EASY GRILLED VEAL CHOPS RECIPE
Steps:
- Gather the ingredients.
- Prepare a medium-high (400 F to 475 F) gas or charcoal grill fire. Clean and oil the grill grates.
- Coat chops with oil, salt, pepper, and thyme.
- Place veal on the grill and cook until the internal temperature reaches 145 F, about 7 to 8 minutes on each side.
- Remove chops from the grill and allow them rest for 5 or so minutes covered with aluminum foil before serving.
Nutrition Facts : Calories 681 kcal, Carbohydrate 1 g, Cholesterol 243 mg, Fiber 0 g, Protein 80 g, SaturatedFat 13 g, Sodium 522 mg, Sugar 0 g, Fat 40 g, ServingSize Serves 6, UnsaturatedFat 0 g
GRILLED VEAL CHOPS WITH ARUGULA AND BASIL SALAD
Provided by Gina Marie Miraglia Eriquez
Categories Quick & Easy Backyard BBQ Dinner Parmesan Basil Veal Arugula Summer Grill/Barbecue Healthy Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Start salad:
- Whisk together oil, lemon juice, 1/2 tsp salt, and 1/2 tsp pepper in a large bowl until combined, then stir in tomatoes and onion.
- Make Veal:
- Preheat oven to 350°F with rack in middle.
- Gently pound chops (avoiding bone) to 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin.
- Toast bread crumbs in a large 4-sided sheet pan in oven, stirring once or twice, until dry but not golden, 7 to 10 minutes. Cool completely.
- Stir crumbs together with cheese and 1/4 tsp each of salt and pepper in a shallow bowl or pie plate. Sprinkle chops with 1/4 tsp each of salt and pepper.
- Line a large baking sheet with wax paper. Put oil in another shallow bowl or pie plate. Dip each chop in oil, letting excess drip off, then dredge both sides of chop (and bone) in bread-crumb mixture, pressing gently to help crumbs adhere. Transfer to baking sheet.
- Prepare a grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
- Oil grill rack, then grill chops, covered only if using a gas grill, turning once, until just cooked through and golden brown and grill marks appear, about 8 minutes total.
- Finish salad:
- Just before serving, add arugula and basil to salad and toss, then season with salt and pepper. Serve over chops.
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.
BASIL LEMON GRILLED VEAL CHOPS
Make and share this Basil Lemon Grilled Veal Chops recipe from Food.com.
Provided by Nyteglori
Categories Veal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Juice the lemon and grate zest.
- Process olive oil, basil, juice and zest of lemon, garlic, and mustard in a blender or food processor until basil is minced. Transfer basil mixture to a nonmetallic bowl. Add veal chops. Marinate 30 minutes at room temperature or in refrigerator at least 2 hours.
- Prepare grill. Grill over medium-hot coals about 7 minutes per side, turning once and basting with marinade. Garnish with basil sprigs and lemon wedges.
Nutrition Facts : Calories 251.7, Fat 27.3, SaturatedFat 3.8, Sodium 44, Carbohydrate 4.2, Fiber 1.8, Sugar 0.1, Protein 0.8
GRILLED VEAL CHOP WITH FRESH GARLIC AND BASIL
Steps:
- Put 2 teaspoons of extra virgin olive on a plate; sprinkle white pepper on the extra virgin olive oil. Take the veal chop and lightly coat it on both sides with the extra virgin olive oil and white pepper mixture. Then grill or broil the veal chop to your preference. When the veal chop is cooked remove from heat. Set aside on a warm platter.
- Using a non stick pan heat the 1/4 cup of extra virgin olive oil add the garlic and let it brown for 3 minutes, add 8 ounces of water and 10 leaves of basil, stem and all. Add in 3 teaspoons of flour; let everything amalgamate and using a wooden spoon stir for 10 minutes to create the flavor of the sauce and thickness. After the sauce is ready remove from heat, strain and serve on top of the veal chop. Sprinkle with salt and pepper, if needed.
LAMB CHOPS WITH LEMON-BASIL SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a dish large enough to hold the lamb chops in a single layer, combine half the lemon juice, 1/3 cup olive oil, the rosemary, garlic, 1 teaspoon of the salt and pepper. Add the lamb, turn to coat with the marinade and set aside for about 15 minutes at room temperature or up to 2 hours in the refrigerator.
- Preheat a large skillet over medium-high heat, for about 1 minute. Pat the chops dry and season on 1 side with salt and pepper. Add enough oil to lightly coat the surface of the pan. Working in batches if needed, add the chops seasoned side down to the pan. Cook until crisp and brown, about 2 to 3 minutes. Season the top side with salt and pepper, turn, and continue cooking until just firm and an instant-read thermometer registers 130 to 135 degrees F, about 1 to 2 minutes. Transfer to a platter and tent with foil to keep warm. Allow the chops to rest for 5 to 10 minutes.
- Pour off any fat left in the pan. Return the skillet to medium heat. Add the chicken stock, and scrape up the brown bits on the bottom of the pan with a wooden spoon. Add half the remaining lemon juice and simmer until the mixture is reduced to a glaze, about 4 minutes. Swirl in 2 tablespoons of butter. Add the basil and olives and season. Return the lamb chops to the sauce and toss and turn to coat thoroughly with sauce. Arrange chops on a platter, pour sauce over shops and garnish with basil leaves.
