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.
VEAL MILANESE WITH ARUGULA SALAD AND ROASTED MAITAKE MUSHROOMS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 400 degrees F.
- Place the separated pieces of maitake mushrooms onto a baking sheet and toss with a little olive oil and salt and pepper. Roast until crispy, 15 to 20 minutes.
- Meanwhile, set a chop upright on a cutting board with the meaty side facing up. Using a thin sharp knife, cut into the meat and cut through the center, toward the bone. Stop short of the bone, then open up the meat like a book. Do not remove the meat from the bone; the bone itself will be at the center of the butterflied chop. Place the meat between sheets of parchment or plastic with a dab of water and gently and evenly pound the meat out with a meat mallet, flipping the meat a couple of times, until it's 1/4 to 1/8 inch thick. Season with salt and pepper.
- Set up a dredging station: Line up 3 shallow bowls on the counter. Spread flour in one, beat the eggs in the second, and mix the fine bread crumbs, panko, Parm, nutmeg, and salt and pepper to taste in the third.
- When the mushrooms are done, lower the oven temperature to 250 degrees F (leave the mushrooms in the oven). Place a wire rack over a rimmed baking sheet and set in the oven.
- In large cast-iron skillet, heat about 1/4 inch oil over medium-high heat.
- Coat the veal in flour and shake off the excess. Turn a chop in the egg, shaking off the excess, then press into the bread crumb mixture. Fry the chops, one at a time, until deep golden, about 3 minutes on each side. Keep the cutlets warm on the prepared baking sheet in the oven.
- Serve the veal with lemon for squeezing and a side of mushrooms. Place the Arugula Salad with Sage and White Balsamic Vinaigrette under or on top of each cutlet.
- In a small bowl, whisk the garlic, sage, shallot, lemon juice, vinegar, and honey. Still whisking, stream in the EVOO to emulsify. Season with salt and pepper. Put the greens and tomatoes in a large serving bowl, add the dressing, and toss to coat.
VEAL MILANESE
Veal Milanese (or as the Italians call it 'Cotleta Alla Milanese') is a simple Italian dish of breaded veal cutlets, that are coated with flour, egg and breadcrumbs, then fried until golden brown. They can be served with just lemon wedges, or with your favorite topping, or with pasta.
Provided by Edyta
Categories Main Course
Number Of Ingredients 7
Steps:
- Prepare your dishes for breading - beat your eggs in a shallow bowl, add flour and bread crumbs to two separate plates.
- Season your veal cutlets with salt and pepper.
- Bread all your cutlets - start with flour (shake off the excess), then the egg, and then the breadcrumbs, then set aside.
- Preheat your oven to a very low temperature of 200F to keep your cooked veal cutlets warm until you finish up all frying.
- Preheat your cast-iron skillet until hot, add the clarified butter or oil and let it heat up until hot (about 375 F).
- Fry your veal cutlets in batches for about 3-4 minutes per side (don't overcrowd the pan as the oil will lose its temperature and the cutlets can get soggy).
- Remove cooked cutlets onto a rack with baking sheet and place in the oven to keep them warm.
- Once all your veal cutlets are fried, place them on a serving plate with lemon wedges and serve.
Nutrition Facts : Calories 636 kcal, Carbohydrate 45 g, Protein 34 g, Fat 35 g, SaturatedFat 4 g, Cholesterol 170 mg, Sodium 301 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
VEAL CHOPS BEAU SéJOUR
Lotti Morris from Bennington, Vt., wrote: "I'm still using the original copy from the paper, now deep yellow with age, fragile, held together with Scotch tape. We were married 13 years when I first found it and tried it. It has been 50 years now, and this favorite dinner, I think, has contributed to the longevity of our marriage. It's so easy, so quick. I couldn't do without it."
Provided by Amanda Hesser
Categories dinner, easy, weekday, one pot, main course
Time 1h
Yield Serves 6
Number Of Ingredients 11
Steps:
- Lightly dredge the chops on all sides in flour. In a lidded skillet large enough to hold all 6 chops, heat the oil and 3 tablespoons of the butter. Brown the chops on all sides, 8 to 10 minutes total.
