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 CHOPS WITH ROSEMARY
Make and share this Pan Seared Veal Chops With Rosemary recipe from Food.com.
Provided by Miss Annie
Categories Veal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Rub the chops with 1 Tbsp.
- oil, garlic, rosemary, 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 on one side, and flip.
- Remove chops from pan to a baking dish, brown side down and roast at 375ºF.
- for 10 minutes.
- Add wine and stock to cast iron pan and stir up brown bits from the bottom.
- Serve chops with juice from pan.
Nutrition Facts : Calories 183.9, Fat 13.9, SaturatedFat 2, Cholesterol 0.9, Sodium 46.8, Carbohydrate 3.8, Fiber 0.2, Sugar 1.1, Protein 1
ROASTED VEAL CHOP WITH MORELS
Provided by Jean Jacques Rachou
Categories Milk/Cream Mushroom Roast Quick & Easy Dinner Veal Fall Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F with rack in middle.
- Pour boiling water over morels in a small bowl and soak until morels are softened, about 30 minutes. Transfer morels with a slotted spoon to a medium-mesh sieve set over a bowl. Press on morels with back of spoon to remove excess liquid (be careful not to squeeze out all the moisture), then add to soaking liquid and reserve. Rinse morels to remove any grit. Reserve morels and liquid separately, allowing liquid to settle.
- While morels soak, let veal chops stand at room temperature 30 minutes.
- Pat chops dry and season with 1/2 teaspoon each of salt and pepper (total). Heat an ovenproof 12-inch heavy skillet (not nonstick) over medium-high heat until hot. Add oil and heat until smoking, then add veal chops and sear underside well, 2 to 3 minutes. Turn chops over and sear 1 minute.
- Add butter, garlic, and thyme to skillet and baste veal with melting butter. Transfer skillet to oven and cook, basting every few minutes, until an instant-read thermometer inserted horizontally into center of chop registers 130 to 135°F for medium-rare, 10 to 15 minutes.
- Transfer chops to a plate to rest. Discard garlic and thyme, keeping juices and fat in skillet, and return to burner over medium-high heat. (Handle will be very hot.) Add morels and sauté 1 minute. Add shallot and sauté 1 minute.
- Remove from heat briefly and add Cognac, then return to heat and deglaze, stirring and scraping up brown bits, until most of liquid has evaporated. Slowly pour in reserved soaking liquid, being careful to leave last tablespoon (containing sediment) in bowl. Add meat juices from plate and boil until liquid has reduced to about 1/3 cup.
- Stir in crème fraîche, swirling to incorporate, and boil until morels are lightly coated and liquid is slightly thickened. Stir in chives and tarragon and season with salt and pepper. Serve chops smothered with morels.
VEAL CHOPS WITH ROSEMARY BUTTER
Steps:
- 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. (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. (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.
- Cut rosemary butter into 4 slices. Place 1 slice atop each chop and serve.
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 WITH SORREL SAUCE
Provided by Moira Hodgson
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine the vegetable oil and a tablespoon of the butter in a large frying pan. Saute the chops on both sides until they are browned and pink in the middle. Transfer to a serving dish and keep warm.
- Pour off the fat from the frying pan. Add the chopped sorrel leaves and cook for a couple of minutes. Add the wine and cook over high heat for three minutes or until you have a thick puree. Add the cream and remaining butter. Season to taste with salt and pepper.
- Put the veal chops on four heated plates. Spoon the sauce next to them and sprinkle it with the shredded sorrel leaves.
VEAL CHOPS WITH PEPPERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 32m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a skillet with oven safe handle over medium high heat. Preheat oven to 375 degrees F.
- Season the chops with salt and pepper. To hot skillet, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, then the chops. Brown the veal for 2 minutes on each side, remove from pan to a plate. Add another tablespoon extra-virgin olive oil to the pan, then the garlic and sweet peppers. Cook garlic and sweet peppers 3 to 5 minutes to soften, then add the wine to the pan. Return the chops to the pan with the peppers and transfer the pan to the oven. Cook the chops and peppers 12 to 15 minutes until juices run clear near the bone. Remove the pan from oven and add hot peppers and a splash of pepper juice. Transfer chops to a serving platter. Spoon juices and peppers evenly over the chops and garnish with parsley.
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 FRESH BASIL
Provided by Moira Hodgson
Categories dinner, easy, main course
Time 30m
Yield Four servings
Number Of Ingredients 10
Steps:
- Dredge the chops lightly with flour. In a large skillet, brown chops. Remove them and set aside. Add the onion and soften with the garlic and prosciutto.
- Return the chops to the skillet, overlapping them slightly if necessary. Add the basil (reserving some to garnish) and mushrooms and cook for 15 to 20 minutes, or until the chops are cooked. They should be pink in the middle.