VEAL CHOP MILANESE WITH TOMATO AND BASIL VINAIGRETTE
Provided by Food Network
Yield 4 to 6 portions
Number Of Ingredients 15
Steps:
- Pound the veal (or have the butcher do this ahead of time) to a 1/4-inch thin and broad cutlet, leaving the bone still attached. Set aside while you prepare the breading setup. Put the flour on a dish large enough to dredge the veal on. Combine the eggs, milk, 2 tablespoons olive oil and salt and pepper in a large bowl or dish with sides high enough to hold the liquid and veal chops.
- Next, combine the bread crumbs, parsley and Parmesan cheese in a large flat casserole so that the process of breading may be kept neat and tidy.
- Make the tomato vinaigrette by combining the diced tomato with the shredded basil leaves in a bowl. Stir in the lemon juice, whisk in the oil and season with salt and pepper. Set aside.
- Heat the 1/3 cup olive oil in a large saute pan over medium heat. Cook the veal cutlets one at a time, or if they are small enough and your pan is large enough, two at a time. As you saute the veal, brown one side and keep the veal warm in a 250 degree oven while the rest are cooked. Serve the veal with a generous spoonful of the Tomato Basil Vinaigrette over the top.
GRILLED VEAL CHOPS WITH MERLOT SAUCE
Make and share this Grilled Veal Chops With Merlot Sauce recipe from Food.com.
Provided by lazyme
Categories Veal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in heavy large skillet over high heat. Add carrots, celery and onions; saute until vegetables are brown, about 10 minutes. Add tomato paste; stir 30 seconds. Add peppercorns, rosemary, lemon peel and bay leaves; stir 1 minute. Add wine. Boil until mixture is thick, about 15 minutes. Add both stocks and bring to boil. Reduce heat and simmer until liquid is reduced to about 3/4 cup and thickens to sauce consistency, about 20 minutes. Strain sauce. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before using).
- Prepare barbecue (medium-high heat) or preheat broiler. Season veal with salt and pepper. Grill or broil to desired doneness, about 5 minutes per side for medium-rare. Transfer veal to plates. Spoon sauce over and serve.
Nutrition Facts : Calories 323.5, Fat 11.2, SaturatedFat 1.7, Sodium 483.9, Carbohydrate 19.5, Fiber 3.4, Sugar 7.9, Protein 4.7
VEAL CHOPS, WITH FRESH BASIL
Provided by Moira Hodgson
Categories dinner, easy, main course
Time 30m
Yield Four servings
Number Of Ingredients 10
Steps:
- Dredge the chops lightly with flour. In a large skillet, brown chops. Remove them and set aside. Add the onion and soften with the garlic and prosciutto.
- Return the chops to the skillet, overlapping them slightly if necessary. Add the basil (reserving some to garnish) and mushrooms and cook for 15 to 20 minutes, or until the chops are cooked. They should be pink in the middle.
- Remove the chops from the pan. Add the wine, salt and pepper and bring to a boil. Cook for two to three minutes. Return the chops to the pan, and heat through. Sprinkle with reserved basil and serve.
BASIL-CRUSTED VEAL CHOPS
Categories Mustard Roast Valentine's Day Basil Meat Veal Winter Anniversary Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 7
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.
GRILLED VEAL CHOPS WITH RAW SAUCE
The "sauce" in this recipe is actually a tomato-spinach salad. You can pile it on top of your veal chop or eat it on the side. Whichever way you want to eat it, make sure that you drizzle some of the balsamic dressing on the chop. Delish!
Provided by Irmgard
Categories Veal
Time 33m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 315.1, Fat 23.1, SaturatedFat 5, Cholesterol 55, Sodium 297.8, Carbohydrate 12.9, Fiber 5.5, Sugar 4.6, Protein 17.2
GRILLED VEAL CHOPS WITH ARUGULA SALAD
Make and share this Grilled Veal Chops with Arugula Salad recipe from Food.com.
Provided by Hey Jude
Categories Veal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large shallow baking dish, combine olive oil with garlic, rosemary, salt and pepper.
- Turn chops in olive oil mixture to coat them well.
- Marinate 10 minutes at room temperature or up to overnight in the refrigerator.
- Grill veal chops on a hot barbecue 2 minutes per side.
- Reduce heat to medium and continue cooking about 6 minutes per side until veal is 145° on a meat thermometer.
- They should be just pink inside.
- Toss arugula with cherry tomatoes, lemon juice, salt and oil.
- Serve salad on top of veal chops.
GRILLED VEAL CHOPS WITH LEMON-MUSTARD-TARRAGON BUTTER
This is one of a series of recipes I have from a winery. They unfortunately do not put the chef on the recipe page but on the tasting notes which I did not keep. So for lack of a better source, I'll call this the VSW series. I have not tried most of them, but I want to hang on to them so I'm posting them here. Chefs notes: Grilled outdoors or broiled indoors, there's nothing like the perfect veal chop with a tart herb butter served alongside a fresh pasta and maybe some thin green beans dressed in olive oil.
Provided by KandB
Categories Veal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat coals in a grill until they are covered with ash (mesquite does magic with grilled meats). Season the veal chops with salt and pepper, then place on the grill and cook to desired doneness.
- While the chops are grilling, place the soft butter in a small mixing bowl. Add the other ingredients and incorporate them well with a fork. Season to taste with salt and pepper. (If making the herb butter far ahead, spoon onto a sheet of wax paper and form a log which can easily be divided later, then refrigerate.).
- When ready to serve, add a dollop of the herb butter atop each veal chop and serve immediately.
Nutrition Facts : Calories 212.7, Fat 23.3, SaturatedFat 14.6, Cholesterol 61, Sodium 60.5, Carbohydrate 1.6, Fiber 0.3, Sugar 0.3, Protein 0.8
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