Veal Chops Surprise 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.

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.

SILKY VEAL CHOPS

Steps:

• In a mixing bowl, combine Boursin, mustard and heavy cream; season with salt and pepper.
• In a heavy skillet melt the butter. Add the chops and brown for 4 minutes on each side. Discard the fat in the skillet, cover tightly, lower the heat and braise for about 5 minutes a side or until just done. Remove them to a broiler pan and preheat the broiler to a low setting
• Pour 1/4 cup of white wine into the skillet and scrape the bottom and corners with a wooden spatula to lift up the deglazings, reduce until 2 tablespoons remains. Add mustard, Boursin and cream mixture to skillet and mix until Boursin barely melts into cream. Remove skillet from heat and stir in Swiss cheese. Pour this over chops and broil, about 2 inches away from heat, for a moment or just until sauce browns and is bubbly.

STUFFED MARINATED VEAL CHOPS

Steps:

• Stuff each chop with 1 slice of mozzarella and 1/4 of the prosciutto and sage chiffonade and secure with toothpicks and place in a medium shallow baking dish.
• Whisk together the garlic, olive oil and vinegar and pour over the veal chops. Cover and let marinate in the refrigerator for 2 hours.
• Preheat grill. Remove chops from marinade and season with salt and pepper to taste. Grill the chops for 7 to 8 minutes on each side for medium doneness.

VEAL CHOPS SURPRISE

Steps:

• Heat 3 tablespoons of the butter in a large skillet over low heat. Add the shallots and sauté until softened. Increase the heat to high and add the mushrooms. Season with salt and pepper. Sauté until all the moisture has evaporated, then spread the mixture on a plate to cool.
• Heat the oven to 400 degrees. Season both sides of the chops with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large skillet over high heat. Add the chops and brown lightly on both sides. Transfer to paper towels to drain, and pat dry.
• Cut six 12-by-10-inch rectangles of parchment paper. Melt the remaining 7 tablespoons butter. Position a rectangle of parchment so that the 10-inch side is directly in front of you. Brush with butter, and place a tablespoon of the mushroom mixture in the middle of the lower half of the rectangle. Top with a slice of ham, topped with a veal chop. Cover the veal with another slice of ham and another tablespoon of mushrooms. Repeat with the remaining pieces of parchment paper, veal chops, mushrooms and ham.
• Brush a 1/4 -inch border of egg white along the 3 edges of the lower half of the rectangles. Fold the upper half of the rectangle over the veal, and align the edges. Again brush the 3 edges with egg white, then fold and crimp the edges to make a strong seal. Continue until all six chops are encased in parchment. Brush the surface of the parchment with the remaining melted butter, and brush the crimped edges again with egg white. Lay the veal packets on a baking sheet and bake until the packets are puffed and brown, about 15 minutes. Transfer each packet to a plate to be opened at the table.

SAGE VEAL CHOPS

Steps:

• Heat a heavy-bottomed skillet over medium high heat. Season chops with salt and pepper and rub them each with about 1 tablespoon of chopped sage. Rub the sage into meat on both sides of each chop. Add oil to the pan. Melt butter into the oil and add chops to the pan. Cook chops 5 minutes on each side and transfer to warm platter and let them rest. Add wine to the pan and scrape up drippings. Spoon drippings down over 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 WITH BLUE CHEESE SAUCE

Steps:

• Melt butter in heavy large skillet over high heat.
• Season veal with salt and pepper.
• Working in batches, add veal to skillet and saute until just golden brown, about 2 minutes per side.
• Transfer veal to platter.
• Tent with foil to keep warm.
• Add brandy to skillet.
• Bring to boil, scraping up any browned bits.
• Add both stocks.
• Boil until liquid is reduced to generous 1 cup, about 10 minutes.
• Add cream; boil until sauce is slightly thickened, about 12 minutes.
• Reduce heat to medium-low.
• Add cheese and whisk until melted.
• Simmer until thickened to sauce consistency, about 8 minutes.
• Season sauce with salt and pepper.
• Spoon sauce over veal.
• Sprinkle with parsley and serve.