VEAL CHOPS STUFFED WITH FONTINA CHEESE & SPINACH
Steps:
- Preheat oven to 400 degrees.
- Cut pocket in veal chop. Lightly salt pocket. Place layer of spinach in pocket and top layer with Fontina and Parmigiano Reggiano Cheese. Seal with a toothpick to hold mixture in pocket. Lightly dredge stuffed veal chop in flour. Salt and pepper outside of floured veal chop.
- Melt 2 tablespoons butter and olive oil in cast iron pan. Place veal chops and sage in pan and sear for 2½ minutes per side. Add tomato paste in middle of pan and pour wine over tomato sauce, stir together and cook until reduced by half (approximately 3-4 minutes). Add remaining 2 tablespoons of butter and whisk into sauce. Add chicken stock, salt and bring to boil.
- Cover pan and place in oven to roast 15 minutes. Uncover pan and roast another 8-10 minutes. Remove from oven. If sauce is too thin, thicken by putting on burner over high heat for about 1 minute.
- To serve place veal chop on plate and drizzle sauce on each veal chop.
PAN-ROASTED VEAL STUFFED WITH SPINACH
This rather impressive sounding dish is actually quite easy to preapre, and once it goes on the stove, it requires very little attention. I prefer using the breast of veal because it is a moister and more succulent cut, but if you prefer a leaner cut, you can use the shoulder. Ask the butcher to open it up for you so that you can stuff it with spinach.
Provided by Food Network
Categories main-dish
Time 2h25m
Yield serves 4 to 6 people
Number Of Ingredients 9
Steps:
- Remove any large, thick stems from the spinach and rinse the leaves in cold water. Put the spinach in a pot with just the water that clings to the leaves and sprinkle with salt. Cover and cook over medium-high heat until all the spinach is wilted. Drain in a colander and press with a large spoon to remove as much water as possible.
- Lay the veal flat and trim the excess fat (do not remove all of it, or the roast will be too dry when done). Spread the spinach over the veal and add the garlic cloves evenly spaced apart. Roll up the veal jelly-roll fashion and tie it securely with kitchen twine.
- Put the butter and vegetable oil in a heavy braising pan that will hold the veal comfortably and place it over high heat. When the oil and butter are hot, put in the veal and brown it well on all sides. Season with salt and pepper, then add the wine. Allow the wine to bubble for 1 to 2 minutes to evaporate the alcohol and use a wooden spoon to loosen the tasty bits stuck to the bottom of the pan. Add the tomatoes. When they begin to bubble, lower the heat so that the contents of the pan cook at a gentle but steady simmer. Cover the pan with the lid slightly askew and cook until the meat is tender when pierced with a fork, about 1 1/2 to 2 hours. Turn the meat from time to time and add a little water to the pan if all the liquid evaporates before the veal is done.
- When ready to serve, cut the veal in slices about 1/2 inch thick and remove the twine. If the sauce in the pan needs to be reduced, raise the heat and cook until it is thick enough to coat a spoon. Arrange the veal slices on a platter and pour the hot sauce over them. Serve at once.
STUFFED VEAL CHOPS
Provided by Aaron McCargo Jr.
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, mix all the filling ingredients together until well combined. Set aside.
- Have grill preheated over high heat and oven preheated to 350 degrees F.
- Slit each veal chop on its side to create a pocket. Stuff each chop with filling. Use toothpicks to keep closed. Season chops with salt and pepper and brush with oil on both sides.
- Place chops on smoking hot grill and mark for 2 minutes on each side. Remove from grill and place in a baking dish. Finish cooking in oven for 4 to 6 minutes.
VEAL BREAST WITH SPINACH STUFFING
Provided by Craig Claiborne And Pierre Franey
Categories dinner, roasts, main course
Time 2h30m
Yield Six to eight servings
Number Of Ingredients 27
Steps:
- Sprinkle the veal breast inside and out with salt and pepper to taste
- Chop together on a flat, heavy surface the half teaspoon dried thyme, half a bay leaf and one teaspoon chopped garlic. Set aside.
- Heat one tablespoon of the olive oil in a skillet and add the finely chopped onion. Cook, stirring, until wilted and add the ground veal and pork. Cook, stirring and chopping down with the side of a heavy metal kitchen spoon to break up lumps in the meats. Add the garlic mixture and mushrooms and cook, stirring, about five minutes.
- Add the spinach and cook until wilted. Add the bread crumbs, ricotta cheese and egg. Add the nutmeg, salt and pepper to taste and pepper flakes. Stir to blend well. Let cool.
