Veal Chops With Mustard Sage Crust Recipes

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.

Steps:

• Rub both sides of veal with 1 1/2 tablespoons sage, garlic and pepper.
• Cover and chill 2 hours.
• Combine remaining 1 1/2 tablespoons sage, butter, vinegar, olive oil, mustard and parsley; stirring until blended, set aside.
• Place veal on rack coated with cooking spray; place rack in broiler pan.
• Broil 5 1/2 inches from heat (with electric oven door partially opened) 10 minutes on each side or to desired degree of doneness.
• Place dollop of butter mixture on top of each chop; serve immediately.

Steps:

• In a bowl combine the tomatoes, basil, parsley, red onion, salt, 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-high heat. Drizzle 2 tablespoons extra-virgin olive oil, eyeball it, on a plate. Place chops on plate and turn in extra-virgin olive oil using tongs and season both sides liberally with salt and pepper. Once the grill pan or grill is screaming hot, add the chops and cook on the first side for 5 minutes. Resist the temptation to move the chops around, you want nice grill markings and a good crust on them. Before flipping the chops, reduce the heat to medium or move chops a little off to the side on an outdoor grill for more indirect heat. Flip and cook them on the second side for 7 to 8 minutes, 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 out some of the tomato balsamic juice from the bottom of the salad bowl to top each chop.

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:

• Preheat oven to 450°F. Mix basil, 1/4 cup breadcrumbs, Parmesan, butter and mustard in small bowl. Season with salt and pepper.
• Pat veal chops dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large ovenproof skillet over high heat. Add veal. Cook until brown, about 1 minute per side. Remove from heat. Press basil mixture onto top of veal chops. Sprinkle 1 tablespoon remaining breadcrumbs over each. Roast in oven until cooked to desired doneness, about 15 minutes for medium-rare.