIGOVEN
From bigoven.com
EASY PAN-SEARED LAMB CHOPS WITH ANCHOVY BUTTER - FROM A CHEF'S …
From fromachefskitchen.com
PAN-FRIED VEAL CHOPS WITH LEMON AND ROSEMARY RECIPE - FOOD
From foodandwine.com
BRAISED RICE WITH LAMB CHOPS, SAUSAGES AND VEAL STRIPS TOPPED …
From foodnetwork.cel30.sni.foodnetwork.com
VEAL CHOPS WITH ANCHOVY SAUCE RECIPE - FOOD HOUSE
From foodhousehome.com
VEAL SCALOPPINI WITH SAFFRON CREAM SAUCE RECIPE | GIADA DE …
From foodnetwork.cel29.sni.foodnetwork.com
VEAL CHOPS WITH MUSHROOM SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
VEAL LOIN WITH SICILIAN BLOOD ORANGE SAUCE RECIPE | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
You'll also love