Veal Chop With Madeira Sauce Recipes

Steps:

• Saute veal that has been coated with flour in 3 tablespoons melted butter, adding salt and pepper. Cook turning once.
• Remove from skillet and keep warm.
• Melt 3 tablespoons butter and add mushrooms and stir and cook 2-3 minutes. Add broth. Madiera, and sherry. Stir and cook.
• Add the veal and cook 5-10 minutes covered.

Steps:

• Preheat over to 425 degrees F (220 C).
• Peel, top and tail the parsnips.
• If they are large, cut into quarters; medium-sized parsnips can be cut in half.
• Place in a saucepan of cold salted water.
• Bring to a boil, then simmer 5 minutes.
• Drain and refresh with cold water.
• Toss drained, dried parsnips with 1/4 cup (50 mL) of Madeira, 2 Tbsp (25 mL) olive oil and sugar (or sugar substitute).
• Put in bottom of a roasting pan.
• Place in oven and roast for 10 minutes.
• Pat veal chops dry and season with salt and pepper.
• Set aside.
• Meanwhile, in a large frying pan, melt half the butter with remaining olive oil.
• Brown 3 chops well, about 2 minutes per side.
• Repeat with remaining butter and chops.
• Discard any fat from the pan and add remaining Madeira.
• Be careful, it may catch alight.
• Reduce by half, stirring to loosen any brown bits; (deglazing the pan).
• Add chops and coat with glaze.
• Remove the roasting pan from the oven.
• Turn parsnips.
• Place glazed veal chops on top.
• Pour remaining glaze over veal chops and return to the oven.
• Roast 12 to 15 minutes more until veal chops are cooked and the parsnips soft.

Steps:

• Rub the chops with the garlic and rosemary, 1 tablespoon oil and salt and pepper and let sit on a plate for 15 minutes. Heat a large cast iron skillet over medium high heat and add remaining oil. Add chops to pan and cook until golden brown and then flip. Remove chops from pan to a baking dish and roast in 375 degrees F. oven for 10 minutes. Add wine and stock to cast iron pan and stir up brown bits from bottom. Serve chops with juice from pan.

Steps:

• In same skillet that the chops were seared, add 1 tablespoon of the butter, the shallots, garlic, and the mushrooms. Cook over medium-high heat until slightly caramelized. Add flour and mix to a paste. Add the Madeira wine and deglaze the pan. Lower the heat, add the beef broth and simmer for a few minutes. Remove from the heat and mix in the remaining butter and the fresh herbs

Steps:

• Heat up a saute pan and spray with non-stick olive oil spray (or use 1 tbsp olive oil). Place chops in pan and sear on each side about 3-4 minutes each. Chops will not be cooked through.
• Remove chops from skillet and add the wine to deglaze. When wine is reduced by half add cream, rosemary and nutmeg and bring to a boil.
• Put chops back in skillet and continue to cook until the cream is reduced by about half. Salt and pepper to taste.

Steps:

• Melt butter with oil in heavy medium skillet over medium-high heat. Sprinkle chops with dried sage and pepper. Add to skillet and cook until brown, about 5 minutes per side. Reduce heat to medium and cook to desired doneness, about 1 minute per side for medium-rare. Transfer veal to plate; keep warm.
• Add shallots to same skillet and stir 1 minute. Add broth, 1 tablespoon minced sage and mustard to skillet and boil until very thick, scraping up browned bits, about 4 minutes. Add half and half and boil until liquid thickens to sauce consistency, about 1 minute. Mix in remaining 1 tablespoon minced sage and any juices exuded by veal. Adjust seasoning. Place 1 chop on each plate. Spoon sauce over. Garnish with fresh sage leaves and serve.

Steps:

• Heat the oil in a skillet, and sauté the chops very briefly to brown them lightly on both sides. Remove them from the pan.
• Fry the onion in the same oil until golden. Add the garlic and stir until the aroma rises. Then add the tomatoes and season with sugar, salt, and pepper.
• Return the chops to the pan and cook gently, turning them over once, for about 10 minutes, or until the meat is tender and the sauce is rich, adding a drop of water if it becomes too dry. Serve with chopped parsley on top.

Steps:

• In a bowl, combine the tomatoes, basil, parsley, red onion, salt and 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 heat.
• Drizzle 2 tablespoons of extra-virgin olive oil on a plate.
• Place the chops on the plate and turn in the oil using tongs and season both sides liberally with salt and pepper.
• Once the grill is ready, add the chops and cook on the first side for 5 minutes.
• Before flipping, turn the heat down to medium or move to a little off the side of the grill for more indirect heat.
• Flip and cook them on the second side for 7 to 8 minutes, then 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 some of the tomato balsamic juice from the bottom of the salad bowl to top each chop.

