Stuffed Veal Chops Food

STUFFED VEAL LOIN

Steps:

• Roast peppers in 200c oven, flesh side down, until skin blisters and blackens. Allow to cool peel skin off and slice into thin strips, set to one side.
• Stir the boursin and goats cheese until well combined, set to one side.
• Slice veal down the middle, length ways, being careful not to cut all the way through. Open out and with a meat mallet pound until is of equal thickness and a rough rectangle shape. Season with pepper, salt and garlic powder.
• Place spinach leaves down the centre of the veal to form about a 2 inch wide strip, lay peppers on top of spinach, arrange sun-dried tomatoes on pepper.
• Set aside about 1/4 cup of cheese mixture for the sauce. Spoon remaining cheese mixture in an even log over the tomatoes, finally arrange basil leaves on the top of the cheese.
• Fold veal over filling,and roll up, secure by tying kitchen string at several intervals down the length, also wrap the string once lengthwise around the veal to secure ends.
• Cover ends of veal with aluminum foil to enclose filling completely. Cover veal and reserved cheese separately and chill for at least 6 hours. This can prepared a day ahead of time.
• Melt the butter and olive oil in a large fryimg pan over medium high heat. Remove foil from ends of veal, keep to put back on. Brown veal on all sides, turning frequently, about 10 Min's. Remove from pan, replace foil on ends and drape bacon across the veal and tuck ends under.
• Place veal in a roasting pan and roast in pre-heated oven 180c-190c depending on oven temps for 50 Min's, Remove and transfer to a chopping board and allow to rest 10 Min's before slicing.
• Sauce.
• Heat a small amount of oil in a pan and add shallots, cook until shallots soften.
• Add water and stock granules, bring to the boil, reduce to a simmer, for a few minutes.
• Whisk in lemon juice, capers and parsley, over a low heat gradually whisk in butter and 1/4 cup reserved cheese mixture.
• Season with pepper.
• Mix a little water with cornflour, add to sauce, turn the heat up slightly and cook, stirring, until mixture thickens.
• To Serve: Remove foil, bacon and string from veal, slice into even slices, arrange on a plate and drizzle sauce over. I served mine with dilled carrots. So serve with your favourite veg and mash if desired.
• I served this for three and it was perfect but I did not serve any starchy carbs with, so it may work for 4, but I would suggest upping veal to 1kg for 4.

FRENCH VEAL CHOPS

Steps:

• Sprinkle veal chops with salt and pepper. In a skillet, brown chops on both sides in oil. Sprinkle onion into a greased shallow baking dish; dot with 1 tablespoon butter. Top with chops; drizzle with broth. Melt remaining butter; toss with bread crumbs and Parmesan cheese. Sprinkle over top. , Bake, uncovered, at 350° for 30-35 minutes or until meat is no longer pink and a thermometer reads 160°.

VEAL CHOPS ITALIANO

Steps:

• If using dried thyme, rub it between your palms for a few seconds to release the oils and crush it to a course powder.
• Sprinkle the chops with the thyme, salt and pepper to taste.
• In a heavy skillet over medium-high heat, brown the chops on both sides using 2T of the oil.
• Remove the chops to a plate and add the shallots, garlic and crushed red pepper to the pan with another 1T of oil.
• When the garlic and shallots soften and start to brown, add the wine and boil until reduced by half, then add the tomatoes and their juices.
• As soon as the tomatoes start to boil, add the chops back to the pan, reduce the heat to medium and cover for about 10 minutes or so, just until the chops are about medium rare (or to taste).
• Remove the chops to a serving platter and add the butter and half of the parsley to the pan, swirling until the butter just melts and the sauce starts to thicken.
• Spoon the sauce over the chops, then drizzle the remaining 1T of olive oil over and sprinkle with the remaining parsley.

VEAL CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season both sides of veal chops with salt, black pepper, and cumin.
• Put 3 to 4 slices butter in the bottom of a 9x13-inch casserole dish; sprinkle in about 1/4 of the mozzarella cheese, 1/4 of the provolone cheese, and 1/4 of the white Cheddar cheese. Arrange a layer of veal chops atop the cheese layer. Top each chop with 2 to 3 slices butter, 1/3 of the mushrooms, and 1/4 of the mozzarella cheese, 1/4 of the provolone cheese, and 1/4 of the white Cheddar cheese. Continue layering with the remaining ingredients.
• Pour enough water into the casserole dish to just cover the bottom; cover dish with aluminum foil and an oven-safe lid.
• Bake in the preheated oven until veal is no longer pink in the center, about 1 hour.

