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 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 STUFFED WITH TALEGGIO AND BROCCOLI
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Cook the broccoli florets in a medium saucepan of boiling salted water until tender but still bright green, about 4 minutes. Drain the broccoli and rinse under cold water until cool. Drain thoroughly.
- Pass the tomatoes and their liquid through a food mill fitted with the fine disc, or blend them in a food processor or blender, using quick on/off pulses, just until smooth. (Overblending the tomatoes will incorporate air into them and turn them pink.)
- Make 4 more or less even stacks with the cheese slices and cover each with a folded slice of prosciutto. Lay the broccoli florets along one edge of each stack, dividing the florets evenly. Roll the cheese and prosciutto around the broccoli into neat and compact rolls. Set the rolls aside.
- Lay a veal chop flat on a cutting board. Following the illustrations on pages 222-3, make a horizontal cut through the meat all the way to the bone and open the chop up, butterflying it. With the smooth side of a meat mallet, gently pound each side until the veal is about 3/8 inch thick. Place a cheese roll over one side of the butterflied veal chop, close to the bone. Fold the other side of the chop over the filling to completely enclose the filling. Pound around the edges of the stuffed chop with the toothed side of the meat mallet to seal in the stuffing. For an extra measure of security, you may fasten the edges of the stuffed chop with a toothpick. Press the stuffed chops gently, to flatten them slightly. Repeat with the remaining chops and cheese rolls. Season the stuffed chops with salt and pepper, then dredge them in flour to coat all sides lightly.
- Heat the oil and 2 tablespoons of the butter in a large, heavy skillet over medium heat until the butter is light brown. Add the chops to the pan and cook until the underside is golden, about 4 minutes. (If your skillet isn't large enough to accommodate all four chops, divide the chops and sauce ingredients between two skillets.) Turn the chops, scatter the sage leaves around them and cook until the second side is golden, about 3 minutes. Remove the chops from the pan and drain the fat, reserving the sage leaves.
- Return the chops to the pan, pour in the wine and add the remaining 2 tablespoons butter. Bring to a boil and cook until the liquid is reduced by half, about 5 minutes. Stir in the tomatoes, bring to a boil, then pour in the stock. Bring to a boil, lower the heat so the sauce is simmering and cook, covered, until no trace of pink remains near the bone and the sauce is syrupy, about 12 minutes.Turn the chops and baste them with the sauce several times as they simmer.
- The chops can also be finished in the oven: Preheat oven to 375° F. After adding stock to the pan, set the uncovered pan in a hot oven and bake, basting periodically for 15 minutes. Transfer the chops to warm plates and spoon some of the sauce over each. For a clearer sauce, strain it as you spoon it over the chops.
- Snap off the tough ends of four thin asparagus spears. Peel the stalk up to the tips and cut them into 1-inch lengths, leaving the tips intact. Cook the asparagus pieces in a small saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain the asparagus and plunge it into a bowl of cold water. Let stand until chilled. Drain the asparagus thoroughly. Prepare the veal chops as described above, substituting Fontina for the Taleggio and the cooked asparagus for the broccoli.
VEAL CHOPS STUFFED WITH FONTINA, PANCETTA, AND PORCINIS AND SERVED WITH BRAISED PEAS AND CARROTS
Steps:
- For the veal: Heat the olive oil in a large saute pan until almost smoking. Sear the chops on both sides until golden brown. Place them in the oven and continue cooking for 5 to 7 minutes for medium doneness. Remove the chops to a plate.
- Remove all but 1 tablespoon of the fat from the pan and place over high heat on the stove. Add the shallot and cook until soft. Add the wine and cook until reduced by half. Add the stock and cook until reduced by half. Add the fresh thyme and season with salt and pepper, to taste. Place the chops on a plate and pour the sauce over.
- For the peas and carrots: Preheat oven to 375 degrees F.
- Melt butter in a medium sauce pan over medium-high heat. Add the carrots and garlic and cook until the carrots are slightly softened. Add the stock and thyme, cover the pan and bring to a simmer. Place the carrots in the oven and cook for 15 minutes. Remove the lid and continue cooking for 10 to 15 minutes, add peas during the last 5 minutes of cooking.
- Slice a slit horizontally in the side of each chop. Place 2 slices of fontina, 1 slice of pancetta and a quarter of the mushrooms in each opening. Season each chop on both sides with salt and pepper.
- Preheat oven to 400 degrees F.
- Slice the mushrooms into 1/4-inch thick slices. Heat the oil in a large saute pan until almost smoking. Add the mushrooms, season with salt and pepper and cook until golden brown. Add the garlic and thyme and continue cooking for 2 minutes. Set aside and let cool.
