VEAL CHOP HOLSTEIN SCHNITZEL
Provided by Anne Burrell
Time 2h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the butterflied veal chops in between layers of plastic wrap and gently pound with the flat side of a meat mallet. Sprinkle the chops generously with salt.
- Set up a standard breading procedure: In 3 large dishes, set up one with the flour, one with 2 eggs beaten with 2 tablespoons water and one with the breadcrumbs.
- Dust each chop in the flour and shake off the excess. Dip each chop in the egg mixture and then run through the breadcrumbs. Place the breaded veal on a sheet tray and let them hang out in the fridge for at least 1 hour to allow the breading to set.
- Preheat the oven to 200 degrees F.
- Add enough oil to coat a large saute pan until it is a depth of 1/4-inch. Add 2 tablespoons butter and bring the pan to a medium heat. Working in batches, fry the veal chops until they are golden brown on both sides, about 6 minutes total. Drain each chop on paper towels and salt each one as they come out of the oil. After the second chop, change out the oil and butter and fry the 2 remaining chops. Reserve the cooked chops in the warm oven.
- Coat a nonstick saute pan lightly with oil and fry the remaining 4 eggs sunny side up. The whites should be cooked and the yolks should be warm and runny, cook for 4 to 5 minutes.
- Top each chop with a sunny side up egg and pour over some of the Anchovy Caper Sauce. Serve immediately.
- Wine Pairing Suggestion: Gruner Veltliner
- In a small saute pan, add the olive oil, anchovy filets and garlic. Set the pan over medium heat and allow the garlic to brown lightly and the anchovy fillets to melt. Once the garlic is golden, it has fulfilled its garlic destiny; remove it and discard. Add in the chopped capers. Melt in the butter and finish the sauce with the parsley as you are ready to plate.
VEAL PARMIGIANA
A classic New York dish - tender escalopes layered up with tomato sauce and mozzarella, then baked in the oven to gratinate. Heaven.
Provided by Jamie Oliver
Categories Mains Jamie's America Beef Dinner Party American Pork Eggs
Time 1h10m
Yield 4
Number Of Ingredients 14
Steps:
- Italian immigrants brought this dish to America, and since then veal parmigiana has become a classic New York dish, and rightly so. I love it when it's layered up like this, with the tomato sauce and cheese, then baked in the oven to gratinate. Feel free to swap veal for pork leg or even chicken that's been battered out. If you want to spike this with a bit of extra flavour you could also add a few capers or olives to the tomato sauce.
- Preheat your oven to 200ºC/400ºF/gas 6. Pick the leaves off the sprigs of basil and put them into a small bowl of water to keep them fresh. Finely chop the tender stalks. Put a pan on a medium heat and add a splash of olive oil, the chopped basil stalks, garlic and anchovies and cook for a few minutes. Prick the chilli a few times and add it to the pan. Allow everything to sizzle for a minute or so, then pour in the tinned tomatoes. Bring to the boil, then turn the heat down and simmer for 20 minutes. Season to taste with sea salt and black pepper.
- Meanwhile, prepare your escalopes. Mix the breadcrumbs in a bowl with the thyme leaves and Parmesan. Finely grate your lemon zest into the breadcrumbs, mix again, then lay out three plates in front of you. Put the flour on one and season it with salt and pepper, pour the eggs on to the next plate and put the herby breadcrumbs on the third. Dip the escalopes, one at a time, into the flour until well coated. Shake off any excess, then dip into the egg. Let the extra egg drip off, then lay the escalope in the breadcrumb mixture. Sprinkle a handful of crumbs over the top and press them down. Make a real point of getting breadcrumbs on to every part of the escalope.
- Heat a large non-stick frying pan over a medium heat and add a good splash of olive oil. Let it heat up a bit, then add your escalopes. If your pan isn't big enough, you may have to cook them in batches, adding a little extra oil if needed. Cook for a few minutes on each side until lightly golden, then transfer to a plate lined with kitchen paper to drain. Get yourself a snug-fitting, appropriately sized baking dish (approx. 30 x 20cm) and spread the tomato sauce in the dish. Lay your escalopes on top, side by side. Tear the buffalo mozzarella into pieces and dot these over the dish with a few basil leaves.
