Veal Chop A La Gabe Recipes

Steps:

• Preheat oven to 350 degrees F.
• In a food processor lightly process olives, pepperoncini, garlic and cheese until it resembles paste. Set aside. Clean food processor and puree sun-dried tomatoes. Add butter and pulse until smooth. Set aside.
• Lay veal medallions flat. Divide and spread olive paste over each medallion. Layer provolone, prosciutto and roasted red pepper on top of veal. Fold veal in 1/2, place in freezer for 30 minutes to firm up. Beat egg. Dredge veal in flour, place in egg wash, and roll in bread crumbs. Saute in olive oil until golden brown. Finish in oven for 20 minutes.
• Serve with tomato butter over top.

Steps:

• Sprinkle veal chops with salt and pepper. In a skillet, brown chops on both sides in oil. Sprinkle onion into a greased shallow baking dish; dot with 1 tablespoon butter. Top with chops; drizzle with broth. Melt remaining butter; toss with bread crumbs and Parmesan cheese. Sprinkle over top. , Bake, uncovered, at 350° for 30-35 minutes or until meat is no longer pink and a thermometer reads 160°.

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.