Grilled And Stuffed Veal Chop Recipes

VEAL SPIEDINI - STUFFED, SKEWERED, AND GRILLED

Veal Spiedini - Stuffed, Skewered, and Grilled image

Provided by Food Network

Time 30m

Yield 6 servings as an appetizer, 12 people with other dishes

Number Of Ingredients 12

Ingredients

2 1/2 pounds leg cut veal cutlets, thinly sliced and pounded each about 12 inches in length (11 cutlets)
6 tablespoons whipped butter, at room temperature
1/2 cup plain Italian bread crumbs
1/4 cup chopped onion
3 cloves minced garlic
1/2 cup chopped parsley leaves
1/2 cup grated Pecorino Romano
6 ounces grated cacciocavallo
1/4 cup extra-virgin olive oil
36 fresh bay leaves (or substitute dry bay)
2 large red onions, peeled and cut into wedges, leaves separated
12 (8-inch long) bamboo skewers, soaked in water

Steps:

On a clean cutting board, lay out the pounded veal cutlets.
Cut each cutlet across in 1/3rd's, to make 3 (4-inch) long pieces from every cutlet. Season each piece with salt and pepper, then place 1/2 teaspoon of softened whipped butter on each slice and spread it evenly across.
In a mixing bowl, add the bread crumbs, onions, garlic, parsley, and both of the grated cheeses, season with cracked black pepper and toss well to mix.
Drizzle the bread crumb mixture with the olive oil to moisten the crumbs, and mix well with your hands to incorporate.
Place a heaping tablespoon of the mixture on each slice and roll up, tucking in the sides as you go, spring roll fashion, to secure the filling inside. Some veal rolls will be longer than others, and can be cut in 1/2 to even out. Save the extra rolls to make 1 more skewer.
Top each veal roll with 1 fresh bay leaf and 1 red onion wedge, and then place 3 of the topped rolls on 1 skewer, so that each skewer has 3 of everything on it.
You should make 12 skewers with 3 rolls per skewer, by using the extra meat you trimmed from the longer rolls.
Place on a pregreased hot grill, and grill for about 2 minutes on each side, brushing again with olive oil, and season with salt and pepper.
If you do not have a grill, you can place under the broiler about 8 to 10 inches from the flame, and watch carefully, cooking for 2 minutes per side.

GRILLED VEAL CHOPS AND PEPPERS

Grilled Veal Chops And Peppers image

Provided by Florence Fabricant

Categories dinner, easy, main course

Time 2h20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 rib veal chops, each 1-inch thick
Juice of 1 lemon
1/3 cup extra-virgin olive oil
3 cloves garlic, crushed
Salt and freshly ground black pepper
4 sprigs fresh rosemary, lightly crushed
2 sweet red peppers

Steps:

Select a dish large enough to hold the veal chops in a single layer. In the dish combine the lemon juice with one-fourth cup of olive oil, the garlic, salt and pepper and rosemary. Add the chops, turn them to coat all sides and allow to marinate for one-and-a-half hours, refrigerated.
Preheat grill or broiler.
Seed the peppers and cut them into inch-wide strips lengthwise. Brush with remaining olive oil and season with salt and pepper. A good way to do this is to place the peppers, oil and seasonings in a plastic bag and shake them.
Start grilling the peppers. When they are just beginning to sear, place the chops on the grill and grill them over very hot coals to the desired degree of doneness. They should take eight to 10 minutes for medium. Remove the chops and the pepper strips as they are done and arrange them on a platter.
Serve at once, hot, or within 30 minutes at room temperature.

GRILLED VEAL CHOPS WITH ROSEMARY

Grilled Veal Chops with Rosemary image

Categories Broil Low Carb Wheat/Gluten-Free Rosemary Veal Spring Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

5 tablespoons extra-virgin olive oil
1/4 cup dry red wine
1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried
2 large garlic cloves, pressed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 8-ounce veal rib chops (3/4 to 1 inch thick)
Fresh rosemary sprigs

Steps:

Whisk oil, wine, rosemary, garlic, salt and pepper to blend in 13 x 9 x 2-inch glass baking dish. Add veal chops to dish and turn to coat with marinade. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning veal occasionally.
Prepare barbecue (medium-high heat) or preheat broiler. Remove veal from marinade, shaking off excess. Season veal with salt and pepper. Lightly oil grill. Grill or broil veal to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with rosemary sprigs and serve.

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