Veal Chop Gratinato Food

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.

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.

VEAL CHOPS WITH ROQUEFORT BUTTER

Steps:

• Place the butter and Roquefort cheese in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until smooth. Add the scallions and mix until combined. Cut a strip of parchment paper 4 1/2 inches wide and place the mixture on the short end of the paper. Roll into a log about 1 inch in diameter, rolling the parchment paper around the butter mixture. Chill.
• Sprinkle both sides of the veal chops generously with salt and pepper. Allow to sit at room temperature for 15 to 30 minutes. Meanwhile, prepare a charcoal grill with hot coals. When the coals are hot, grill the chops for 6 to 8 minutes on each side, until almost cooked through. Remove to a platter and cover with aluminum foil. Allow to rest for 15 minutes. Serve with 1 or 2 slices of cold Roquefort butter on each chop.

VEAL CHOP GRATINATO

Steps:

• Season the veal chops with salt on both sides, using about a teaspoon in all. Spread the flour on a plate, and lay in the chops to coat on both sides. Leave them in the flour briefly while heating the olive oil and butter in the big skillet over medium-high heat.
• As soon as the butter is foaming, quickly shake excess flour off the chops and lay them in the pan, nestling them all in one layer. Brown them well on the first side, about 3 minutes, then flip them over. Drop the sage leaves between and around the chops. When they are nicely caramelized on the second side, move the chops to a large platter (but leave the sage in the pan).
• Pour in the wine, and bring to a boil, scraping up the browned bits in the skillet bottom. Boil for a minute or so, to cook off some of the alcohol, then stir in the crushed tomatoes and the remaining teaspoon salt. Slosh the tomato containers with 1 cup water, and stir that in, too. Bring the sauce to a bubbling simmer and cook, uncovered, for 10 minutes, to reduce a bit and develop flavor.
• Return the veal chops to the skillet, and pour in any meat juices that accumulated on the platter-the meat should be nearly submerged in braising liquid. Cover the pan, and adjust the heat to maintain the active simmer. Let the veal braise about 20 minutes, until cooked all the way through. Meanwhile, arrange a rack in the top third of the oven, and heat to 425°.
• Uncover the pan, and if the braising liquid is still near the top of the chops, let it boil down to thicken over high heat for a few minutes. Distribute the Taleggio slices equally over the meaty parts of the chops, and sprinkle a teaspoon grana over each cheese-topped chop.
• Set the skillet in the oven, and bake until the cheese is tinged with gold and the sauce has thickened. Carefully remove the hot pan from the oven. Lift the chops from the pan to a serving plate, and spoon sauce all around.
• This dish is so full of flavor that a vegetable with a gentle flavor will do best. I love boiled asparagus spears with just a drop of butter, allowing the veal sauce to flavor them. Braised spinach or Jerusalem artichokes would be very good as well.

VEAL CHOP CUTLET FLORENTINE

Steps:

• For the risotto: Heat the olive oil in a pot over medium heat. Toast the rice, then add the chopped onion and cook until light brown with a nutty aroma. Keep stirring to prevent sticking during this process. Deglaze with the white wine and add the porcini broth. Bring to a simmer, then lower the heat and simmer for 20 minutes, stirring the whole time to prevent sticking. Add more liquid as needed. Fold in the porcini at the end.
• For the veal chop cutlet: Preheat the oven to 375 degrees F.
• Pound out the veal chop to about 3/8 inch thickness. Put the flour in one shallow bowl, the whisked eggs in another and the breadcrumbs in a third. Dust the veal in the flour first, then dip in the egg wash and finish in the breadcrumbs to coat.
• Pour the olive oil into an ovensafe pan. Add the veal chop to the pan and coat one side in the olive oil, then flip it over right away so there's olive oil on both sides. Transfer the pan to the oven and roast for about 15 minutes, flipping the cutlet halfway through.
• For the Marsala wine sauce: Meanwhile, heat the olive oil in a saute pan over medium-high heat. Add the mushrooms and saute for a few minutes. Sprinkle in the flour and add the Marsala and chicken stock. Bring to a simmer and cook, stirring, until the sauce reduces to the desired consistency, 3 to 5 minutes. Season with the salt and pepper, then finish with the butter and chopped parsley
• Remove the veal pan from the oven and place the prosciutto on top of the cutlet followed by the mozzarella. Return it to the oven until the cheese melts, 3 to 5 minutes
• For the spinach bed. Heat a saute pan over medium heat and add the olive oil. Add the garlic and cook until beginning to brown, then add the spinach, salt and pepper. Cook until the spinach is just wilted, then transfer to a serving plate; do not overcook.
• Top the spinach with a serving of the risotto, followed by the veal chop and Marsala sauce.

GRILLED LEMON-PARSLEY VEAL CHOPS

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.

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.