VEAL CHOP WITH PORTABELLO MUSHROOMS
A quick, delicious entree that is sure to impress any guest, and so easy to throw together. Serve with a side of pasta and they'll think they're in Italy!
Provided by COOKINGQUEEN75
Categories World Cuisine Recipes European Italian
Time 40m
Yield 2
Number Of Ingredients 7
Steps:
- Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. Cook chops until browned, 2 to 3 minutes per side.
- Once browned, stir in mushrooms and cook for 1 minute. Add chicken broth and rosemary; cover, and simmer 10 minutes. Stir in red wine, increase heat, and cook, uncovered, until sauce is reduced by half. Veal chops may be removed at any time to prevent over-cooking, then returned to the pan for the final minute.
- Drizzle with remaining 1 tablespoon olive oil, and serve.
Nutrition Facts : Calories 554.9 calories, Carbohydrate 5.2 g, Cholesterol 97.5 mg, Fat 45.2 g, Fiber 0.9 g, Protein 21.7 g, SaturatedFat 10.2 g, Sodium 838.4 mg, Sugar 2.1 g
ROASTED VEAL CHOP WITH MORELS
Provided by Jean Jacques Rachou
Categories Milk/Cream Mushroom Roast Quick & Easy Dinner Veal Fall Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F with rack in middle.
- Pour boiling water over morels in a small bowl and soak until morels are softened, about 30 minutes. Transfer morels with a slotted spoon to a medium-mesh sieve set over a bowl. Press on morels with back of spoon to remove excess liquid (be careful not to squeeze out all the moisture), then add to soaking liquid and reserve. Rinse morels to remove any grit. Reserve morels and liquid separately, allowing liquid to settle.
- While morels soak, let veal chops stand at room temperature 30 minutes.
- Pat chops dry and season with 1/2 teaspoon each of salt and pepper (total). Heat an ovenproof 12-inch heavy skillet (not nonstick) over medium-high heat until hot. Add oil and heat until smoking, then add veal chops and sear underside well, 2 to 3 minutes. Turn chops over and sear 1 minute.
- Add butter, garlic, and thyme to skillet and baste veal with melting butter. Transfer skillet to oven and cook, basting every few minutes, until an instant-read thermometer inserted horizontally into center of chop registers 130 to 135°F for medium-rare, 10 to 15 minutes.
- Transfer chops to a plate to rest. Discard garlic and thyme, keeping juices and fat in skillet, and return to burner over medium-high heat. (Handle will be very hot.) Add morels and sauté 1 minute. Add shallot and sauté 1 minute.
- Remove from heat briefly and add Cognac, then return to heat and deglaze, stirring and scraping up brown bits, until most of liquid has evaporated. Slowly pour in reserved soaking liquid, being careful to leave last tablespoon (containing sediment) in bowl. Add meat juices from plate and boil until liquid has reduced to about 1/3 cup.
- Stir in crème fraîche, swirling to incorporate, and boil until morels are lightly coated and liquid is slightly thickened. Stir in chives and tarragon and season with salt and pepper. Serve chops smothered with morels.
PAN-ROASTED VEAL CHOPS WITH ARUGULA
Steps:
- Preheat oven to 425°F.
- Pat veal chops dry and season with salt and pepper. Heat 1/2 tablespoon butter and 1/2 tablespoon oil in a 12-inch heavy skillet (see cooks' note, below) over moderately high heat until hot but not smoking, then sear chops until golden brown, about 3 minutes on each side. Transfer skillet to middle of oven and roast chops until an instant-read thermometer inserted horizontally into a chop registers 155°F (do not touch bone), 10 to 15 minutes (depending on thickness).
- While chops are roasting, mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large heavy knife), then transfer half of paste to a bowl and whisk in 1/2 tablespoon vinegar, remaining tablespoon oil, and salt and pepper to taste.
- Transfer chops to a plate and keep warm. Add shallot and remaining garlic paste to skillet and cook over moderate heat, stirring, until softened, about 1 minute. Add wine and remaining tablespoon vinegar and boil, scraping up brown bits, until reduced to about 2 tablespoons, about 4 minutes. Add broth and rosemary and boil until reduced by half, about 4 minutes. Remove from heat and add remaining 2 tablespoons butter, swirling skillet to incorporate, then stir in any veal juices accumulated on plate. Season with salt and pepper.
- Add arugula to dressing and toss to coat. Serve chops with sauce and arugula.