- Meanwhile, preheat the oven to 375 degrees.
- Open up the pocket of the breast. Fill the pocket with the mixture. Sew up the pocket all around with string to enclose the filling. Rub the bottom of a baking dish with the tablespoon of corn oil.
- Put the breast in the baking dish and rub it all over with the remaining one tablespoon of olive oil. Place the breast, bone side down, in the baking dish and place in the oven. Bake 30 minutes.
- Add the sliced carrots, celery and coarsely chopped onion. Continue baking 30 minutes.
- Meanwhile, tie the three sprigs of parsley, two sprigs of thyme and remaining bay leaf into a bundle. Add this to the veal.
- Add the tomatoes, wine and garlic clove. Cover the meat loosely with foil and continue baking about 30 minutes.
- Reduce the oven heat to 350 degrees. Remove the foil and baste well. Continue baking 30 minutes. The total baking time is two hours. Transfer the meat to a warm serving platter.
- When ready to serve, add the broth or water to the pan. Bring to the boil on top of the stove. Stir to dissolve the brown particles that cling to the bottom and sides of the pan. Discard the bundle of herbs amd garlic clove.
- Remove the string from the veal. Carve the veal and serve with the vegetables in sauce surrounding the roast.
VEAL ROLLS STUFFED WITH SPINACH AND GRUYèRE
Steps:
- Mash anchovy paste into 4 tablespoons butter in a bowl until combined. Gently pound cutlets to slightly less than 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin. Pat cutlets dry and season lightly with salt and pepper, then spread 1 1/2 teaspoons anchovy butter over top of each cutlet. (You will have a little butter left over.) Sprinkle 1/4 cup cheese over anchovy butter, leaving a 1/4-inch border, then arrange spinach leaves, overlapping in 1 layer, to cover cutlets. Working with 1 cutlet at a time, arrange with a short side nearest you and roll up tightly, then secure with a wooden pick.
- Put oven rack in middle position and preheat oven to 425°F.
- Pat rolls dry. Heat 2 tablespoons butter in a 12-inch ovenproof heavy skillet over moderately high heat until foam subsides, then sauté veal, turning occasionally, until golden on all sides, about 4 minutes total. Transfer skillet to oven and bake veal until just cooked through, about 5 minutes. Transfer veal with tongs to a platter (reserve skillet) and keep warm, covered.
- Pour off all but 1 tablespoon fat from skillet, then add wine and deglaze skillet by boiling (on stovetop) over high heat, scraping up brown bits, until reduced by half, about 2 minutes. Remove from heat, then add any juices accumulated on platter and swirl in remaining 2 tablespoons butter (not remaining anchovy butter). Cook over low heat until incorporated. Stir in parsley and salt and pepper to taste.
SPINACH-STUFFED VEAL CHOPS
Number Of Ingredients 16
Steps:
- TO MAKE THE STUFFING: In a large sauté pan over medium heat, warm the olive oil and cook the onion until soft, 5 to 6 minutes. Add the garlic and cook for 1 minute more. Add the tomatoes and cook for 3 minutes, then add the spinach and cook for 2 minutes. Remove from the heat and allow to cool for 3 or 4 minutes, then add the remaining ingredients. Divide the stuffing into four portions.TO MAKE THE RUB: In a small bowl combine the rub ingredients.Trim the chops of any excess fat and cut a pocket in the side of each chop. Push the stuffing into the pockets and close with toothpicks. Lightly brush or spray the chops with oil and season with the rub. Allow to stand at room temperature for 20 to 30 minutes before grilling.Grill over Direct Medium heat until medium rare, 15 to 20 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for 3 to 5 minutes. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
VEAL CHOPS WITH SPINACH AND PANCETTA
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 30m
Yield Four servings
Number Of Ingredients 7
Steps:
- Heat the oil in a large nonstick skillet over medium-high heat. Add the veal and sear until browned, about 5 minutes per side. Lower the heat and cook about 20 minutes. Set aside and keep warm.
- Add the pancetta to the pan stirring, until browned, about 3 minutes. Stir in the garlic. Begin adding spinach, turning with tongs, adding more as it wilts until all is in the pan. Cook for 2 minutes. Adjust seasoning.