- Bake in the oven for 20 minutes until golden, bubbling and deliciously cooked. Sprinkle the rest of the basil leaves over. Perfect with a crunchy zingy salad, but in America they'd also serve it with things like spaghetti, rice or mashed potatoes, polenta or crusty bread.
Nutrition Facts : Calories 556 calories, Fat 18 g fat, SaturatedFat 8 g saturated fat, Protein 64.1 g protein, Carbohydrate 33.5 g carbohydrate, Sugar 6.3 g sugar, Sodium 0 g salt, Fiber 0 g fibre
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
VEAL CHOPS
Quick and easy veal chops. Goes well with mashed potatoes and steamed vegetables.
Provided by vi1
Categories Main Dish Recipes Steaks and Chop Recipes
Time 1h15m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 356.5 calories, Carbohydrate 4.7 g, Cholesterol 132.4 mg, Fat 24.8 g, Fiber 1.2 g, Protein 29.7 g, SaturatedFat 14.2 g, Sodium 416 mg, Sugar 2.1 g
VEAL CHOPS WITH ANCHOVY SAUCE
Provided by Moira Hodgson
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Wipe the chops dry with paper towels. Dredge with flour.
- Use two frying pans large enough to hold two chops each comfortably. Heat the oil in each one and fry the chops, turning once, for about seven minutes on each side, or until the outside is brown and the inside pink and juicy.
- Meanwhile, in a small pan, saute the garlic in the butter until golden but not browned. Stir in the anchovy and parsley and cook for two minutes. Turn off heat and keep warm.
- When the chops are ready, place them on individual heated plates and spoon some anchovy sauce on each one.
VEAL ROLLS WITH ANCHOVIES
Number Of Ingredients 7
Steps:
- 1 Place a piece of cheese and an anchovy at one short end of each piece of veal. Sprinkle with pepper. Roll up the veal slices and pin each one closed with a toothpick. 2 In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the rolls and cook until the veal feels firm to the touch and is nicely browned, about 10 minutes. Transfer the rolls to a serving dish and keep warm. 3 Turn the heat to high and add the wine to the skillet. Cook, scraping the pan, until the liquid is slightly thickened, about 2 minutes. Remove from the heat and swirl in the remaining 1 tablespoon butter and the parsley. Pour the sauce over the veal and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
UMBRIAN-STYLE VEAL CHOPS
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
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 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 CHOPS WITH PUTTANESCA SAUCE AND ALFREDO SPAGHETTI SQUASH
Yield 4 servings
Number Of Ingredients 13
Steps:
- To a microwave-safe dish add 1/4 inch of water. Place the spaghetti squash in the dish cut side down. Cover the dish tightly with plastic wrap. With a small knife puncture a few holes in the plastic so that the steam has a way to escape. Place the squash in the microwave on High power for 17 minutes.
- Heat a medium skillet over medium-high heat with 3 tablespoons of the EVOO. Add the anchovies, garlic, and red pepper flakes. With a wooden spoon, mash the anchovies into the oil as it heats. The anchovies will begin to melt about after 1 to 2 minutes and they will develop a nutty flavor. Add the olives, capers, and tomatoes and bring it up to a simmer. Reduce the heat to medium low and simmer until ready to serve.
- Heat a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO. Liberally season the veal chops with salt and pepper. Once the pan is screaming hot and you see the first wafts of smoke rising, add the chops to the hot skillet and cook on the first side for 5 minutes. Resist the temptation to move the chops around in the pan; you want a nice brown crust on them and messing with them won't help you get there. Before flipping the chops, reduce the heat to medium; flip and cook them on the second side for 8 to 10 minutes, or until desired doneness. Remove the chops from the pan and let them rest, covered with a foil tent for about 5 minutes.
- Remove the spaghetti squash from the microwave very carefully-it is piping hot. Using a fork, scrape the "spaghetti" from the squash shell and place in a bowl. Toss the "spaghetti" with the Parmigiano-Reggiano, butter, parsley, salt, and pepper. Toss to coat.
- Serve each chop with some of the puttanesca sauce on top and a portion of the "spaghetti Alfredo" alongside.
ROASTED VEAL CHOPS WITH LEMON ANCHOVY AIOLI
Serve with green beans and sauteed potatoes. Put a small dab of the sauce beside the chop and pass the rest separately. Anchovies enhance the taste of veal
Provided by Abby Girl
Categories Veal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Spread mustard over the chops and sprinkle with thyme. Marinate for 1 hour, Season with salt and cracked pepper.
