Red Chile Glazed Veal Chop Recipes

RED CHILE GLAZED VEAL CHOP

Steps:

• Heat oil in saucepan. Add the first 4 ingredients. Cook until soft. Add the cider and reduce to 1/4 cup. Add honey and stock. Let it simmer until reduced to 1/2 and puree, then pass through a fine chinoise and season with salt and pepper. Set aside.
• Season the veal chops with salt and pepper. Brush them with olive oil and grill on medium heat until medium rare. When almost done, brush them with the red chile glaze.

VEAL CHOP A LA GABE

Steps:

• For the veal: Heat oil in a deep fry pan. Meanwhile, stir together eggs, Romano, some parsley and some salt and pepper in a bowl. Dust the veal with flour, then dip in the egg wash, followed by the breadcrumbs, being sure to coat well with crumbs.
• Cook the veal on both sides until golden brown. Remove the veal and discard the oil.
• For the potatoes: Using the same pan, heat some oil. Add garlic, parsley and some salt and pepper. Once the garlic starts to burn, add lemon juice. Spoon mixture over a bed of fried potatoes and top with the veal.
• Add oil to a pan and heat oil, then add potatoes, peppers and some salt and pepper. Cook until potatoes are golden brown, then toss with parsley and oregano.

PAN SEARED VEAL CHOPS WITH ROSEMARY

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.

VEAL CHOPS WITH PEPPERS

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 the 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, transfer from the 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.