Veal Chops With Fresh Basil Recipes

BASIL LEMON GRILLED VEAL CHOPS

Steps:

• Juice the lemon and grate zest.
• Process olive oil, basil, juice and zest of lemon, garlic, and mustard in a blender or food processor until basil is minced. Transfer basil mixture to a nonmetallic bowl. Add veal chops. Marinate 30 minutes at room temperature or in refrigerator at least 2 hours.
• Prepare grill. Grill over medium-hot coals about 7 minutes per side, turning once and basting with marinade. Garnish with basil sprigs and lemon wedges.

VEAL CHOPS, WITH FRESH BASIL

Steps:

• Dredge the chops lightly with flour. In a large skillet, brown chops. Remove them and set aside. Add the onion and soften with the garlic and prosciutto.
• Return the chops to the skillet, overlapping them slightly if necessary. Add the basil (reserving some to garnish) and mushrooms and cook for 15 to 20 minutes, or until the chops are cooked. They should be pink in the middle.
• Remove the chops from the pan. Add the wine, salt and pepper and bring to a boil. Cook for two to three minutes. Return the chops to the pan, and heat through. Sprinkle with reserved basil and serve.

BASIL-CRUSTED VEAL CHOPS

Steps:

• Preheat oven to 450°F. Mix basil, 1/4 cup breadcrumbs, Parmesan, butter and mustard in small bowl. Season with salt and pepper.
• Pat veal chops dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large ovenproof skillet over high heat. Add veal. Cook until brown, about 1 minute per side. Remove from heat. Press basil mixture onto top of veal chops. Sprinkle 1 tablespoon remaining breadcrumbs over each. Roast in oven until cooked to desired doneness, about 15 minutes for medium-rare.

GRILLED VEAL CHOP WITH FRESH GARLIC AND BASIL

Steps:

• Put 2 teaspoons of extra virgin olive on a plate; sprinkle white pepper on the extra virgin olive oil. Take the veal chop and lightly coat it on both sides with the extra virgin olive oil and white pepper mixture. Then grill or broil the veal chop to your preference. When the veal chop is cooked remove from heat. Set aside on a warm platter.
• Using a non stick pan heat the 1/4 cup of extra virgin olive oil add the garlic and let it brown for 3 minutes, add 8 ounces of water and 10 leaves of basil, stem and all. Add in 3 teaspoons of flour; let everything amalgamate and using a wooden spoon stir for 10 minutes to create the flavor of the sauce and thickness. After the sauce is ready remove from heat, strain and serve on top of the veal chop. Sprinkle with salt and pepper, if needed.

VEAL CHOPS BEAU SéJOUR

Steps:

• Lightly dredge the chops on all sides in flour. In a lidded skillet large enough to hold all 6 chops, heat the oil and 3 tablespoons of the butter. Brown the chops on all sides, 8 to 10 minutes total.
• Scatter the garlic cloves around the chops. Cut each bay leaf into 3 pieces. Place 1 piece on each chop. Add thyme, salt and pepper. Cook the chops, tightly covered, over moderate to low heat for about 20 minutes, or until they are cooked through and the natural sauce in the skillet is syrupy. Transfer the chops to a hot serving dish and keep warm. Leave the garlic and bay leaves in the skillet.
• Add the vinegar to the skillet and cook over medium-high heat, stirring, until it has evaporated. Add the stock and ¼ cup water and reduce to your liking. Check the seasoning. Turn off the heat and swirl in the remaining tablespoon of butter. Pour the sauce over the chops and garnish each chop with 1 clove of garlic and 1 piece of bay leaf. Serve immediately.

GRILLED VEAL CHOPS WITH ARUGULA AND BASIL SALAD

Steps:

• Start salad:
• Whisk together oil, lemon juice, 1/2 tsp salt, and 1/2 tsp pepper in a large bowl until combined, then stir in tomatoes and onion.
• Make Veal:
• Preheat oven to 350°F with rack in middle.
• Gently pound chops (avoiding bone) to 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin.
• Toast bread crumbs in a large 4-sided sheet pan in oven, stirring once or twice, until dry but not golden, 7 to 10 minutes. Cool completely.
• Stir crumbs together with cheese and 1/4 tsp each of salt and pepper in a shallow bowl or pie plate. Sprinkle chops with 1/4 tsp each of salt and pepper.
• Line a large baking sheet with wax paper. Put oil in another shallow bowl or pie plate. Dip each chop in oil, letting excess drip off, then dredge both sides of chop (and bone) in bread-crumb mixture, pressing gently to help crumbs adhere. Transfer to baking sheet.
• Prepare a grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
• Oil grill rack, then grill chops, covered only if using a gas grill, turning once, until just cooked through and golden brown and grill marks appear, about 8 minutes total.
• Finish salad:
• Just before serving, add arugula and basil to salad and toss, then season with salt and pepper. Serve over chops.

VEAL CHOP WITH PORTABELLO MUSHROOMS

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.