VEAL STEW
My aunt gave me this delicious recipe years ago, and it's still my favorite veal dish! This tomato and white wine sauce keeps the meat tender and moist during cooking. Serve over buttered noodles. Hope you enjoy it as much as our family does.
Provided by MNKENNEY
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h40m
Yield 4
Number Of Ingredients 7
Steps:
- In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender.
- Add meat to the pot, and brown evenly.
- Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender.
Nutrition Facts : Calories 464.2 calories, Carbohydrate 6.9 g, Cholesterol 204.1 mg, Fat 25.4 g, Fiber 1.3 g, Protein 44.8 g, SaturatedFat 6.3 g, Sodium 512.1 mg, Sugar 3.7 g
VEAL CHOPS WITH MUSHROOMS
Make and share this veal chops with mushrooms recipe from Food.com.
Provided by chia2160
Categories Veal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
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.
VEAL AND MUSHROOMS WITH MADEIRA SAUCE
Make and share this Veal and Mushrooms With Madeira Sauce recipe from Food.com.
Provided by Oolala
Categories Veal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute veal that has been coated with flour in 3 tablespoons melted butter, adding salt and pepper. Cook turning once.
- Remove from skillet and keep warm.
- Melt 3 tablespoons butter and add mushrooms and stir and cook 2-3 minutes. Add broth. Madiera, and sherry. Stir and cook.
- Add the veal and cook 5-10 minutes covered.
VEAL CHOPS WITH MORELS
Provided by Craig Claiborne
Categories dinner, for one, main course
Time 1h30m
Yield 1 serving
Number Of Ingredients 12
Steps:
- Put morels in a small mixing bowl and add hot water to cover. Let stand 30 minutes or longer. Drain the mushrooms and pat dry.
- Sprinkle chop with salt and pepper and set aside.
- Heat one tablespoon of the butter in a saucepan and add shallots. Cook briefly, stirring, and add the mushrooms. Cook, stirring, about 2 minutes. Add lemon juice and cover. Cook about 3 minutes.
- Add half the white wine, cover and cook 5 minutes. Add the cream, cover and cook about 15 minutes. Add salt and pepper and the Madeira wine. Swirl in 1 teaspoon butter. Set aside.
- Dredge chop in flour and shake off excess.
- Heat remaining 1 tablespoon butter in a small skillet and add the chop. Cook over moderately high heat until browned on one side, about 5 minutes.
- Turn the chop and cook about 15 minutes. Transfer chop to a warm platter.
- Pour off most of the fat from skillet and add remaining tablespoon of white wine. Stir to dissolve the brown particles that cling to bottom of the skillet. Add chicken broth and cook over relatively high heat until liquid is reduced by half. Spoon mushroom sauce into the skillet and stir to blend. Bring to a boil and add the chop. Turn the chop in the sauce.
- Serve chop with the sauce spooned over and with fine buttered noodles as accompanying dish.
ROASTED VEAL CHOPS WITH MADEIRA AND PARSNIPS
A favourite recipe of mine from LCBO Food and Drink, Autumn 2000. The Madeira brings out the sweetness of the parsnips and complements the mildly flavoured veal. This recipe is easily reduced to make a meal for 2 or 4 people. Serve with a green vegetable or salad. Veal chops are usually large enough to consider one portion per person. With other accompaniments, this course is sensible and does not allow for discomfort from overeating. I served this recipe as a main course, Christmas dinner, and it was a welcome change from the traditional turkey, ham, etc. The first two courses were lime sorbet and a sherried beef broth with sauteed scallion stems. Dessert was a mixture of berries and flavoured whipped cream followed by a tray of mixed cheeses. Selected wines could be a fine old Madeira; Valpolicella; or your favourite Chardonnay.
Provided by TOOLBELT DIVA
Categories Christmas
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat over to 425 degrees F (220 C).
- Peel, top and tail the parsnips.
- If they are large, cut into quarters; medium-sized parsnips can be cut in half.
- Place in a saucepan of cold salted water.
- Bring to a boil, then simmer 5 minutes.
- Drain and refresh with cold water.
- Toss drained, dried parsnips with 1/4 cup (50 mL) of Madeira, 2 Tbsp (25 mL) olive oil and sugar (or sugar substitute).
- Put in bottom of a roasting pan.
- Place in oven and roast for 10 minutes.
- Pat veal chops dry and season with salt and pepper.
- Set aside.
- Meanwhile, in a large frying pan, melt half the butter with remaining olive oil.
- Brown 3 chops well, about 2 minutes per side.
- Repeat with remaining butter and chops.
