VEAL CHOPS BEAU SéJOUR
Lotti Morris from Bennington, Vt., wrote: "I'm still using the original copy from the paper, now deep yellow with age, fragile, held together with Scotch tape. We were married 13 years when I first found it and tried it. It has been 50 years now, and this favorite dinner, I think, has contributed to the longevity of our marriage. It's so easy, so quick. I couldn't do without it."
Provided by Amanda Hesser
Categories dinner, easy, weekday, one pot, main course
Time 1h
Yield Serves 6
Number Of Ingredients 11
Steps:
- Lightly dredge the chops on all sides in flour. In a lidded skillet large enough to hold all 6 chops, heat the oil and 3 tablespoons of the butter. Brown the chops on all sides, 8 to 10 minutes total.
- Scatter the garlic cloves around the chops. Cut each bay leaf into 3 pieces. Place 1 piece on each chop. Add thyme, salt and pepper. Cook the chops, tightly covered, over moderate to low heat for about 20 minutes, or until they are cooked through and the natural sauce in the skillet is syrupy. Transfer the chops to a hot serving dish and keep warm. Leave the garlic and bay leaves in the skillet.
- Add the vinegar to the skillet and cook over medium-high heat, stirring, until it has evaporated. Add the stock and ¼ cup water and reduce to your liking. Check the seasoning. Turn off the heat and swirl in the remaining tablespoon of butter. Pour the sauce over the chops and garnish each chop with 1 clove of garlic and 1 piece of bay leaf. Serve immediately.
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 STEW
My aunt gave me this delicious recipe years ago, and it's still my favorite veal dish! This tomato and white wine sauce keeps the meat tender and moist during cooking. Serve over buttered noodles. Hope you enjoy it as much as our family does.
Provided by MNKENNEY
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h40m
Yield 4
Number Of Ingredients 7
Steps:
- In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender.
- Add meat to the pot, and brown evenly.
- Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender.
Nutrition Facts : Calories 464.2 calories, Carbohydrate 6.9 g, Cholesterol 204.1 mg, Fat 25.4 g, Fiber 1.3 g, Protein 44.8 g, SaturatedFat 6.3 g, Sodium 512.1 mg, Sugar 3.7 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 WITH ORANGE SAUCE
From fridge to table, a really quick mid-week recipe with only a few ingredients that are readily on hand: veal cooked in an orange and wine sauce. Adapted from 'Colour Me Healthy' by Rita Erlich and Dr Alice Murkies and an earlier recipe of my own. When I came across this recipe in 'Colour Me Healthy', I dug out a recipe I'd had in my very first hand-written recipe book from the early seventies when so many of the influences on Australian cuisine were only just beginning to make a ripple and so many of our recipes were still basically derived from English recipes. Although I suffered English school meals as a child, there really is a lot more to English - and earlier Australian - cuisine than chops and three veg! I am, therefore, posting this as both an English and an Australian recipe.
Provided by bluemoon downunder
Categories Veal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to a moderate temperature.
- Squeeze the orange juice, and set aside.
- Grate a teaspoon of orange rind, and set aside.
- Dip the slices of veal in flour, then sauté until lightly browned on both sides.
- Transfer the veal to an ovenproof casserole dish, and set aside.
- Pour the orange juice and wine into the still-hot sauté pan.
- Let the orange juice and wine bubble for one minute.
- Add the soy sauce and orange zest, then pour the orange/wine sauce over the veal.
- Cover with foil and cook for 30 minutes.
- Remove the foil, add some freshly chopped chives and serve.
Nutrition Facts : Calories 150, Fat 3.6, SaturatedFat 0.5, Sodium 154.5, Carbohydrate 12.5, Fiber 0.3, Sugar 8.4, Protein 1
VEAL AND AVOCADO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 11m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Cut avocado in half all around and down to the pit. Twist the avocado to separate the halves. Hit the pit with your knife to pop it out. Scoop the avocado out of each half of skin with a large spoon. Slice the avocado and squeeze a little lemon juice on it to retard the browning. Reserve the avocado.