- Remove the chops from the pan. Add the wine, salt and pepper and bring to a boil. Cook for two to three minutes. Return the chops to the pan, and heat through. Sprinkle with reserved basil and serve.
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.
GRILLED VEAL CHOPS WITH MORELS
Provided by Moira Hodgson
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat broiler or grill.
- Coat the veal chops on both sides with the olive oil, thyme, salt and pepper and set aside.
- Scoop the dried morels up from their soaking liquid and squeeze them, letting them drain back into the bowl. Strain the soaking liquid through several layers of cheesecloth. Rinse the morels under running water and slice them.
- Prepare the fresh morels. Rinse them quickly under running water and dry them with paper towels. Slice the tops and stems. Place them in a saucepan with the dried morels, the morel soaking liquid, the lemon juice and chicken stock and cook over low heat for 15 minutes.
- Meanwhile, grill the chops to desired doneness. They are medium when the flesh is pale pink (when you cut near the bone). While the chops are cooking, soften the shallots in the butter in the skillet. Add the morels with their cooking liquid, the vermouth and the creme fraiche, and cook them over high heat until the mixture has formed a thick sauce. Correct seasoning and keep warm.
- Place the veal chops on four heated plates. Pour the sauce next to the chops, dividing it evenly among the four plates and garnish the chops with parsley.
Nutrition Facts : @context http, Calories 884, UnsaturatedFat 37 grams, Carbohydrate 12 grams, Fat 74 grams, Fiber 3 grams, Protein 40 grams, SaturatedFat 28 grams, Sodium 972 milligrams, Sugar 4 grams, TransFat 1 gram
VEAL CHOPS WITH CARMELIZED ONION AND STILTON SAUCE
This recipe is from Bon Appetit, May 1993. The magazine states that it is British/Scottish in origin. The mix of the onions, cheese, and currants is great!
Provided by breezermom
Categories Veal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onions, sugar and thyme. Season with salt and pepper. Cook until onions are tender and golden brown, stirring frequently, about 35 minutes. Transfer 1/2 cup onions to blender; transfer remaining onions to bowl. Add broth to same skillet and bring to boil, scraping up any browned bits. Add broth and 1/2 cup cheese to blender. Puree until smooth.
- Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Season veal with salt and pepper. Add veal to skillet and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer veal to plates; keep warm.
- Add vinegar to skillet; bring to boil, scraping up any browned bits. Add sauce to skillet and cook until heated through. Whisk in remaining 1 tablespoon butter. Season with salt and pepper.
- Meanwhile, combine currants and reserved onions in heavy small saucepan and cook over medium-low heat until heated through.
- Spoon sauce over veal. Top with onion-currant mixture and sprinkle with remaining 1/2 cup cheese.
VEAL CHOPS WITH ROSEMARY CREAM SAUCE
This is a recipe that I developed after my husband visited Prague and had this dish in a pub... 3 nights in a row. If you are looking for EASY, but fancy this dish is the ticket. Serve with roasted garlic and rosemary potatoes. Recipe can easily be doubled. If you have difficulty finding chops, use scallopini instead with equally good result.
Provided by MacChef
Categories Veal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat up a saute pan and spray with non-stick olive oil spray (or use 1 tbsp olive oil). Place chops in pan and sear on each side about 3-4 minutes each. Chops will not be cooked through.
- Remove chops from skillet and add the wine to deglaze. When wine is reduced by half add cream, rosemary and nutmeg and bring to a boil.
- Put chops back in skillet and continue to cook until the cream is reduced by about half. Salt and pepper to taste.
VEAL CHOPS WITH BALSAMIC SYRUP
Make and share this Veal Chops with Balsamic Syrup recipe from Food.com.
Provided by tamibic
Categories Veal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In small sauce pan boil vinegar and soy for about 5 minutes to reduce.
- Add orange juice and turn to down to simmer.
- Mix sugar and pepper and press onto one side of each chop.
- Heat large skillet to med/high and spray with oil.
- Add chops seasoned side down to hot pan and cook for 3-4 minutes, turn and cook additional 4 minutes.
- Top each chop with Balsamic Syrup and serve.
ROASTED VEAL CHOPS WITH SHALLOTS, TOMATOES, AND OLIVE JUS
Steps:
- Mince garlic and mash with salt. In a small bowl stir together garlic paste, herbs, pepper, and 3 tablespoons oil. Pat veal chops dry. Reserve 1 tablespoon herb mixture for sauce and rub remainder evenly onto chops. Veal chops can be prepared up to this point 1 day ahead and chilled, covered. Chill reserved herb mixture, covered.