- Discard any fat from the pan and add remaining Madeira.
- Be careful, it may catch alight.
- Reduce by half, stirring to loosen any brown bits; (deglazing the pan).
- Add chops and coat with glaze.
- Remove the roasting pan from the oven.
- Turn parsnips.
- Place glazed veal chops on top.
- Pour remaining glaze over veal chops and return to the oven.
- Roast 12 to 15 minutes more until veal chops are cooked and the parsnips soft.
PAN ROASTED DOUBLE VEAL RIB WITH BOUQUET OF VEGETABLES
This dish combines the elegance and subtlety of a veal loin with the earthy richness of a rib roast. The array of vegetables served with it shows the summer's bounty at its best. Feel free to substitute other vegetables and herbs with whatever is the freshest from the garden. Prepare the vegetables early in the day.
Provided by Food Network
Time 50m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F.
- Bring a large pot of salted water to boil. Have a bowl filled with ice water ready. Trim the tough outer leaves and base from the artichokes. Place them in boiling water for about 10 minutes, until tender. Remove from the water and place them in bowl of ice water. Cut artichokes in 1/4 or 1/8ths and set aside.
- Place pearl onions in boiling water and blanch them for 3 minutes. Refresh them in ice water and set aside. Put shelled fava beans in boiling water for 1 minute. Remove them from boiling water and place them in ice water. Slip skins off the fava beans and set aside.
- Place shelled English peas in boiling water for 30 seconds. Remove them from boiling water and place them in ice water. When cold, remove from water and set aside. Repeat the blanching method for the asparagus, carrots, zucchini, and yellow squash. Remember to just blanch them until tender.
- Place scrubbed fingerling potatoes on baking sheet. Sprinkle with salt and pepper and drizzle with a teaspoon of olive oil. Place in oven and roast for 20 minutes. Remove from the oven and allow to cool. The potatoes should still be quite firm. Cut them into 1/2-inch dice and set aside.
- Roast the Veal: Place a 12-inch, ovenproof skillet over medium heat. Season the veal chop on both sides with salt and pepper. Add olive oil to the pan and heat. Place the veal in the pan and cook over medium heat for 4 minutes. Turn the chop over and continue cooking on the other side for 4 more minutes. The meat should be well browned.
- Add mushrooms, artichokes, potatoes, roasted garlic, and pearl onions to the pan. Place the thyme and sage sprigs on top of the veal and place in the preheated oven. Roast the veal and vegetables for 12 minutes. Using a kitchen towel or oven mitt, remove the pan from the oven. Remove the veal from the pan and place it on a cutting board. Allow the veal to rest for 10 minutes before slicing.
- Prepare the Sauce: Place the pan with the vegetables over high heat and saute the vegetables that were cooked with the veal for 1 minute. Add the Madeira and the stock. Reduce by 1/2 and add the peas, fava beans, asparagus, carrots, zucchini, and yellow squash. Add the butter (cut in small pieces) to the pan. Swirl the pan to incorporate the butter. Spoon the vegetables and sauce onto 2 warm dinner plates. Slice the veal and lay it over the vegetables. Serve and enjoy.
ROSEMARY AND GARLIC VEAL CHOPS WITH GRILLED MUSHROOM RELISH AND GRILLED ARTICHOKES
Steps:
- Veal Chops: Combine oil, rosemary, garlic and zest in a large shallow baking dish. Add the veal chops and turn to coat. Cover and marinate in the refrigerator at least 4 hours or up to 8 hours. Preheat grill. Remove chops from marinade and season with salt and pepper to taste. Grill chops, turning once until the centers are slightly pink, (registers 150 internal temperature), about 15 to 17 minutes.
- Mushrooms: Brush mushrooms and onions with olive oil and season with salt and pepper to taste. Grill each for 10 to 15 minutes, turning occasionally until just cooked through. Remove from the grill and cut into 1/2-inch pieces. Place in a bowl with the tomatoes, thyme. Drizzle in the vinegar and oil, mix well and season with salt and pepper to taste.
- Braised and Grilled Artichokes: Place the olive oil, vinegar, wine, and garlic in a large saute pan and place on the side burner of the grill and bring to a simmer. Drain the artichokes and add, cut side down in a single layer in the pan. Bring the mixture to a boil, reduce the heat and cover the pan. Cook until barely tender, about 12 minutes. Remove the artichokes from the pan, season with salt and pepper and grill for 4 to 5 minutes until lightly golden brown on both sides.
VEAL WITH MUSHROOM SAUCE
Make and share this Veal With Mushroom Sauce recipe from Food.com.
