Best Braised Veal Chops Recipes

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.

MARSALA BRAISED VEAL CHOPS

Steps:

• Pre-heat oven to 350 Season the veal shops with salt and pepper on both sides. In a large, nonstick skillet gently brown the chops on both sides in 2 tablespoons of olive oil. Place the browned chops in a wide shallow baking pan. Add the carrot, celery and 1/2 cup onion to the skillet and saute until lightly browned. Deglaze the pan with the marsala. Stir in the tomato paste and boil for 3 minutes. Pour this liquid over the chops, cover the baking pan and bake in a preheated 350 degree oven for 1 1/2 hours. Mean while, heat remaining olive oil in a skillet. Add remaining onion, thyme, marjoram, and anchovies and cook over moderate heat until the onion is softened about 2 minutes. Add the spinach and garlic and cook until the mixture is dry. Stir in pine nuts, season to taste with salt and pepper. Set aside. To serve reheat spinach mixture over low heat, stir in cheese, Serve alongside veal chop, spoon sauce on top of chop.

BRAISED RICE WITH LAMB CHOPS, SAUSAGES AND VEAL STRIPS TOPPED WITH MUSHROOMS AND A BASIL TOMATO SAUCE

Steps:

• Heat a heaping tablespoon of olive oil in a fry pan with 1 tablespoon of margarine and add onions. When the onions are slightly brown add the garlic and continue to stir. Add the rice to the pan, and pour in about 1 cup of champagne. As the rice begins to cook, add a pinch of salt and stir continuously.
• Pour some olive oil on the lamb chops and sprinkle some parsley flakes on them. Then add the lamb and sausages to a hot grill and cook well on both sides.
• Slice the veal and sear the pieces in a hot frying pan on both sides. Once cooked through, add the veal, chopped sausages and lamb chops to the rice mixture.
• In a separate frying pan heat 1 tablespoon of butter and saute the sliced mushrooms. Once cooked, add them to the rice mixture.
• Heat the tomato sauce in a pan and add 3 pinches of dried basil. Add the sauce to the rice mixture and sprinkle some Parmesan cheese over the top.
• Finally cut up a bundle of scallions and sprinkle over the rice and serve.

DOUBLE VEAL CHOPS WITH BRAISED SPRING VEGETABLES

Steps:

• In a heavy skillet large enough to hold the veal chops in one layer, add 2 tablespoons of olive oil and 1 tablespoon butter. Add the veal trimmings. Over medium-high heat, brown for 5 minutes, stirring. Add the veal chops and garlic. Season well with sea salt and pepper. Cook the veal chops for about 10 minutes a side, moving the chops around the pan periodically. Remove the veal chops, leaving the garlic and the veal trimming in the pan. Drain all fat from the skillet.
• Add the chicken broth to the pan. Deglaze over high heat, reducing by half. Check seasonings. Return the veal chops to the pan with any of their accumulated juices. Remove from the heat, and keep warm.
• Meanwhile, in a large skillet, preferably cast iron, brown the pancetta over medium heat in 2 tablespoons olive oil. Cook for 2 minutes, stirring, and add the potatoes, carrots, onions, salsify and scallions. Reduce heat to medium-low. Cook, stirring, for 30 minutes.
• Bring 4 cups of salted water to a boil. Add the asparagus, sugar snap peas and broccoli rabe. Return to a boil, and cook for 1 minute. Drain well.
• Add remaining butter to the vegetable skillet. Add the drained vegetables. Check for seasonings.
• Slice the veal thinly and serve with vegetables and reduced pan juices. Include garlic cloves if desired.

BRAISED VEAL CHOPS

Steps:

• 1 On a piece of wax paper, mix together the flour and salt and pepper to taste. 2 In a skillet large enough to hold all of the chops in a single layer, melt the butter over medium heat. Pat the chops dry. Dip the chops in the flour and shake off the excess. Add the chops to the skillet and brown them about 3 minutes. Turn the chops over with tongs and brown on the other side, about 2 minutes. 3 Scatter the onion, carrot, pancetta, sage, and rosemary around the chops. Cook until the vegetables are softened, about 5 minutes. 4 Add the wine and broth and bring to a simmer. Reduce the heat to low. Cover and cook 1 hour, turning the chops occasionally, until the veal is very tender when pierced with a fork. Add a little water if the sauce becomes too thick. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.