- Preheat oven to 425°F.
- Quarter shallots and tomatoes lengthwise and in a bowl toss with 1 tablespoon oil, sugar, and salt and pepper to taste. Arrange tomatoes, cut sides up, in one layer in a shallow baking pan with shallots and roast in upper third of oven 20 minutes. Halve and pit olives. While vegetables are roasting, in a 12-inch nonstick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sear chops in batches until golden brown, about 3 minutes on each side. Transfer chops as seared to another shallow baking pan (do not wash skillet).
- Reduce temperature to 375°F. Transfer shallots and tomatoes to lower third of oven and put chops in upper third of oven. Roast vegetables until tender and caramelized, about 20 minutes. Roast chops until an instant-read thermometer inserted horizontally into chops registers 160°F. for medium, 20 to 25 minutes.
- While chops and vegetables are roasting, pour wine into skillet with reserved herb mixture and boil, scraping up brown bits, 1 minute. Boil mixture until reduced to about 1/4 cup, about 5 minutes. Add broth and boil mixture until reduced to about 3/4 cup, about 5 minutes.
- When chops are cooked, pour any meat juices from baking pan into wine mixture and bring jus to a boil. Cut butter into pieces and add with olives to jus. Swirl skillet to incorporate butter and boil until jus is slightly thickened. Season jus with salt and pepper. Serve chops over polenta with shallots and tomatoes, drizzled with olive jus.
GRILLED VEAL CHOPS WITH RAW SAUCE
The "sauce" in this recipe is actually a tomato-spinach salad. You can pile it on top of your veal chop or eat it on the side. Whichever way you want to eat it, make sure that you drizzle some of the balsamic dressing on the chop. Delish!
Provided by Irmgard
Categories Veal
Time 33m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 315.1, Fat 23.1, SaturatedFat 5, Cholesterol 55, Sodium 297.8, Carbohydrate 12.9, Fiber 5.5, Sugar 4.6, Protein 17.2
VEAL CHOPS WITH CARAMELIZED ONION AND STILTON SAUCE
Categories Cheese Onion Sauté Blue Cheese Veal Bon Appétit
Number Of Ingredients 9
Steps:
- Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onions, sugar and thyme. Season with salt and pepper. Cook until onions are tender and golden brown, stirring frequently, about 35 minutes. Transfer 1/2 cup onions to blender; transfer remaining onions to bowl. Add broth to same skillet and bring to boil, scraping up any browned bits. Add broth and 1/2 cup cheese to blender. Puree until smooth.
- Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Season veal with salt and pepper. Add veal to skillet and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer veal to plates; keep warm. Add vinegar to skillet; bring to boil, scraping up any browned bits. Add sauce to skillet and cook until heated through. Whisk in remaining 1 tablespoon butter. Season with salt and pepper.
- Meanwhile, combine currants and reserved onions in heavy small saucepan and cook over medium-low heat until heated through.
- Spoon sauce over veal. Top with onion-currant mixture and sprinkle with remaining 1/2 cup cheese.
GRILLED VEAL CHOPS WITH MOREL SAUCE
Steps:
- Prepare grill and preheat oven to 425°F. Bring veal chops to room temperature (about 20 minutes).
- Rub chops lightly with oil and season with salt and pepper. Grill chops on a rack set about 5 to 6 inches over glowing coals until evenly browned, 3 to 4 minutes on each side. (Alternatively, chops may be grilled in a hot well-seasoned ridged grill pan over moderately high heat). Arrange chops in one layer in a shallow baking pan. Roast chops in middle of oven 15 to 20 minutes for medium, juicy barely pink meat.
- Serve chops with sauce.
More about "veal chops with sorrel sauce food"
CIZMA'S GRILLED VEAL CHOP WITH TASSO, FOIE GRAS AND SORREL …
From foodandwine.com
Servings 4Category Chops
- In a small saucepan, boil 2 cups of the Pinot Noir over moderately high heat until reduced to 2 tablespoons, about 15 minutes. Scrape the syrup into a small bowl and reserve.
- Put the foie gras in a shallow bowl and pour the Cognac over it. Season with salt and pepper and refrigerate for at least 30 minutes or overnight.
- Melt the butter In a large skillet. Add the apple and cook over moderate heat, without stirring, until golden, about 4 minutes. Stir and cook for 1 minute longer. Add the tasso, garlic and shallot and cook, stirring, until the garlic starts to brown, about 3 minutes. Add the remaining 1/2 cup of Pinot Noir and boil until syrupy, about 3 minutes. Add the veal demiglace and simmer for 3 minutes longer. Remove from the heat.
