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.
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.
VEAL CHOPS WITH LEMON SAGE SAUCE
Simple. 4 ingredients (excluding s/p). Delicious. One of those recipes that make you remember what food is meant to be.
Provided by MarraMamba
Categories Veal
Time 23m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 500 degrees F.
- Lightly oil the chops, and season with salt and pepper. In a heavy oven-proof cast iron grill pan, sear the chops until golden brown on each side.
- Place the pan in the hot oven and cook an additional 10 minutes for medium rare.
- Sprinkle the fresh sage and fresh lemon juice over them, serve immediately with lemon pieces and sage for garnish.
- Note: You can also leave the sage leaves whole and place on the chops to be eaten with the bites.
Nutrition Facts :
VEAL CHOPS WITH SAGE
Provided by Molly O'Neill
Categories main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the veal chops in a large nonreactive pan. Whisk together 3 tablespoons of the olive oil and the lemon juice. Stir in 10 coarsely chopped sage leaves. Pour the mixture over the chops, cover and refrigerate for several hours, turning the chops occasionally.
- When ready to cook, preheat the oven to 200 degrees and place 2 large skillets over high heat. Remove the chops from the marinade and remove and discard any pieces of sage that may be clinging to them. Sprinkle each chop generously with salt and pepper. Divide the remaining 3 tablespoons oil between the pans. When the oil is very hot, place 2 chops in each pan and cook until well browned on one side, about 5 minutes. Turn and cook until the other side is browned and the chops are cooked to the desired doneness, 4 to 6 minutes, depending on their thickness. Place the chops on a platter, cover with foil and put them in the oven to keep warm while you prepare the sauce.
- Pour the grease out of 1 pan and add the wine. Add 5 chopped sage leaves and place over medium heat. Cook, scraping the bottom of the pan, until the wine has reduced to about 1/4 of its original volume. Remove from the heat and whisk in the butter. Season to taste with salt and pepper.
- Transfer the veal chops to 4 plates and pour the sauce over them. Garnish each plate with a few whole sage leaves and serve immediately with potato galettes (see recipe) and pan-grilled scallions with sea salt (see recipe) if desired.
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
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 SAGA BLUE BUTTER
Steps:
- In a small bowl mash together the Saga Blue, the butter, the lemon juice, the parsley, and salt and pepper to taste until the mixture is smooth. Transfer the mixture to a sheet of wax paper, roll it into a log, and chill it for 15 minutes.
- In a skillet, preferably cast-iron, heat the oil over moderately high heat until it is hot but not smoking, in it sauté the chops, patted dry and seasoned with salt and pepper, for 5 to 6 minutes on each side for barely pink meat, and top each chop with half the Saga Blue butter.
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VEAL CHOPS WITH LEMON AND OLIVE OIL | DELICIOUS VEAL RECIPES
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Cuisine ItalianTotal Time 55 minsCategory Main CourseCalories 666 per serving
- On a cutting board, mash the garlic with a pinch of salt. Transfer to a small bowl and stir in the rosemary and thyme. Stir in 3 tablespoons of olive oil and season with pepper.
- Pat the veal chops dry with paper towels and rub the garlic paste all over. You can prepare the chops up to this point 24 hours ahead of time, cover, and refrigerate.
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VEAL CHOPS WITH BASIL BUTTER | FOOD TO LOVE
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Cuisine Modern New ZealandCategory Midweek Dinner, Workday Lunches, MainServings 6Total Time 20 mins
- To make basil butter, cream butter in a small bowl using a spoon. Stir in lemon rind, juice, basil and green onion. Season to taste. Mould into a sausage shape and wrap in plastic wrap. Refrigerate 1 hour, until firm.
- Preheat barbecue on medium-high. Pat veal chops dry with paper towel and season. Cook veal chops 4 minutes each side, until browned but still slightly pink inside.
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- Arrange asparagus on serving plates and place a veal chop on top with a knob of basil butter. Serve with lemon wedges.
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- Preheat the oven to 375°. In a small skillet, heat the vegetable oil. Add the sage sprigs and fry over high heat until deep green and translucent, about 1 minute. Transfer to a paper towel-lined plate to cool. Season with salt.
- Season the veal chops with salt and pepper and dust lightly with flour, patting off the excess. In a large skillet, melt 1 tablespoon of butter in the olive oil. Add half of the veal chops and cook over high heat, turning once, until golden brown, about 7 minutes. Transfer to a large baking pan and repeat with the remaining chops, lowering the heat to moderate.
- Roast the veal chops for 15 minutes or until an instant-read thermometer inserted near the bone registers 140°.
- Meanwhile, pour off the fat in the skillet. Add the remaining 1 tablespoon of butter and the shallots and cook over moderate heat until softened, about 3 minutes. Remove from the heat. Add the Cognac and boil over moderately high heat, scraping up any bits stuck to the bottom, until the pan is nearly dry, about 2 minutes. Add the cream and chicken stock and bring to a boil. Season with salt and pepper and boil over moderately high heat until reduced to 3/4 cup, about 15 minutes.
VEAL CHOPS WITH ROSEMARY BUTTER RECIPE - BON APPéTIT
From bonappetit.com
4.2/5 (10)Servings 4
- Whisk butter, 1 teaspoon rosemary, 1/4 teaspoon thyme, and pinch of salt in small bowl to blend. Wrap rosemary butter in plastic wrap, forming 1 1/2-inch-diameter log. Chill at least 2 hours. DO AHEAD Can be made 1 week ahead. Keep refrigerated.
- Arrange chops in single layer in large baking dish. Drizzle with 2 tablespoons olive oil. Sprinkle with remaining 1 1/2 teaspoons rosemary and 3/4 teaspoon thyme. Sprinkle with salt and pepper. Rub oil and seasonings into chops. DO AHEAD Can be prepared 1 day ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before continuing.
- Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add rosemary sprig and garlic. Sauté until garlic is fragrant but not brown, about 2 minutes. Discard rosemary sprig and garlic. Increase heat to high. Add chops; cook until chops are browned and meat thermometer inserted horizontally into center reads 130°F, about 2 minutes per side. Transfer chops to plate. Pour off drippings from pan. Reduce heat to medium-high. Add wine to skillet and cook until reduced to about 2 teaspoons, scraping up browned bits, about 30 seconds. Add chicken broth; cook until reduced to about 2 tablespoons, about 30 seconds. Drizzle over chops.
VEAL CHOPS WITH LEMON & SAGE - ITALIAN FOOD FOREVER
From italianfoodforever.com
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- In a heavy oven-proof cast iron grill pan, sear the chops until golden brown on each side, about 2 minutes per side.
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