Provided by ImPat
Categories Veal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place veal between two sheets of cling wrap and beat them with a rolling pin or mallet or I've even used a small frypan until very thin (if they're already paper thin when you buy them, don't bother with this step).
- Heat the olive oil and 1 tablespoon of the butter in a large frying pan/skillet over high heat and cook the veal quickly, only about 1 minute on each side, in batches so you don't overcrowd the pan and set aside on a plate and cover loosely with foil to keep warm.
- Into the same pan add the remaining butter and the garlic and mushroomns and saute until the mushrooms are browned.
- Deglaze the pan with the wine and simmer until it is almost evaporated and then add the stock, cream and mustard and siommer until the sauce reduces slightly and starts to thicken.
- Season to taste with salt and pepper and then pour over the veal, sprinkle with ground black pepper, if you like.
Nutrition Facts : Calories 283.3, Fat 26.8, SaturatedFat 15, Cholesterol 72.8, Sodium 179.3, Carbohydrate 4.5, Fiber 0.8, Sugar 1.8, Protein 3.2
ROASTED VEAL CHOPS WITH SHALLOTS, TOMATOES, AND OLIVE JUS
Steps:
- Mince garlic and mash with salt. In a small bowl stir together garlic paste, herbs, pepper, and 3 tablespoons oil. Pat veal chops dry. Reserve 1 tablespoon herb mixture for sauce and rub remainder evenly onto chops. Veal chops can be prepared up to this point 1 day ahead and chilled, covered. Chill reserved herb mixture, covered.
- Preheat oven to 425°F.
- Quarter shallots and tomatoes lengthwise and in a bowl toss with 1 tablespoon oil, sugar, and salt and pepper to taste. Arrange tomatoes, cut sides up, in one layer in a shallow baking pan with shallots and roast in upper third of oven 20 minutes. Halve and pit olives. While vegetables are roasting, in a 12-inch nonstick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sear chops in batches until golden brown, about 3 minutes on each side. Transfer chops as seared to another shallow baking pan (do not wash skillet).
- Reduce temperature to 375°F. Transfer shallots and tomatoes to lower third of oven and put chops in upper third of oven. Roast vegetables until tender and caramelized, about 20 minutes. Roast chops until an instant-read thermometer inserted horizontally into chops registers 160°F. for medium, 20 to 25 minutes.
- While chops and vegetables are roasting, pour wine into skillet with reserved herb mixture and boil, scraping up brown bits, 1 minute. Boil mixture until reduced to about 1/4 cup, about 5 minutes. Add broth and boil mixture until reduced to about 3/4 cup, about 5 minutes.
- When chops are cooked, pour any meat juices from baking pan into wine mixture and bring jus to a boil. Cut butter into pieces and add with olives to jus. Swirl skillet to incorporate butter and boil until jus is slightly thickened. Season jus with salt and pepper. Serve chops over polenta with shallots and tomatoes, drizzled with olive jus.
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ROASTED VEAL CHOPS WITH MUSHROOMS AND MADEIRA - FOOD …
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Servings 2
- In a small saucepan, bring the beef stock and water to a boil. Add the turnips, carrots, pearl onions and garlic, reduce the heat to low and cover. Simmer until the vegetables are tender, transferring them to a plate as they are done, 8 to 10 minutes. Reserve the garlic cloves and the broth.
- Preheat the oven to 400°. Season the veal chops with salt, white pepper and the cloves and nutmeg. Melt 1 tablespoon of the butter in a large skillet. Add the veal chops and pearl onions and cook over moderately high heat, turning once, until the chops and onions are nicely browned, about 8 minutes. Return the onions to the plate with the other vegetables and transfer the veal chops to a rimmed baking sheet. Roast the chops in the oven until pink in the center, about 10 minutes.
- Meanwhile, melt 1 tablespoon of the butter in the skillet. Add the mushrooms, season with salt and white pepper and cook over moderate heat, without stirring, until browned on the bottom, about 4 minutes. Stir in 1/4 cup of the Madeira, cover and cook over low heat until the mushrooms are tender, about 4 minutes. Add the remaining 1/4 cup of Madeira and cook over moderately high heat for 2 minutes longer.
- Transfer the veal chops to dinner plates and keep warm. Pour any veal roasting juices into the mushrooms. Add the vegetables and the reserved broth and garlic and simmer over low heat until warmed through, about 1 minute. Remove from the heat, and swirl in the remaining 1 tablespoon of butter and season with salt and white pepper. Pour the sauce and vegetables over the veal chops, sprinkle with the chopped parsley and serve.