- Light a grill or preheat a grill pan. Brush the veal chops on both sides with the oil and season with salt and pepper. Grill the chops over a moderately hot fire or over moderate heat in a grill pan until lightly charred on the outside and pink in the center, about 4 minutes per side. Sprinkle the chops with the parsley and thyme and transfer to a platter. Cover loosely and keep warm.
PANKO-CRUSTED VEAL CHOPS WITH SORREL CREAM RECIPE
From foodandwine.com
Servings 4Total Time 1 hr
- Preheat the oven to 350°. In a small saucepan, simmer the crème fraîche over moderately low heat until reduced to 1/2 cup, about 15 minutes. Stir in the sorrel leaves and lemon juice and simmer until the sorrel melts into the sauce, about 5 minutes. Season the sauce with salt and pepper and remove from the heat.
- Put the flour in a shallow bowl. In another shallow bowl, beat the eggs with the milk. In a third shallow bowl, toss the panko with the lemon zest. Season the veal chops with salt and pepper, dredge them in the flour and shake off the excess. Dip the veal chops in the egg mixture and let the excess drip off. Coat the veal chops with panko, pressing to help the crumbs adhere.
- In a large skillet, heat the olive oil with the vegetable oil until shimmering. Add 2 of the veal chops to the skillet and cook over moderately high heat until they are browned and crisp on the bottom, about 2 minutes. Reduce the heat to moderate, turn the veal chops over and cook until they are browned and crisp on the other side, about 2 minutes longer. Transfer the veal chops to a large rimmed baking sheet. Repeat with the remaining chops.
- Bake the veal chops for about 15 minutes, turning them once, until an instant-read thermometer inserted in the meat near the bone registers 140°. Gently rewarm the sorrel cream over moderately low heat. Place the veal chops on four plates, spoon the sorrel cream on top and serve.
10 BEST VEAL LOIN CHOPS RECIPES | YUMMLY
From yummly.com
WHAT TO SERVE WITH VEAL CHOPS? 8 BEST SIDE DISHES - EATDELIGHTS
From eatdelights.com
CIZMA'S GRILLED VEAL CHOP WITH TASSO, FOIE GRAS AND SORREL
From fooddiez.com
PAN SEARED VEAL CHOPS - VEAL - VEAL – DISCOVER DELICIOUS
From veal.org
PANKO-CRUSTED VEAL CHOPS WITH SORREL CREAM RECIPE | RECIPE
From pinterest.ca
VEAL CHOP RECIPES - NYT COOKING
From cooking.nytimes.com
EASY VEAL CHOP RECIPES & IDEAS | FOOD & WINE
From foodandwine.com
VEAL CHOPS WITH ROASTED BALSAMIC VEGGIES
From veal.org
VEAL CHOPS WITH SORREL SAUCE - DINING AND COOKING
From diningandcooking.com
VEAL CHOPS - FOOD NETWORK
From foodnetwork.com
THE BEST ITALIAN VEAL CHOP RECIPES EVER
From theprouditalian.com
PAN-SEARED VEAL CHOPS WITH RAISIN-MADEIRA SAUCE - LCBO
From lcbo.com
SAUCE FOR VEAL CHOP RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
ROASTED VEAL CHOPS WITH SHALLOT BUTTER & PAPPARDELLE
From chatelaine.com
ROASTED VEAL CHOPS WITH KING MUSHROOM SAUCE - LCBO
From lcbo.com
SAUCE FOR VEAL CHOPS - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
PANKO-CRUSTED VEAL CHOPS WITH SORREL CREAM RECIPE | FOOD & WINE
From lowsfre.suropanchi.com
PERFECT VEAL CHOPS RECIPE WITH ROSEMARY BUTTER SAUCE
From izzycooking.com
PAN SEARED VEAL CHOPS WITH TRUFFLE BUTTER - WENT HERE 8 THIS
From wenthere8this.com
VEAL CHOP MARSALA RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEST VEAL CHOPS WITH CHIPOTLE PEAR SAUCE RECIPES - FOOD NETWORK
From foodnetwork.ca
VEAL | FOOD & WINE
From foodandwine.com
WHAT TO SERVE WITH VEAL CHOPS? MATCHING RECIPES FOR A PERFECT MEAL
From ostrali.com
PAN-ROASTED VEAL CHOPS WITH CABERNET SAUCE - FOOD
From foodandwine.com
3 WAYS TO COOK VEAL CHOPS - WIKIHOW
From wikihow.com
VEAL CHOPS WITH MUSHROOM POWDER & MUSHROOM SAUCE
From lcbo.com
SAUCE FOR VEAL CHOP RECIPES - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
SEARED VEAL CHOPS WITH BOURBON CREAM SAUCE - LCBO
From lcbo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love