Bronzed Veal Chops Food

UMBRIAN-STYLE VEAL CHOPS

Steps:

• For the dressing: Place the basil, oil, mint, marjoram, vinegar, anchovy paste, rosemary, salt, pepper, garlic, lemon juice and onion in the bowl of a food processor. Blend until chunky. Let the mixture stand for 20 minutes.
• For the veal chops: Heat the oil in a large skillet over medium-high heat. Sprinkle the chops with the salt and pepper. Cook to medium rare, 10 to 12 minutes, turning the chops over halfway through the cooking time. Let the chops rest for 5 minutes.
• Spoon the dressing on top of the chops and serve.

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.

BRONZED VEAL CHOPS

Steps:

• Combine the first 10 ingredients in a small bowl.
• Sprinkle all surfaces of the chops evenly with the seasoning mix.
• Pre heat 1 Tbs. olive oil in a 12-inch skillet.
• Place the chops in the skillet 2 at a time and cook for 3 minutes, turn and cook 2 or 3 more minutes.
• Remove the cook chops, wipe the skillet clean, place back over high heat, add 1 Tbs. olive oil and repeat the process with the remaining chops.

BROILED VEAL CHOP ALLA FIORENTINA

Steps:

• Butterfly veal chops and marinate for 2 to 3 hours, refrigerated, in mixture of chopped garlic, rosemary, sage, salt, pepper, and olive oil. Coat veal chops thoroughly by turning several times.
• Put veal chops on broiling pan coated in butter. Place pan under a preheated broiler and cook veal for 5 minutes on each side. Arrange veal chops on plates and pour natural juices from pan over them. Squeeze lemon on top and serve with steamed vegetables.

BROILED VEAL CHOPS WITH MIXED PEPPERCORNS

Steps:

• Place veal chops in baking dish. Brush with oil, then sprinkle both sides with peppercorns and rosemary. Let stand at room temperature 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat broiler. Transfer veal chops to broiler pan. Sprinkle with salt. Broil veal 6 inches from heat source to desired doneness, about 5 minutes per side for medium-rare. Transfer veal to plates. Pour any accumulated broiler pan drippings over veal and serve.

VEAL CHOPS WITH MUSHROOMS

Steps:

• heat oil in skillet, add chops, season and saute about 5 mins per side until cooked through.
• remove to plate and keep warm.
• toss mushrooms in flour, add to pan.
• add chicken stock cook a few minutes until thickened.
• add cream, nutmeg and salt& pepper to taste.
• spoon sauce over chops, serve.

SIMPLE BAKED ROSEMARY AND OLIVE OIL VEAL CHOPS

Steps:

• 1. Place veal chops in a foil lined baking pan ( i use and 8x8 Pyrex).
• 2. Mix olive oil and rosemary together then pour over veal chops. Sprinkle with salt and pepper on both sides. Turn chops over to coat both sides and let sit , to marinate a bit,for about 30 minutes.
• 3. Bake in a 375 degree F preheated oven for about 20 minutes for medium.
• ( you should check after about 15 minutes since everyone likes their meat differently). When done to nearly your liking ( don't overdo it since the meat will cook more after removing from the oven)place under for about 30-60 seconds or until a light crust forms.
• 5. Let sit 5 minutes before serving.

GRILLED VEAL CHOPS WITH MERLOT SAUCE

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.