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- Wash the fresh mushrooms rapidly under cold running water, then cut them into very thin slices.
- When the dried mushrooms have finished soaking, lift them out of the water with your hand or a slotted spoon. Line a strainer with a paper towel and filter the water the mushrooms soaked in by pouring it through the strainer into a bowl or beaker. Set it aside.
- Wash the porcini mushrooms in several changes of cold water until they are free of all grit, then cut them up into large pieces. Set aside.
- Put the butter and sage in a sauté pan and turn on the heat to medium high. When the butter is hot, slip in as many chops at one time as will fit without overlapping. Brown them well on one side, then turn them and brown the other side. Continue to cook them, turning them once or twice more, for 3 to 4 minutes, until the meat is done. It should be pink and moist, but not raw.
PAN-ROASTED VEAL CHOPS WITH CABERNET SAUCE RECIPE - …
From foodandwine.com
5/5 Category ChopsServings 4Total Time 1 hr 20 mins
- In a large, shallow dish, combine 1/4 cup of the olive oil with the thyme sprigs and garlic. Add the veal chops and turn to coat with the marinade. Refrigerate overnight.
- In a medium saucepan, combine the wine with half of the shallots and boil until the wine has reduced to 1/2 cup, 15 minutes.
- In a small saucepan, melt the butter. Add the remaining shallot and cook over moderately high heat, stirring, until golden, 3 minutes. Stir in the flour. Slowly whisk in the stock until smooth, then bring to a boil, whisking until thickened. Whisk in the reduced wine and simmer over low heat, whisking, for 30 minutes. Strain the sauce into the medium saucepan. Season with salt and pepper.
- Preheat the oven to 325°. In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Remove the veal chops from the marinade; discard the thyme and scrape off the garlic. Season the chops with salt and pepper and add to the skillet. Cook over high heat until richly browned, about 3 minutes per side. Transfer the skillet to the oven and roast the chops for about 10 minutes, turning once halfway through; the veal should be just pink in the center. Transfer the chops to plates and spoon the sauce on top. Serve with Potato Puree.
VEAL CHOPS WITH MUSHROOMS RECIPE | MYRECIPES
From myrecipes.com
Servings 4
- Place chops on broiler rack 5 to 6 inches from heating element; broil about 8 minutes on each side.
- Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Drain mushrooms, reserving liquid. Gradually add mushroom liquid and beef broth to flour mixture; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper.
- Slice mushrooms in half, and add to sauce. Cook over low heat 10 minutes. Serve sauce over chops. Garnish with parsley.
PAN-FRIED VEAL CHOPS WITH MUSHROOMS AND ... - FOOD & WINE
From foodandwine.com
4/5 Servings 4
- Season the veal with salt and pepper. In a skillet, heat the oil until smoking. Add the chops and cook over high heat, turning once, until browned, about 8 minutes. Reduce the heat to moderate and cook, turning once, until just cooked through, about 20 minutes for medium rare. Transfer to a platter; keep warm. Pour the Marsala into the skillet and cook for 1 minute, scraping up any browned bits. Remove from the heat.
- Meanwhile, in another skillet, heat the olive oil. Add the garlic and cook over moderate heat, stirring, until golden, about 2 minutes. Add the mushrooms, season with salt and pepper and cook, stirring, until almost all of the liquid has evaporated and the mushrooms are golden, about 15 minutes.
- Add the Marsala from the first skillet and simmer until nearly evaporated, about 5 minutes. Stir in the cilantro and any accumulated meat juices from the platter; season with salt and pepper. Spoon the mushroom sauce over the chops and serve.
VEAL CHOPS WITH MARSALA PAN JUICES - LOS ANGELES TIMES
From latimes.com
Servings 2Estimated Reading Time 2 minsCategory MAINSTotal Time 25 mins
- Put the rack in the lower area of the oven; heat the oven to 400 degrees. Set aside an 8-inch square baking pan.
- Heat the oil and 1 teaspoon of butter in an 8-inch heavy skillet over medium-high heat. When it's very hot, sear the chops on both sides, about 6 minutes total. Set them aside in the reserved pan.
- Reduce the heat to medium and, in the same skillet, cook the shallots, stirring often, until soft, 2 to 3 minutes. Add the wine and stock. Stir to release any bits sticking to pan. Bring to a boil until reduced by half, about 3 minutes. (Can be done 2 hours ahead and kept at room temperature.)
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