- Season the chops with salt and pepper to taste, divide among 4 plates, and spoon spinach mixture on top. Serve immediately.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 27 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 9 grams, Sodium 727 milligrams, Sugar 1 gram, TransFat 1 gram
More about "spinach stuffed veal chops recipes"
SPINACH AND FETA STUFFED VEAL CHOP - ONTARIO VEAL …
From ontariovealappeal.ca
SPINACH-STUFFED VEAL CHOPS | RED MEAT RECIPES | WEBER …
From weber.com
Servings 4Total Time 45 minsCategory Red Meat
- In a large skillet over medium heat on the stove, warm the oil. Add the onion and cook until tender, about 4 minutes. Stir in the garlic and cook for 1 minute more. Add the tomatoes and cook for 3 minutes, stirring often. Add the spinach and cook until heated through, about 2 minutes. Transfer the mixture to a bowl and allow to cool until tepid. Stir in the remaining stuffing ingredients. Divide the stuffing into four equal portions.
- Cut a pocket in the side of each chop. Push the stuffing into the pockets and close with toothpicks. Lightly brush the chops on both sides with oil and season evenly with the rub. Allow to stand at room temperature for 15 to 30 minutes before grilling.
STUFFED VEAL CHOP RECIPE | COOKING CHANNEL
From cookingchanneltv.com
Servings 1Total Time 45 minsCategory Main-Dish
VEAL CHOPS WITH FONTINA RECIPES
From recipes.servegame.org
SPINACH-STUFFED VEAL CHOPS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SAUTEED VEAL WITH SPINACH AND CREOLE MUSTARD SAUCE RECIPES
From recipes.servegame.org
STUFFED VEAL CHOPS GIADA FONTINA : OPTIMAL RESOLUTION LIST
From recipeschoice.com
VEAL CHOPS STUFFED WITH SPINACH RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
FED-RICK VEAL | SIGNATURE PRODUCTS & VEAL RECIPES | RECIPES
From fed-rickvealri.com
STUFFED EGGPLANT WITH VEAL AND SPINACH - VEAL – DISCOVER DELICIOUS
From veal.org
SPINACH AND FETA STUFFED VEAL CHOP - ONTARIO VEAL APPEAL
From pinterest.ca
SPINACH-STUFFED VEAL CHOPS | RED MEAT RECIPES
From weber.com
VEAL CHOPS WITH SPINACH RECIPE | EAT SMARTER USA
From eatsmarter.com
ITALIAN ~ GRILLED SPINACH-STUFFED VEAL CHOPS
From recipes2share.forumotion.com
SPINACH STUFFED VEAL CHOPS RECIPE - COOKEATSHARE
From cookeatshare.com
SPINACH STUFFED PORK CHOPS - LOW CARB AND KETO FRIENDLY!
From thatlowcarblife.com
SPINACH-STUFFED VEAL CHOPS | RED MEAT RECIPES | RECIPE | GRILLED …
From pinterest.ca
CLASSIC STUFFED VEAL CHOPS – MEAT & POULTRY ONTARIO
From meatpoultryon.ca
STUFFED VEAL LOIN SERVED WITH FRESH SPINACH RECIPES
From recipes.servegame.org
VEAL CHOPS WITH SPINACH AND PECORINO ROMANO - LIDIA
From lidiasitaly.com
VEAL CUTLETS, SPINACH AND CREAM SAUCE RECIPE - BOURSIN
From boursin.com
SPINACH AND PROSCIUTTO STUFFED VEAL ROLLS OVER POLENTA
From veal.org
SPINACH-STUFFED VEAL CHOPS - WEBER SOUTH AFRICA
From weber.co.za
RECIPE FOR STUFFED VEAL CHOPS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
STUFFED VEAL BREAST ITALIAN RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
VEAL CHOPS WITH CHORIZO STUFFING BEST RECIPES
From findrecipes.info
10 BEST SPINACH STUFFED PORK CHOPS RECIPES | YUMMLY
From yummly.com
LIDIA'S STUFFED VEAL CHOPS RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
STUFFED VEAL CHOP RECIPE ITALIAN - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
VEAL CHOPS STUFFED WITH HERBS AND LEMON | WILLIAMS SONOMA
From williams-sonoma.com
10 BEST ITALIAN VEAL CHOP RECIPES | YUMMLY
From yummly.com
VEAL CHOPS STUFFED WITH FONTINA CHEESE & SPINACH | RECIPE | VEAL …
From pinterest.com
BEST STUFFED EGGPLANT WITH VEAL AND SPINACH RECIPES - FOOD …
From foodnetwork.ca
VEAL CHOPS WITH CHORIZO STUFFING RECIPE - FOOD & WINE
From foodandwine.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