VEAL CHOP GRATINATO
Gorgonzola and Taleggio are my favorites of Lombardy's many fine cheeses. Both are made from rich cow's milk, exclusively from animals that have grazed in the pastures of particular locales. The finest Taleggio, in my opinion, comes from small producers in the highlands north of Bergamo, where the cheese originated centuries ago. Creamy and soft when ripe, Taleggio is a superb table cheese, all by itself or with a piece of good bread or fruit (and at room temperature, of course). On my recent trips to Lombardy, though, I've appreciated it as a component of cooked dishes. As I've suggested in the recipes, fold it into any of the riso dishes in this chapter-after the heat is off-and you will love how it melts and lends its luxurious texture and complex flavors to the rice. Because it browns beautifully in a hot oven, Taleggio is a great cheese for a gratinato, as you will find when you try this very special recipe. Thick veal chops are browned, then braised in a sageinfused tomato sauce and finished in the oven under thin slivers of Taleggio and a sprinkle of grana. The golden crown of cheese over the tender meat is a perfect final touch. To be sure, this is an extravagant dish and demands the best ingredients. Meaty veal chops are always expensive, and these should be cut extra thick (either rib or, my preference, loin chops are suitable). And your Taleggio must come from a reliable cheesemonger who has allowed the cheese to ripen properly before it's cut and sold-too young and you won't get the full flavor. The cheese should be soft under the rind but not runny all the way through. In fact, you'll need to chill ripe Taleggio in order to slice it thinly for the recipe. But the effort and expense are well worth it, as you'll find when you taste your costolette al formaggio.
Yield serves 6
Number Of Ingredients 11
Steps:
- Season the veal chops with salt on both sides, using about a teaspoon in all. Spread the flour on a plate, and lay in the chops to coat on both sides. Leave them in the flour briefly while heating the olive oil and butter in the big skillet over medium-high heat.
- As soon as the butter is foaming, quickly shake excess flour off the chops and lay them in the pan, nestling them all in one layer. Brown them well on the first side, about 3 minutes, then flip them over. Drop the sage leaves between and around the chops. When they are nicely caramelized on the second side, move the chops to a large platter (but leave the sage in the pan).
- Pour in the wine, and bring to a boil, scraping up the browned bits in the skillet bottom. Boil for a minute or so, to cook off some of the alcohol, then stir in the crushed tomatoes and the remaining teaspoon salt. Slosh the tomato containers with 1 cup water, and stir that in, too. Bring the sauce to a bubbling simmer and cook, uncovered, for 10 minutes, to reduce a bit and develop flavor.
- Return the veal chops to the skillet, and pour in any meat juices that accumulated on the platter-the meat should be nearly submerged in braising liquid. Cover the pan, and adjust the heat to maintain the active simmer. Let the veal braise about 20 minutes, until cooked all the way through. Meanwhile, arrange a rack in the top third of the oven, and heat to 425°.
- Uncover the pan, and if the braising liquid is still near the top of the chops, let it boil down to thicken over high heat for a few minutes. Distribute the Taleggio slices equally over the meaty parts of the chops, and sprinkle a teaspoon grana over each cheese-topped chop.
- Set the skillet in the oven, and bake until the cheese is tinged with gold and the sauce has thickened. Carefully remove the hot pan from the oven. Lift the chops from the pan to a serving plate, and spoon sauce all around.
- This dish is so full of flavor that a vegetable with a gentle flavor will do best. I love boiled asparagus spears with just a drop of butter, allowing the veal sauce to flavor them. Braised spinach or Jerusalem artichokes would be very good as well.
VEAL CHOPS ITALIANO
I kind of threw this together last night when I had a couple of veal chops on hand, but none of my usual accompaniments. It turned out much better than I'd hoped and I'll definitely try it again.
Provided by Tom S.
Categories Veal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- If using dried thyme, rub it between your palms for a few seconds to release the oils and crush it to a course powder.
- Sprinkle the chops with the thyme, salt and pepper to taste.
- In a heavy skillet over medium-high heat, brown the chops on both sides using 2T of the oil.
- Remove the chops to a plate and add the shallots, garlic and crushed red pepper to the pan with another 1T of oil.
- When the garlic and shallots soften and start to brown, add the wine and boil until reduced by half, then add the tomatoes and their juices.
- As soon as the tomatoes start to boil, add the chops back to the pan, reduce the heat to medium and cover for about 10 minutes or so, just until the chops are about medium rare (or to taste).
- Remove the chops to a serving platter and add the butter and half of the parsley to the pan, swirling until the butter just melts and the sauce starts to thicken.
- Spoon the sauce over the chops, then drizzle the remaining 1T of olive oil over and sprinkle with the remaining parsley.
VEAL CHOPS WITH PESTO-STUFFED MUSHROOMS
Make and share this Veal Chops With Pesto-Stuffed Mushrooms recipe from Food.com.
Provided by figaro8895
Categories Veal
Time 37m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim fat from chops and place in a shallow dish. For marinade, in a small bowl, combine wine, garlic, sage, Worcestershire sauce, and oil. Pour over chops; close bag. Marinate at room temperature for 15 minutes (or in the refrigerator for up to 24 hours, turning bag occasionally).
- Drain chops, reserving marinade. Sprinkle chopes with freshly ground pepper. Grill chops on the rack of an uncovered grill directly over medium heat until desired doneness, turning and brushing once with marinade halfway through cooking. (12 to 14 minutes for medium rare or 15 to 17 minutes for medium).