GRILLED AND STUFFED VEAL CHOP

Steps:

• Preheat the grill to high.
• Cut a pocket in the veal chops and stuff with 1 thick slice of Fontina cheese and one thin slice of Prosciutto. Seal with a toothpick. Season the chops with the garlic pepper and salt. Place on the hot grill and sear, about 3 to 4 minutes. Rotate once in between to achieve grill marks. Then flip the chops and do the same on the other side.
• Remove from direct heat and put chops on the shelf of the barbecue. Baste with steak sauce and close lid. After about 5 minutes flip and baste the other side. Close lid for 4 or 5 minutes, or until the chops are fully cooked, when the internal temperature is 140 degrees F. Let rest for 3 to 5 minutes in a warm spot. Then serve immediately.

VEAL CHOPS STUFFED WITH TALEGGIO AND BROCCOLI

Steps:

• Cook the broccoli florets in a medium saucepan of boiling salted water until tender but still bright green, about 4 minutes. Drain the broccoli and rinse under cold water until cool. Drain thoroughly.
• Pass the tomatoes and their liquid through a food mill fitted with the fine disc, or blend them in a food processor or blender, using quick on/off pulses, just until smooth. (Overblending the tomatoes will incorporate air into them and turn them pink.)
• Make 4 more or less even stacks with the cheese slices and cover each with a folded slice of prosciutto. Lay the broccoli florets along one edge of each stack, dividing the florets evenly. Roll the cheese and prosciutto around the broccoli into neat and compact rolls. Set the rolls aside.
• Lay a veal chop flat on a cutting board. Following the illustrations on pages 222-3, make a horizontal cut through the meat all the way to the bone and open the chop up, butterflying it. With the smooth side of a meat mallet, gently pound each side until the veal is about 3/8 inch thick. Place a cheese roll over one side of the butterflied veal chop, close to the bone. Fold the other side of the chop over the filling to completely enclose the filling. Pound around the edges of the stuffed chop with the toothed side of the meat mallet to seal in the stuffing. For an extra measure of security, you may fasten the edges of the stuffed chop with a toothpick. Press the stuffed chops gently, to flatten them slightly. Repeat with the remaining chops and cheese rolls. Season the stuffed chops with salt and pepper, then dredge them in flour to coat all sides lightly.
• Heat the oil and 2 tablespoons of the butter in a large, heavy skillet over medium heat until the butter is light brown. Add the chops to the pan and cook until the underside is golden, about 4 minutes. (If your skillet isn't large enough to accommodate all four chops, divide the chops and sauce ingredients between two skillets.) Turn the chops, scatter the sage leaves around them and cook until the second side is golden, about 3 minutes. Remove the chops from the pan and drain the fat, reserving the sage leaves.
• Return the chops to the pan, pour in the wine and add the remaining 2 tablespoons butter. Bring to a boil and cook until the liquid is reduced by half, about 5 minutes. Stir in the tomatoes, bring to a boil, then pour in the stock. Bring to a boil, lower the heat so the sauce is simmering and cook, covered, until no trace of pink remains near the bone and the sauce is syrupy, about 12 minutes.Turn the chops and baste them with the sauce several times as they simmer.
• The chops can also be finished in the oven: Preheat oven to 375° F. After adding stock to the pan, set the uncovered pan in a hot oven and bake, basting periodically for 15 minutes. Transfer the chops to warm plates and spoon some of the sauce over each. For a clearer sauce, strain it as you spoon it over the chops.
• Snap off the tough ends of four thin asparagus spears. Peel the stalk up to the tips and cut them into 1-inch lengths, leaving the tips intact. Cook the asparagus pieces in a small saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain the asparagus and plunge it into a bowl of cold water. Let stand until chilled. Drain the asparagus thoroughly. Prepare the veal chops as described above, substituting Fontina for the Taleggio and the cooked asparagus for the broccoli.