- Preheat oven to 450.
- Heat oil in an ovenproof skillet on medium high heat. Sear chops about 2 minutes per side. Place skillet in oven and bake for 10 - 12 minutes or until chops are just pink inside.
- Aioli: combine garlic, anchovies, mayonnaise, lemon juice and thyme, Season with salt and pepper, Stir in whipping cream. Serve beside the veal chop.
Nutrition Facts : Calories 203.2, Fat 19.4, SaturatedFat 4.1, Cholesterol 17.9, Sodium 226, Carbohydrate 7.9, Fiber 0.1, Sugar 2, Protein 0.6
SAUTEED VEAL WITH ROASTED PEPPERS AND ANCHOVY SAUCE
Categories Blender Fish Broil Sauté Quick & Easy Veal Bell Pepper Winter Gourmet
Yield Serves 2
Number Of Ingredients 11
Steps:
- Make sauce:
- Preheat broiler.
- Quarter bell pepper lengthwise, discarding stem, seeds, and ribs. Put pepper, skin side up, on a rack of a broiler pan and broil about 2 inches from heat until skin is blistered and charred, 8 to 12 minutes.
- Transfer bell pepper to a bowl and let stand, covered, until cool enough to handle. Peel pepper.
- In a blender purée roasted pepper with remaining sauce ingredients until smooth and add salt to taste, Transfer sauce to a sauceboat.
- Put flour in a shallow dish. Pat veal cutlets dry and season with salt and pepper. Dredge cutlets in flour, shaking off excess. In a 12-inch non-stick skillet heat oil and butter over moderately high heat until foam subsides and sauté cutlets 1 minute on each side, or until golden and just cooked through.
- Serve veal with sauce.
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- Combine garlic, lemon zest, rosemary, tarragon, thyme, mint, salt and pepper in a bowl and stir to evenly distribute ingredients. Add the olive oil and stir to combine.
- Place veal chops on a baking pan. Sprinkle chops with half of the herb mixture. Press the herbs into the meat with your fingers, making sure they coat the chops. Turn chops over and repeat with remaining oil and herb mixture. Cover with cellophane and refrigerate for six hours or overnight.
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- In a mixing bowl, combine, oil, lemon juice, garlic paste. Thyme, Rosemary and salt and pepper. Mix until combined.
- Coat each chop in the marinade and then allow them to sit in it in either the bowl or a plastic bag in your refrigerator for 2 hours or up to 24 hours.
- When ready to cook the chops, remove from marinade and discard marinade. Pat chops dry with a paper towel.
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4/5 Total Time 30 minsServings 6
- In a very large skillet, heat the olive oil. Add the anchovies and cook over moderately low heat, mashing the anchovies until pureed, about 3 minutes. Increase the heat to high.
- Season the veal chops with salt and pepper. Add them to the skillet and cook until browned, about 3 minutes per side. Transfer the chops to a platter.
- Add the wine, sage, cloves and bay leaves to the skillet and cook over moderately high heat until the wine is reduced to 2 tablespoons, about 5 minutes. Add the stock and bring to a boil. Add the veal chops and their juices, cover and simmer over low heat until the chops are barely pink in the center, about 3 minutes per side. Return the chops to the platter and cover loosely with foil.
- Add the grapes and honey to the skillet, cover and cook over moderate heat until the grapes are tender, about 4 minutes. Scatter the grapes over the chops. Boil the pan juices over high heat until reduced to 1 cup, about 5 minutes. Discard the cloves and bay leaves. Pour the sauce over the chops and serve.
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- In a small mixing bowl combine 3 Tablespoons of olive oil, rosemary, thyme, oregano, Italian parsley and crushed red pepper {optional} and stir. Add a dash of salt and pepper.
- Place the veal chops on a large cutting board or two large plates. Brush the olive oil and herb mixture on both sides of all of the chops. Sprinkle salt and pepper on both sides of the chops.
- Heat 2 Tablespoons of olive oil in an oven safe large skillet over medium high heat {if you don't have an oven safe skillet you can transfer the veal chops to a baking dish for the oven}. Add the garlic and sauté for two minutes. Add the veal chops and let them brown on one side for 2 minutes, flip and brown the other side for two minutes.
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