PAN SEARED VEAL CHOP WITH ROSEMARY
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.
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.
VEAL CHOPS WITH LEMON SAGE SAUCE
Simple. 4 ingredients (excluding s/p). Delicious. One of those recipes that make you remember what food is meant to be.
Provided by MarraMamba
Categories Veal
Time 23m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 500 degrees F.
- Lightly oil the chops, and season with salt and pepper. In a heavy oven-proof cast iron grill pan, sear the chops until golden brown on each side.
- Place the pan in the hot oven and cook an additional 10 minutes for medium rare.
- Sprinkle the fresh sage and fresh lemon juice over them, serve immediately with lemon pieces and sage for garnish.
- Note: You can also leave the sage leaves whole and place on the chops to be eaten with the bites.
Nutrition Facts :
VEAL WITH LEMON AND CAPERS
Steps:
- Pour the flour mixture on a plate, and season with salt and pepper. Dredge the scaloppini in the flour and shake off the excess, set aside. Melt butter and olive oil together in a skillet over medium fire. Add scaloppini to skillet and brown on both sides. Set aside until all the veal has been cooked. After the veal has been removed from the pan, add the chicken stock to the pan over high heat and scrape the bottom of the pan to loosen the brown bits. Cook until the liquid has thickened. Straining the liquid may be necessary to remove the larger pieces of the scrapings. Add 1 tablespoon of butter, capers, lemon juice and parsley to sauce. Stir over a high heat about 5 minutes. Pour sauce over the veal. Garnish with sliced lemons and serve.
VEAL CHOPS WITH SAGE
Provided by Molly O'Neill
Categories main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the veal chops in a large nonreactive pan. Whisk together 3 tablespoons of the olive oil and the lemon juice. Stir in 10 coarsely chopped sage leaves. Pour the mixture over the chops, cover and refrigerate for several hours, turning the chops occasionally.
- When ready to cook, preheat the oven to 200 degrees and place 2 large skillets over high heat. Remove the chops from the marinade and remove and discard any pieces of sage that may be clinging to them. Sprinkle each chop generously with salt and pepper. Divide the remaining 3 tablespoons oil between the pans. When the oil is very hot, place 2 chops in each pan and cook until well browned on one side, about 5 minutes. Turn and cook until the other side is browned and the chops are cooked to the desired doneness, 4 to 6 minutes, depending on their thickness. Place the chops on a platter, cover with foil and put them in the oven to keep warm while you prepare the sauce.
- Pour the grease out of 1 pan and add the wine. Add 5 chopped sage leaves and place over medium heat. Cook, scraping the bottom of the pan, until the wine has reduced to about 1/4 of its original volume. Remove from the heat and whisk in the butter. Season to taste with salt and pepper.
- Transfer the veal chops to 4 plates and pour the sauce over them. Garnish each plate with a few whole sage leaves and serve immediately with potato galettes (see recipe) and pan-grilled scallions with sea salt (see recipe) if desired.
GRILLED VEAL CHOPS AND RADICCHIO WITH LEMON-CAPER SAUCE
Categories Garlic Valentine's Day Lemon Veal Grill Grill/Barbecue Parsley Capers Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Whisk 3 tablespoons olive oil and next 5 ingredients in small bowl to blend. Season sauce to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
- Prepare barbecue (medium-high heat) or heat heavy large skillet over medium-high heat. Brush veal chops with remaining 1 tablespoon olive oil; sprinkle with salt and pepper. Place veal chops on grill or in skillet and cook to desired doneness, about 6 minutes per side for medium. Transfer to platter. Brush radicchio lightly with some of sauce. Place leaves on grill or in batches in skillet and cook just until slightly wilted but not brown, pressing lightly to flatten, about 45 seconds to 1 minute per side.
- Divide radicchio and veal chops between plates. Spoon sauce over and serve.
GRILLED VEAL CHOPS WITH CAPER AND SAGE SAUCE
Provided by Jacques Pépin
Categories Roast Father's Day Dinner Lemon Meat Veal Fall Summer Winter Anniversary Grill Grill/Barbecue Sage Parsley Lemon Juice Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 15
Steps:
- Heat a grill until it is very hot. Preheat the oven to 150 degrees.
- Rub the chops with the oil and sprinkle them with the salt and pepper. Put the chops on the clean grill rack and cook for about 2 1/2 minutes on each side. Transfer them to the oven and let them rest and finish cooking for at least 10 minutes (the chops can be kept in the oven for up to 30 minutes).
- MEANWHILE FOR THE SAUCE:
- Mix all the ingredients in a bowl.
- At serving time, place a chop on each of four plates and coat with the sauce.
VEAL ESCALOPES WRAPPED WITH PROSCIUTTO, SAGE & LEMON (SALTIMBOCCA)
This classic Italian recipe for veal means 'jump in the mouth' - serve it with crusty bread to mop up the delicious pan juices
Provided by Barney Desmazery
Categories Dinner, Main course
Time 25m
Number Of Ingredients 9
Steps:
- Bash out the escalopes until they are about 5mm thick. Place a sage leaf on each one, wrap with the prosciutto, then press another sage leaf on top and flatten out with your hand. Dust lightly with the seasoned flour.
- Heat the oil and the butter in a large frying pan until foaming, and fry the veal for 4-5 mins on each side until the prosciutto is crisp, then remove from the pan. Add the Marsala wine to the pan and sizzle to make a sauce, scraping any tasty bits off the bottom. Add the lemon juice to taste. Put the veal back in the pan to heat through, then serve with a green salad and some fried potatoes or crusty bread.
Nutrition Facts : Calories 363 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 1.2 milligram of sodium
VEAL CHOPS WITH MUSTARD SAGE SAUCE
Categories Herb Mustard Sauté Low Carb Quick & Easy Veal Sage Bon Appétit
Yield Serves 2
Number Of Ingredients 10
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.
GRILLED LEMON-PARSLEY VEAL CHOPS
Categories Beef Herb Marinate Low Carb Backyard BBQ Dinner Lemon Veal Summer Grill/Barbecue Parsley Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- For veal:
- Whisk first 5 ingredients in small bowl to blend. Arrange veal chops in 15x10x2-inch glass baking dish. Sprinkle chops on both sides with salt and pepper. Pour marinade over chops; turn to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
- For topping:
- Stir together Italian parsley, lemon peel, rosemary, and garlic in small bowl to blend.
- Prepare barbecue (medium-high heat). Remove chops from marinade and sprinkle generously with salt and pepper. Grill chops until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer chops to serving platter; sprinkle each with topping.
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VEAL CHOP WITH LEMON, SAGE AND MASCARPONE
From giangiskitchen.com
Cuisine AmericanTotal Time 15 minsCategory Main Course, VealCalories 378 per serving
- Heat the oil and butter in a large skillet. When it is sizzling, add the chops and cook over high heat, turning over when the underneath is golden. Now add the sage leaves and garlic and season with salt and pepper. Add another knob of butter to the pan to prevent burning. Take out the sage leaves when they are crisp and move the garlic around, or remove if it is too dark.
- Turn chop on side to make sure all sided of the chops are nicely browned. Add the lemon to the pan and swirl it around. Add the mascarpone and swirl around. If the chops are cooked to desire doneness, remove to a warm plate while finishing the sauce. Add about 3 tablespoons of water to the pan and scrape up all the bits that are stuck to the bottom. Cook for another couple of minutes.
- Arrange the chops over the mascarpone- lemon fettuccine pasta, add the sauce over it and scatter with the crispy sage.
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