Sauteed Veal Chops With Watercress Sauce Recipes

SAUTEED VEAL CHOPS WITH HERB VINEGAR GLAZE

Steps:

• Sprinkle the chops with salt and pepper. Place the flour on a flat dish. Dredge each chop in the flour, shaking off the excess flour.
• Heat 2 tablespoons of the butter in a heavy skillet over medium-high heat and add the chops. Brown them on both sides, turning once. They should cook 5 minutes on each side.
• Add the bay leaves, garlic and thyme. Cook about 3 minutes, shaking the skillet. Pour the vinegar around the chops and cook until half reduced. Add the broth, cover tightly and simmer 15 to 20 minutes or until tender.
• Swirl in the remaining butter to bind the sauce. Serve the chops with the sauce and garnish with bay leaves, garlic and thyme.

UMBRIAN-STYLE VEAL CHOPS

Steps:

• For the dressing: Place the basil, oil, mint, marjoram, vinegar, anchovy paste, rosemary, salt, pepper, garlic, lemon juice and onion in the bowl of a food processor. Blend until chunky. Let the mixture stand for 20 minutes.
• For the veal chops: Heat the oil in a large skillet over medium-high heat. Sprinkle the chops with the salt and pepper. Cook to medium rare, 10 to 12 minutes, turning the chops over halfway through the cooking time. Let the chops rest for 5 minutes.
• Spoon the dressing on top of the chops and serve.

SAGE VEAL CHOPS

Steps:

• Heat a heavy-bottomed skillet over medium high heat. Season chops with salt and pepper and rub them each with about 1 tablespoon of chopped sage. Rub the sage into meat on both sides of each chop. Add oil to the pan. Melt butter into the oil and add chops to the pan. Cook chops 5 minutes on each side and transfer to warm platter and let them rest. Add wine to the pan and scrape up drippings. Spoon drippings down over the chops and serve.

GRILLED VEAL CHOPS WITH RAW SAUCE

Steps:

• In a bowl combine the tomatoes, basil, parsley, red onion, salt, 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-high heat. Drizzle 2 tablespoons extra-virgin olive oil, eyeball it, on a plate. Place chops on plate and turn in extra-virgin olive oil using tongs and season both sides liberally with salt and pepper. Once the grill pan or grill is screaming hot, add the chops and cook on the first side for 5 minutes. Resist the temptation to move the chops around, you want nice grill markings and a good crust on them. Before flipping the chops, reduce the heat to medium or move chops a little off to the side on an outdoor grill for more indirect heat. Flip and cook them on the second side for 7 to 8 minutes, 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 out some of the tomato balsamic juice from the bottom of the salad bowl to top 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 IN TOMATO SAUCE

Steps:

• Heat the oil in a skillet, and sauté the chops very briefly to brown them lightly on both sides. Remove them from the pan.
• Fry the onion in the same oil until golden. Add the garlic and stir until the aroma rises. Then add the tomatoes and season with sugar, salt, and pepper.
• Return the chops to the pan and cook gently, turning them over once, for about 10 minutes, or until the meat is tender and the sauce is rich, adding a drop of water if it becomes too dry. Serve with chopped parsley on top.

VEAL CHOPS WITH ANCHOVY SAUCE

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.

DOUBLE-CUT VEAL CHOPS WITH AROMATIC PAN SAUCE

Steps:

• Sprinkle veal with salt and pepper. Melt 3 tablespoons butter in heavy large pot over high heat. Add veal and brown on all sides, turning occasionally, about 10 minutes. Transfer veal to plate. Add onion, carrot, bay leaf, thyme, and garlic to pot. Reduce heat to medium-high; sauté until vegetables just soften, about 5 minutes. Place chops on vegetables; add any juices from plate, then stock. Reduce heat to medium. Cover and simmer 10 minutes. Turn chops over. Cover and cook to desired doneness, about 25 minutes longer for medium-rare (145°F to 150°F). Place veal on plate; tent with oil.
• Spoon fat off top of veal-braising liquid. Press liquid and solids through strainer set over bowl to make puree; return puree to pot. Bring to boil. Whisk in remaining 2 tablespoons butter. Simmer until sauce coats spoon lightly, about 2 minutes; season with salt and pepper.
• Cut veal chops horizontally in half. Set on plates. Spoon sauce over and serve.

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 MUSHROOMS

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 WITH SORREL SAUCE

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 ROSEMARY CREAM SAUCE

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 MUSTARD SAGE SAUCE

Steps:

• Melt butter with oil in heavy medium skillet over medium-high heat. Sprinkle chops with dried sage and pepper. Add to skillet and cook until brown, about 5 minutes per side. Reduce heat to medium and cook to desired doneness, about 1 minute per side for medium-rare. Transfer veal to plate; keep warm.
• Add shallots to same skillet and stir 1 minute. Add broth, 1 tablespoon minced sage and mustard to skillet and boil until very thick, scraping up browned bits, about 4 minutes. Add half and half and boil until liquid thickens to sauce consistency, about 1 minute. Mix in remaining 1 tablespoon minced sage and any juices exuded by veal. Adjust seasoning. Place 1 chop on each plate. Spoon sauce over. Garnish with fresh sage leaves and serve.

VEAL CHOPS WITH CARAMELIZED ONION AND STILTON SAUCE

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 SAUTé

Steps:

• Remove fat from veal. Cut veal into 4 serving pieces.
• Mix flour, paprika, 1/4 teaspoon salt and the pepper. Coat veal with flour mixture. Flatten between sheets of plastic wrap or waxed paper with a meat mallet to 1/4-inch thickness.
• Heat oil in 10-inch nonstick skillet over medium-high heat. Cook veal in oil, turning once, until brown; drain.
• Add wine, water, rosemary, 1/4 teaspoon salt, the onions and carrots to veal in skillet. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, adding water if necessary, until veal and vegetables are tender. Place veal and vegetables on platter; pour pan drippings over top. Sprinkle with parsley.

VEAL CHOPS WITH CREAMY MUSHROOM SAUCE AND MASHED POTATOES

Steps:

• Heat 1 tablespoon butter and the oil in a large saute pan over medium-high heat. Add veal chops, and sear until golden, 5 to 6 minutes per side. Transfer to a plate, and keep warm.
• Add the onion and garlic to the pan, and saute until softened, about 5 minutes. Add the mushrooms, and cook, tossing occasionally, until they have released all of their juices and most of the liquid has evaporated. Add the wine, and cook, scraping up any browned bits from the bottom of pan with a wooden spoon, until the liquid has evaporated, about 2 minutes. Stir in the stock and cream, return chops to pan, and bring to a boil. Reduce heat, cover, and simmer gently 30 minutes. Continue cooking, uncovered, until meat is very tender and sauce has thickened, 20 to 25 minutes. Season with salt and pepper.
• Meanwhile, place potatoes in a large saucepan of cold, salted water, and bring to a boil. Reduce heat, and simmer gently until tender, about 15 minutes. Drain; pass potatoes through a potato ricer, and return to saucepan. Stir in the remaining 2 tablespoons butter and the milk, and season with salt and pepper. Cover, and set aside until ready to serve.
• Pour warm sauce over the chops and mashed potatoes, and serve with greens on the side.