VEAL CHOPS WITH FONTINA

Steps:

• Arrange an oven rack to accommodate the covered saucepan, and heat the oven to 400°.
• Trim the chops, leaving only a thin layer of fat. With a sharp, thin knife, slice horizontally into the outer edge of each chop, splitting the meaty portion in two almost all the way to the bone, forming a pocket for stuffing. With the mallet, pound and spread the meaty part, flattening it to 1/2-inch thickness. Lift the top flap of the meat you just sliced apart, hold it up, and pound the bottom flap of meat a few more times, spreading it thinner and wider than the upper flap. When all the chops are sliced and pounded, salt them on both sides, using a teaspoon in all.
• Toss together the shredded fontina and the grana (grated Grana Padano or Parmigiano-Reggiano), and divide the cheeses into six equal portions. One at a time, lightly compress the cheese portions into oval patties, and slip them into the sliced chop pockets. Fold the larger bottom meat flap over the top flap-enclosing the cheese-and thread a toothpick through both flaps to keep them together. (The chops can be prepared up to this point a day in advance, sealed in plastic wrap, and refrigerated.)
• Put 2 tablespoons of the butter and the olive oil in the big pan, and set over medium-high heat. Spread the flour on a plate, dredge each chop on both sides, shake off excess flour, and lay it in the pan. When all the chops are in the pan, drop the sage leaves in between them. Cook the chops for 5 minutes or more, turning them once or twice, until well browned on both sides.
• Clear a space in the pan bottom, drop in the tomato paste, and toast it in the hot spot for a minute. Pour the wine over the tomato paste, stir them together, and shake the pan to distribute the liquid. Bring it to a boil, and cook for 3 minutes or so, to reduce.
• Add the remaining 2 tablespoons butter and whisk it into the pan liquid. Turn the chops over, pour in the chicken stock, sprinkle on the remaining salt, and bring to a boil.
• Cover the pan, and place in the oven. Roast for about 15 minutes, then remove the cover and roast another 10 minutes or so, until the chops are done and the sauce has thickened.
• Remove from the oven, and place the chops on a warm platter. (Drape a towel over the handle of the pan when it comes out of the oven to remind you it is very hot.) If the sauce is thin, put the pan over high heat and reduce until the sauce has the consistency you like.
• Serve right away-while the cheese is still oozing-arranging all the chops on a warm platter and spooning the sauce over, family-style, or on warm dinner plates with mashed potatoes alongside and sauce drizzled over. (If you do have fresh white truffle, shave it on the top of each chop at this moment.)

VEAL CHOPS STUFFED WITH FONTINA CHEESE & SPINACH

Steps:

• Preheat oven to 400 degrees.
• Cut pocket in veal chop. Lightly salt pocket. Place layer of spinach in pocket and top layer with Fontina and Parmigiano Reggiano Cheese. Seal with a toothpick to hold mixture in pocket. Lightly dredge stuffed veal chop in flour. Salt and pepper outside of floured veal chop.
• Melt 2 tablespoons butter and olive oil in cast iron pan. Place veal chops and sage in pan and sear for 2½ minutes per side. Add tomato paste in middle of pan and pour wine over tomato sauce, stir together and cook until reduced by half (approximately 3-4 minutes). Add remaining 2 tablespoons of butter and whisk into sauce. Add chicken stock, salt and bring to boil.
• Cover pan and place in oven to roast 15 minutes. Uncover pan and roast another 8-10 minutes. Remove from oven. If sauce is too thin, thicken by putting on burner over high heat for about 1 minute.
• To serve place veal chop on plate and drizzle sauce on each veal chop.

STUFFED VEAL CHOPS

Steps:

• In a medium bowl, mix all the filling ingredients together until well combined. Set aside.
• Have grill preheated over high heat and oven preheated to 350 degrees F.
• Slit each veal chop on its side to create a pocket. Stuff each chop with filling. Use toothpicks to keep closed. Season chops with salt and pepper and brush with oil on both sides.
• Place chops on smoking hot grill and mark for 2 minutes on each side. Remove from grill and place in a baking dish. Finish cooking in oven for 4 to 6 minutes.