Veal Chops Umbrian Style Recipe 435

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VEAL CHOPS UMBRIAN-STYLE RECIPE - (4.3/5)



Veal Chops Umbrian-Style Recipe - (4.3/5) image

Provided by Tincard

Number Of Ingredients 18

Dressing:
1/2 packed cup fresh basil leaves
1/2 cup extra-virgin olive oil
1/4 packed cup fresh mint
2 tablespoons chopped fresh marjoram
2 tablespoons white wine vinegar
1 tablespoon anchovy paste
1 tablespoon chopped fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, smashed
Juice from 1 large lemon (about 1/4 cup fresh lemon juice)
1/2 small red onion, roughly chopped
Veal Chops:
3 tablespoons extra-virgin olive oil
Four 8-ounce 3/4-inch-thick bone-in veal rib chops
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

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. Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/umbrian-style-veal-chops-recipe.html?oc=linkback

VEAL CHOPS, MILAN STYLE



Veal Chops, Milan Style image

Number Of Ingredients 6

4 veal rib chops, about 3/4 inch thick
1 cup plain dry bread crumbs, preferably homemade
2 large eggs
1 teaspoon salt
4 tablespoons unsalted butter
1 lemon, cut into wedges

Steps:

  • 1 Trim off the fat around the edge of the chops. Place the chops between two sheets of plastic wrap. Gently pound the meat to a 1/4-inch thickness. 2 Spread the bread crumbs on a piece of wax paper. In a shallow plate, beat the eggs with the salt and place it next to the wax paper. Dip the chops in the egg mixture, then in the bread crumbs, patting to coat the chops completely. Place the chops on a rack to dry for 10 minutes. 3 In a skillet large enough to hold the chops in a single layer, melt the butter over medium heat. When the butter foam subsides, add the chops and cook until browned and crisp, 3 to 4 minutes. Turn the chops over with tongs and brown the other side about 3 minutes. 4 Serve hot with lemon wedges. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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