- Season the scallops of veal with salt and pepper. Heat the extra-virgin olive oil and butter in a large skillet over medium to medium high heat. Add the veal and cook 2 minutes on each side. Remove the veal to a platter or individual plates. Add vermouth or wine to the pan and deglaze it, lifting up any color or veal bits. Add cream and stir it in. Turn off the heat and let cream bubble 1 minute. Arrange the avocado on the scallops of veal. Strap the meat and avocado with sauce and garnish with a generous sprinkle of chopped thyme or chives.
VEAL CHOPS WITH AVOCADO
The buttery and creamy taste of avocado complements the delicate flavor of veal chops in this recipe. It makes a wonderful dinner to serve for special occasions.
Provided by TasteTester
Categories Pork
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Slash fat on edge of chops, being careful not to cut into the meat. In a 10-inch skillet with ovensafe handles, cook mushrooms and onions in hot butter over medium heat until tender, 5-10 minutes.
- Arrange chops in skillet. Add sherry, salt and hot pepper sauce; heat to boiling. Cover and bake 1 hour or until meat is fork-tender.
- Cut avocado in half; remove seed and skin. Slice avocado and arrange over chops. Bake, uncovered, 10 minutes for until avocado is heated through. Place chops on a warm platter.
- Blend cornstarch and 1 tablespoon cream until smooth; stir in remaining cream. Gradually stir into hot liquid in skillet and cook over medium heat, stirring until thickened. Stir in dill. Serve chops immediately with sauce.
FRENCH VEAL CHOPS
I have been cooking for just my husband and me for the last 30 years. I come up with new recipes for two all the time. This recipe works well when you've had a busy day and can't spend much time cooking, but you still want a very special meal. -Betty Biehl, Mertztown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 9
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°.
Nutrition Facts : Calories 469 calories, Fat 31g fat (13g saturated fat), Cholesterol 144mg cholesterol, Sodium 1146mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.
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- Combine flour and pepper. Trim excess fat from edges of veal chop and dry with paper towels. Dredge veal in flour, shake off any excess.
- Transfer to cutting board and arrange 8-10 sage leaves over each one. Place 1 slice of prosciutto on top of each veal chop and allow to drape over the ends.[url href="undefined"][/url] [url href="undefined"][/url]
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WHAT TO SERVE WITH VEAL CHOPS? 8 BEST SIDE DISHES ...
From eatdelights.com
5/5 Published 2021-11-16Total Time 20 mins
- Cheesy Creamed Spinach. Cheesy Creamed Spinach is by far the best item to serve with veal chops, especially since it’s one of those dishes that can be served cold or hot.
- Eggplant Parmesan. Eggplant Parmesan is another excellent dish to serve with veal chops, and it will be a crowd-pleaser. The eggplant and veal are both very mild in taste, so they complement each other seamlessly, especially when you pair them with red sauce.
- Avocado Salad with Balsamic Vinaigrette. Avocado Salad with Balsamic Vinaigrette is another excellent choice for side dishes when served with veal chops.
- Vegetable Stir Fry. Stir fry is a staple of many Asian-inspired dishes, and for a good reason, as it’s often both flavorful and light on the stomach.
- Candied Bacon and Blue Cheese Green Beans. Candied Bacon and Blue Cheese Green Beans is a dish with bold flavors that go well with veal chops and complement them in a way that creates the perfect balance of sweet and savory.
- Vegan Fried Rice. Vegans can still enjoy amazing dishes, with fried rice being one of them. This fried rice recipe only takes about 20 minutes to prepare, so it’s easy to make just before serving veal chops.
- Glazed Carrots with Ginger and Balsamic Vinegar. Glazed Carrots with Ginger and Balsamic Vinegar is a popular side dish that goes great with veal chops.
- Sweet Potato Fries With Maple Dipping Sauce. If you’re looking for something light yet filling to serve with veal chops, then Sweet Potato Fries with Maple Dipping Sauce is a perfect choice.
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