SAGE VEAL CHOPS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 17m
Yield 4 servings
Number Of Ingredients 6
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.
VEAL CHOPS WITH SAGE
Provided by Molly O'Neill
Categories main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the veal chops in a large nonreactive pan. Whisk together 3 tablespoons of the olive oil and the lemon juice. Stir in 10 coarsely chopped sage leaves. Pour the mixture over the chops, cover and refrigerate for several hours, turning the chops occasionally.
- When ready to cook, preheat the oven to 200 degrees and place 2 large skillets over high heat. Remove the chops from the marinade and remove and discard any pieces of sage that may be clinging to them. Sprinkle each chop generously with salt and pepper. Divide the remaining 3 tablespoons oil between the pans. When the oil is very hot, place 2 chops in each pan and cook until well browned on one side, about 5 minutes. Turn and cook until the other side is browned and the chops are cooked to the desired doneness, 4 to 6 minutes, depending on their thickness. Place the chops on a platter, cover with foil and put them in the oven to keep warm while you prepare the sauce.
- Pour the grease out of 1 pan and add the wine. Add 5 chopped sage leaves and place over medium heat. Cook, scraping the bottom of the pan, until the wine has reduced to about 1/4 of its original volume. Remove from the heat and whisk in the butter. Season to taste with salt and pepper.
- Transfer the veal chops to 4 plates and pour the sauce over them. Garnish each plate with a few whole sage leaves and serve immediately with potato galettes (see recipe) and pan-grilled scallions with sea salt (see recipe) if desired.
VEAL CHOPS WITH SAGE & CREAMY SQUASH POLENTA
Enjoy time together at the weekend preparing this special dish for two
Provided by Sarah Cook
Categories Dinner, Lunch, Main course, Supper
Time 1h15m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. For the polenta, toss the squash and oil with a little salt, then roast for 40 mins until really tender. Whizz squash to a purée with the milk. Leave the oven on. Cook polenta following pack instructions. Once soft and creamy, stir in the purée and Parmesan with seasoning. Keep warm.
- Heat the butter and oil in an ovenproof pan (if you have one) until sizzling. Press a few sage leaves onto the chops, season generously, then fry over a high heat for 2 mins on each side until golden and crisp. Transfer to the oven for 5 mins to finish cooking (tip everything into a small roasting tin if your pan isn't ovenproof). Check the veal is just cooked through but still juicy, then rest for a few mins while you dish up the polenta and salad (see recipe below). If the polenta has firmed up too much, loosen with a splash more milk, then divide between two plates. Top each with a chop and spoon over any pan juices.
Nutrition Facts : Calories 881 calories, Fat 60 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 47 grams protein, Sodium 0.67 milligram of sodium
VEAL CHOPS WITH MUSTARD-SAGE BUTTER
Make and share this Veal Chops with Mustard-sage Butter recipe from Food.com.
Provided by Dancer
Categories Veal
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Rub both sides of veal with 1 1/2 tablespoons sage, garlic and pepper.
- Cover and chill 2 hours.
- Combine remaining 1 1/2 tablespoons sage, butter, vinegar, olive oil, mustard and parsley; stirring until blended, set aside.
- Place veal on rack coated with cooking spray; place rack in broiler pan.
- Broil 5 1/2 inches from heat (with electric oven door partially opened) 10 minutes on each side or to desired degree of doneness.
- Place dollop of butter mixture on top of each chop; serve immediately.
VEAL CHOPS WITH MUSHROOMS
Make and share this veal chops with mushrooms recipe from Food.com.
Provided by chia2160
Categories Veal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
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 MUSTARD-SAGE CRUST
Our home economists use stone-ground mustard to flavor moist veal chops. They easily bake in the oven for a quick-and-easy entree.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. Sprinkle veal chops on both sides with pepper and salt. Place bread crumbs in a shallow bowl. Combine the mustard, sage and garlic; spread over one side of each chop, then coat with bread crumbs. , Place chops, coated side up, on a rack in a shallow roasting pan. Bake 25-30 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 98 calories, Fat 4g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 457mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
VEAL WITH PROSCIUTTO AND SAGE
Categories Sauté Veal White Wine Prosciutto Sage Bon Appétit
Yield Makes 4 Servings
Number Of Ingredients 13
Steps:
- Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped shallots, sage, thyme and bay leaf and sautée 2 minutes. Add dry white wine and both stocks and boil until mixture is reduced to a cup, about 20 minutes. Add whipping cream and boil until reduced to sauce consistency, about 2 minutes. Season with salt and pepper. (Sauce can be prepared 4 hours ahead. Cover and refrigerate.)
- Pound each veal chop between sheets of waxed paper to 1/2-inch thickness. Sprinkle veal with salt and pepper. Dredge veal in flour; shake off excess. Heat 2 tablespoons olive oil in heavy large nonstick skillet over medium-high heat. Working in batches, add veal to skillet and sauté until cooked through, about 3 minutes per side.
- Wrap 1 prosciutto slice around center of each piece of veal. Arrange 2 veal pieces on each plate. Strain sauce, if desired. Bring sauce to simmer. Pour around veal and serve immediately.
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VEAL CHOP WITH LEMON, SAGE AND MASCARPONE
From giangiskitchen.com
Cuisine AmericanTotal Time 15 minsCategory Main Course, VealCalories 378 per serving
- Heat the oil and butter in a large skillet. When it is sizzling, add the chops and cook over high heat, turning over when the underneath is golden. Now add the sage leaves and garlic and season with salt and pepper. Add another knob of butter to the pan to prevent burning. Take out the sage leaves when they are crisp and move the garlic around, or remove if it is too dark.
- Turn chop on side to make sure all sided of the chops are nicely browned. Add the lemon to the pan and swirl it around. Add the mascarpone and swirl around. If the chops are cooked to desire doneness, remove to a warm plate while finishing the sauce. Add about 3 tablespoons of water to the pan and scrape up all the bits that are stuck to the bottom. Cook for another couple of minutes.
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- In a large nonstick frying pan, melt the butter over moderately low heat. Put the coated veal chops in the pan and cook until golden, about 4 minutes. Turn and cook until golden and just done, about 3 minutes longer. Serve with the lemon wedges.
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