- Meanwhile, carefully remove stems from mushrooms. Brush mushroom caps with reserved marinade. Place mushrooms, rounded sides up, on grill rack; grill for four minutes. Turn rounded sides down; spoon some pesto into each mushroom. Grill about four minutes more or until heated through. Serve the mushrooms with the chops.
Nutrition Facts : Calories 261.5, Fat 15, SaturatedFat 5.4, Cholesterol 98.8, Sodium 109.9, Carbohydrate 3.1, Fiber 0.7, Sugar 0.9, Protein 25.3
More about "veal chops stuffed with taleggio and broccoli recipes"
10 BEST VEAL LOIN CHOPS RECIPES | YUMMLY
From yummly.com
CLASSIC STUFFED VEAL CHOPS – MEAT & POULTRY ONTARIO
From meatpoultryon.ca
VEAL CHOPS WITH BROCCOLI RECIPE | EAT SMARTER USA
From eatsmarter.com
THE BEST GRILLED VEAL CHOPS - SOUFFLE BOMBAY
From soufflebombay.com
TUSCAN-STYLE VEAL CHOPS RECIPE - FOOD & WINE
From foodandwine.com
SIMPLE & ELEGANT: GRILLED VEAL CHOPS & BABY BROCCOLI
From tastewiththeeyes.com
VEAL CHOPS WITH SUNDRIED TOMATO GREMOLATA - VEAL.ORG - DISCOVER …
From veal.org
GRILLED VEAL CHOPS - VEAL – DISCOVER DELICIOUS
From veal.org
CHARRED BROCCOLI WITH TALEGGIO CHEESE SAUCE AND GREMOLATA RECIPE
From seriouseats.com
VEAL CHOPS STUFFED WITH MASCARPONE, PANCETTA, AND CARAMELIZED …
From plain.recipes
VEAL CHOPS STUFFED WITH TALEGGIO AND BROCCOLI (COSTOLETTE DI …
From recipelink.com
AIR FRY VEAL CHOPS : TOP PICKED FROM OUR EXPERTS - RECIPESCHOICE
From recipeschoice.com
STUFFED VEAL CUTLETS WITH PROSCIUTTO AND PROVOLONE
From kitchendivas.com
VEAL CHOPS STUFFED WITH CHEDDAR, FRESH THYME, BAY LEAF AND
From metro.ca
LIDIAS STUFFED VEAL CHOP RECIPES
From tfrecipes.com
VEAL CHOPS STUFFED WITH TALEGGIO AND BROCCOLI (COSTOLETTE DI …
From pinterest.co.uk
VEAL CHOPS STUFFED WITH FONTINA CHEESE & SPINACH
From christymajors.com
STUFFED VEAL CHOPS LIDIA BASTIANICH RECIPES
From tfrecipes.com
ROASTED STUFFED VEAL CHOPS | EMERILS.COM
From emerils.com
PERFECT VEAL CHOPS RECIPE WITH ROSEMARY BUTTER SAUCE
From izzycooking.com
THE BEST ITALIAN VEAL CHOP RECIPES EVER - THE PROUD ITALIAN
From theprouditalian.com
VEAL CHOPS STUFFED WITH TALEGGIO AND BROCCOLI RECIPE | EAT YOUR …
From eatyourbooks.com
VEAL CHOPS RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
10 BEST ITALIAN VEAL CHOP RECIPES | YUMMLY
From yummly.com
VEAL CHOPS STUFFED WITH CHEDDAR, FRESH THYME, BAY LEAF AND …
From api.metro.ca
HAM-AND-CHEESE STUFFED VEAL CHOPS RECIPE - MARCIA KIESEL | FOOD …
From foodandwine.com
EASY ITALIAN VEAL CHOPS - A CEDAR SPOON
From acedarspoon.com
VEAL CHOPS STUFFED WITH TALEGGIO & BROCCOLI | MUSTARD WITH MUTTON
From mustardwithmutton.com
RECIPE: VEAL CHOPS STUFFED WITH TALEGGIO AND BROCCOLI (COSTOLETTE …
From recipelink.com
VEAL CHOPS WITH BROCCOLI RECIPE - FOOD NEWS
From foodnewsnews.com
STUFFED MUSHROOMS WITH TALEGGIO - RECIPE BY COOKS AND KID
From cooksandkid.com
HERBED-GARLIC CHEESE STUFFED VEAL CHOPS - ONTARIO VEAL APPEAL
From ontariovealappeal.ca
VEAL CHOPS STUFFED WITH HERBS AND LEMON | WILLIAMS SONOMA
STUFFED VEAL CHOPS » BIG FLAVORS FROM A TINY KITCHEN
From bigflavorstinykitchen.com
SAUCE FOR VEAL CHOPS - COOKEATSHARE
From cookeatshare.com
STUFFED VEAL CHOP RECIPE | COOKING CHANNEL
From cookingchanneltv.com
12 VEAL IDEAS | VEAL, STUFFED PEPPERS, FOOD NETWORK RECIPES
From pinterest.com
VEAL STUFFED RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.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