Steps:

• Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onions, sugar and thyme. Season with salt and pepper. Cook until onions are tender and golden brown, stirring frequently, about 35 minutes. Transfer 1/2 cup onions to blender; transfer remaining onions to bowl. Add broth to same skillet and bring to boil, scraping up any browned bits. Add broth and 1/2 cup cheese to blender. Puree until smooth.
• Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Season veal with salt and pepper. Add veal to skillet and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer veal to plates; keep warm.
• Add vinegar to skillet; bring to boil, scraping up any browned bits. Add sauce to skillet and cook until heated through. Whisk in remaining 1 tablespoon butter. Season with salt and pepper.
• Meanwhile, combine currants and reserved onions in heavy small saucepan and cook over medium-low heat until heated through.
• Spoon sauce over veal. Top with onion-currant mixture and sprinkle with remaining 1/2 cup cheese.

Steps:

• Preheat oven to 350°F with rack in middle.
• Pour boiling water over morels in a small bowl and soak until morels are softened, about 30 minutes. Transfer morels with a slotted spoon to a medium-mesh sieve set over a bowl. Press on morels with back of spoon to remove excess liquid (be careful not to squeeze out all the moisture), then add to soaking liquid and reserve. Rinse morels to remove any grit. Reserve morels and liquid separately, allowing liquid to settle.
• While morels soak, let veal chops stand at room temperature 30 minutes.
• Pat chops dry and season with 1/2 teaspoon each of salt and pepper (total). Heat an ovenproof 12-inch heavy skillet (not nonstick) over medium-high heat until hot. Add oil and heat until smoking, then add veal chops and sear underside well, 2 to 3 minutes. Turn chops over and sear 1 minute.
• Add butter, garlic, and thyme to skillet and baste veal with melting butter. Transfer skillet to oven and cook, basting every few minutes, until an instant-read thermometer inserted horizontally into center of chop registers 130 to 135°F for medium-rare, 10 to 15 minutes.
• Transfer chops to a plate to rest. Discard garlic and thyme, keeping juices and fat in skillet, and return to burner over medium-high heat. (Handle will be very hot.) Add morels and sauté 1 minute. Add shallot and sauté 1 minute.
• Remove from heat briefly and add Cognac, then return to heat and deglaze, stirring and scraping up brown bits, until most of liquid has evaporated. Slowly pour in reserved soaking liquid, being careful to leave last tablespoon (containing sediment) in bowl. Add meat juices from plate and boil until liquid has reduced to about 1/3 cup.
• Stir in crème fraîche, swirling to incorporate, and boil until morels are lightly coated and liquid is slightly thickened. Stir in chives and tarragon and season with salt and pepper. Serve chops smothered with morels.

Steps:

• In a bowl combine the tomatoes, basil, parsley, onion, salt, pepper, balsamic vinegar, and about 2 tablespoons of the EVOO. Allow the tomatoes to sit for 10 minutes so that the salt will leach out the juice of the tomatoes.
• Heat a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO (twice around the pan). Liberally season the veal chops with salt and pepper. Once the skillet is screaming hot and you see the first wafts of smoke rising, add the chops to the hot skillet and cook on the first side for 5 minutes. Resist the temptation to move the chops around in the pan; you want a nice brown crust on them and messing with them won't help you get there. Before flipping the chops, reduce the heat to medium; flip and cook them on the second side for 7 to 8 minutes, or until desired doneness. Remove the chops from the pan and allow to rest, tented with 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 chops on top of some of the salad and spoon out some of the tomato balsamic juice from the bottom of the salad bowl to top each chop.

Steps:

• Put morels in a small mixing bowl and add hot water to cover. Let stand 30 minutes or longer. Drain the mushrooms and pat dry.
• Sprinkle chop with salt and pepper and set aside.
• Heat one tablespoon of the butter in a saucepan and add shallots. Cook briefly, stirring, and add the mushrooms. Cook, stirring, about 2 minutes. Add lemon juice and cover. Cook about 3 minutes.
• Add half the white wine, cover and cook 5 minutes. Add the cream, cover and cook about 15 minutes. Add salt and pepper and the Madeira wine. Swirl in 1 teaspoon butter. Set aside.
• Dredge chop in flour and shake off excess.
• Heat remaining 1 tablespoon butter in a small skillet and add the chop. Cook over moderately high heat until browned on one side, about 5 minutes.
• Turn the chop and cook about 15 minutes. Transfer chop to a warm platter.
• Pour off most of the fat from skillet and add remaining tablespoon of white wine. Stir to dissolve the brown particles that cling to bottom of the skillet. Add chicken broth and cook over relatively high heat until liquid is reduced by half. Spoon mushroom sauce into the skillet and stir to blend. Bring to a boil and add the chop. Turn the chop in the sauce.
• Serve chop with the sauce spooned over and with fine buttered noodles as accompanying dish.