- Scatter the garlic cloves around the chops. Cut each bay leaf into 3 pieces. Place 1 piece on each chop. Add thyme, salt and pepper. Cook the chops, tightly covered, over moderate to low heat for about 20 minutes, or until they are cooked through and the natural sauce in the skillet is syrupy. Transfer the chops to a hot serving dish and keep warm. Leave the garlic and bay leaves in the skillet.
- Add the vinegar to the skillet and cook over medium-high heat, stirring, until it has evaporated. Add the stock and ¼ cup water and reduce to your liking. Check the seasoning. Turn off the heat and swirl in the remaining tablespoon of butter. Pour the sauce over the chops and garnish each chop with 1 clove of garlic and 1 piece of bay leaf. Serve immediately.
BREADED VEAL CHOP WITH SALAD OF YOUNG GREENS
Provided by Molly O'Neill
Categories dinner, main course
Time 30m
Yield Four servings
Number Of Ingredients 15
Steps:
- To make the veal, preheat the oven to 450 degrees. Combine the bread crumbs, parsley, Parmesan, salt and pepper in a medium-size bowl. Dip the veal chops into the buttermilk and then coat on both sides with the crumb mixture. Spray a large cast-iron skillet with the olive oil and heat over medium-high heat. Add the veal chops, in batches if necessary, and cook until the crumbs begin to brown, about 3 minutes on each side. Place the chops on a baking sheet, as far apart as possible. Bake until the veal is just cooked through, about 15 to 20 minutes.
- Meanwhile, to make the salad, whisk together the garlic, shallots, mustard and vinegar. Whisk in the olive oil and season with salt and pepper. Place the greens in a large bowl. Add the vinaigrette and toss to coat. Divide the veal chops and salad among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 455, UnsaturatedFat 12 grams, Carbohydrate 30 grams, Fat 21 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 716 milligrams, Sugar 7 grams, TransFat 1 gram
More about "breaded veal chop with salad of young greens food"
WHAT TO SERVE WITH VEAL CHOPS – 15 TASTY SIDE …
From pantryandlarder.com
HOW TO COOK VEAL - BON APPéTIT | BON APPéTIT
From bonappetit.com
CLASSIC BREADED VEAL CUTLETS RECIPE - THE …
From thespruceeats.com
PANKO-CRUSTED VEAL CHOPS WITH SORREL …
From foodandwine.com
CRISPY VEAL WITH LEMON AND ARUGULA - TASTE AND SEE
From tasteandsee.com
BREADED VEAL CHOPS | KOSHER AND JEWISH …
From thejewishkitchen.com
BAKED VEAL CHOPS RECIPE | MYRECIPES
From myrecipes.com
BREADED AND FRIED VEAL CHOPS - THE ITALIAN TASTE
From theitaliantaste.com
BREADED VEAL CHOP WITH SALAD OF YOUNG GREENS - DINING AND …
From diningandcooking.com
BAKED BREADED VEAL CHOPS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
VEAL CHOPS - AMANDA'S COOKIN' - BEEF
From amandascookin.com
VEAL CHOP RECIPES - NYT COOKING
From cooking.nytimes.com
BREADED VEAL CHOP WITH SALAD OF YOUNG GREENS RECIPE
From cooking.nytimes.cf
RECIPES - CATELLI BROTHERS
From catellibrothers.com
BREADED VEAL CHOPS - BOSSKITCHEN.COM
From bosskitchen.com
20 BEST CHOPPED SALAD RECIPES TO ENJOY - INSANELY GOOD
From insanelygoodrecipes.com
PERFECT VEAL CHOPS RECIPE WITH ROSEMARY BUTTER SAUCE
From izzycooking.com
GRILLED VEAL CHOPS - VEAL – DISCOVER DELICIOUS
From veal.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love