Veal Chop With Madeira Sauce 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.

ROASTED VEAL CHOPS WITH MADEIRA AND PARSNIPS

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.

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.

GRILLED VEAL CHOPS WITH RAW SAUCE

Steps:

• In a bowl, combine the tomatoes, basil, parsley, red onion, salt and pepper, balsamic vinegar and about 2 tablespoons extra-virgin olive oil.
• Allow the tomatoes to sit for 10 minutes so that the salt will leach out the juice of the tomatoes.
• Heat a grill pan or outdoor grill to medium-high heat.
• Drizzle 2 tablespoons of extra-virgin olive oil on a plate.
• Place the chops on the plate and turn in the oil using tongs and season both sides liberally with salt and pepper.
• Once the grill is ready, add the chops and cook on the first side for 5 minutes.
• Before flipping, turn the heat down to medium or move to a little off the side of the grill for more indirect heat.
• Flip and cook them on the second side for 7 to 8 minutes, then remove the chops and let them rest covered with a tented piece of aluminum foil for about 5 minutes.
• Once the chops are cooked and rested, add the spinach and olives to the tomatoes and toss to coat.
• Serve the salad on or alongside the chops and spoon some of the tomato balsamic juice from the bottom of the salad bowl to top each chop.

VEAL AND MUSHROOMS WITH MADEIRA SAUCE

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.