VEAL CHOP WITH PORTABELLO MUSHROOMS
A quick, delicious entree that is sure to impress any guest, and so easy to throw together. Serve with a side of pasta and they'll think they're in Italy!
Provided by COOKINGQUEEN75
Categories World Cuisine Recipes European Italian
Time 40m
Yield 2
Number Of Ingredients 7
Steps:
- Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. Cook chops until browned, 2 to 3 minutes per side.
- Once browned, stir in mushrooms and cook for 1 minute. Add chicken broth and rosemary; cover, and simmer 10 minutes. Stir in red wine, increase heat, and cook, uncovered, until sauce is reduced by half. Veal chops may be removed at any time to prevent over-cooking, then returned to the pan for the final minute.
- Drizzle with remaining 1 tablespoon olive oil, and serve.
Nutrition Facts : Calories 554.9 calories, Carbohydrate 5.2 g, Cholesterol 97.5 mg, Fat 45.2 g, Fiber 0.9 g, Protein 21.7 g, SaturatedFat 10.2 g, Sodium 838.4 mg, Sugar 2.1 g
VEAL CHOPS WITH ROASTED SHALLOTS, ARUGULA, AND SOFT POLENTA
Categories Leafy Green Tomato Roast Valentine's Day Veal Arugula Winter Shallot Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Whisk 3/4 cup oil and lemon juice in small bowl to blend. Mix thyme, salt, and pepper in another small bowl. Rub thyme mixture all over veal chops; place in glass baking dish. Pour oil-lemon marinade over; let stand 15 minutes.
- Preheat oven to 450°F. Combine shallots, vinegar, and remaining 1/4 cup oil in medium roasting pan; toss to coat. Sprinkle with salt and pepper. Roast until shallots are browned and tender, about 15 minutes. Add tomatoes to shallots and roast until tomatoes are soft and browned, stirring occasionally, about 15 minutes longer. Remove pan from oven. Add capers and 1 tablespoon reserved brine and stir to blend.
- Meanwhile, heat large ovenproof skillet over high heat. Drain veal chops and transfer marinade to heavy small saucepan. Add veal to skillet and cook until browned, about 3 minutes per side. Transfer skillet to oven and roast veal to desired doneness, about 10 minutes for medium.
- Bring reserved oil-lemon marinade to boil; boil 2 minutes. Place 1 veal chop on each of 4 plates. Divide shallot-tomato mixture among plates. Spoon Soft Polenta alongside. Drizzle with oil-lemon marinade. Garnish with arugula and serve.
VEAL CHOPS WITH SHERRY GASTRIQUE AND ROASTED PEPERONATA
A Sweet-sour peperonata (roasted peppers, garlic, and raisins) and a Sherry reduction balance the veal's richness.
Provided by Selma Brown Morrow
Categories Garlic Roast Hanukkah Quick & Easy Dinner Raisin Veal Bell Pepper Bon Appétit Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- For sherry gastrique:
- Boil all ingredients in large saucepan until reduced to generous 2/3 cup, about 30 minutes. DO AHEAD: can be made 3 days ahead. Cool, cover, and chill.
- For veal chops:
- Preheat oven to 425°F. Sprinkle veal on each side with coarse salt, pepper, 1/8 teaspoon allspice, 1/2 teaspoon thyme; dust generously with flour. Heat 1 tablespoon chicken fat in heavy large nonstick skillet over medium-high heat. Add 3 chops. Sear until brown, 3 to 4 minutes per side. Transfer to rimmed baking sheet. Repeat with remaining veal chops.
- Place chops in oven and roast until cooked to desired doneness, about 5 minutes for medium-rare (135°F). Transfer chops to plates. Reserve baking sheet.
- Meanwhile, stir broth and cornstarch in small bowl to dissolve. Pour off all but 1 tablespoon drippings from skillet. Add broth mixture, gastrique, and any juices from baking sheet to skillet. Bring to boil, scraping up browned bits. Boil until sauce thickens to desired consistency.
- Spoon gastrique over each chop. Serve with peperonata and remaining gastrique.
- What to drink:
- This dish needs a red wine with good acidity. The HAGAFEN 2008 NAPA VALLEY PINOT NOIR is top tier, and it's kosher. (California, $32).
FRENCH VEAL CHOPS
I have been cooking for just my husband and me for the last 30 years. I come up with new recipes for two all the time. This recipe works well when you've had a busy day and can't spend much time cooking, but you still want a very special meal. -Betty Biehl, Mertztown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 9
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°.
Nutrition Facts : Calories 469 calories, Fat 31g fat (13g saturated fat), Cholesterol 144mg cholesterol, Sodium 1146mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.
ROASTED VEAL CHOPS WITH MADEIRA AND PARSNIPS
A favourite recipe of mine from LCBO Food and Drink, Autumn 2000. The Madeira brings out the sweetness of the parsnips and complements the mildly flavoured veal. This recipe is easily reduced to make a meal for 2 or 4 people. Serve with a green vegetable or salad. Veal chops are usually large enough to consider one portion per person. With other accompaniments, this course is sensible and does not allow for discomfort from overeating. I served this recipe as a main course, Christmas dinner, and it was a welcome change from the traditional turkey, ham, etc. The first two courses were lime sorbet and a sherried beef broth with sauteed scallion stems. Dessert was a mixture of berries and flavoured whipped cream followed by a tray of mixed cheeses. Selected wines could be a fine old Madeira; Valpolicella; or your favourite Chardonnay.
Provided by TOOLBELT DIVA
Categories Christmas
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
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.
VEAL CHOPS PORTUGUESA
Make and share this Veal Chops Portuguesa recipe from Food.com.
Provided by msintrepid
Categories Veal
Time 38m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Season Chops with salt and pepper.
- Get a heavy frying pan hot, add oil.
- When oil is hot add chops Cook chops 3 minutes on each side to get caramelized.
- Reduce heat; cover and simmer about 20 minutes.
- Turn chops during cooking and baste with juices in pan.
- Transfer chops to a serving platter and keep warm in the oven.
- Add tomato sauce, wine, lemon zest and garlic to pan, scraping up brown bits on bottom of pan.
- Cook until slightly thickened.
- Pour over chops.
- Sprinkle with parsley and freshly ground pepper.
Nutrition Facts : Calories 604.7, Fat 44.2, SaturatedFat 11, Cholesterol 148.1, Sodium 324.5, Carbohydrate 4.2, Fiber 0.5, Sugar 1.9, Protein 36
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