Best Veal Chop Gratinato Recipes

Pan Seared Veal Chop with Rosemary image

Provided by Food Network Kitchen

Yield 2 servings

Number Of Ingredients 7

2 veal chops, about 3/4-inch thick
2 cloves garlic, finely chopped
1 tablespoons fresh rosemary, finely chopped
2 tablespoons olive oil
Salt and pepper
1/2 cup white wine
1/4 cup chicken stock

Steps:

Rub the chops with the garlic and rosemary, 1 tablespoon oil and salt and pepper and let sit on a plate for 15 minutes. Heat a large cast iron skillet over medium high heat and add remaining oil. Add chops to pan and cook until golden brown and then flip. Remove chops from pan to a baking dish and roast in 375 degrees F. oven for 10 minutes. Add wine and stock to cast iron pan and stir up brown bits from bottom. Serve chops with juice from pan.

Veal Chop a la Gabe image

Provided by Food Network

Categories main-dish

Time 45m

Yield 1 serving

Number Of Ingredients 20

1 cup oil
4 large eggs, beaten
1 tablespoon grated Romano
Chopped fresh Italian parsley, for seasoning
Salt and pepper
1 veal chop, fat trimmed off and pounded paper thin
All-purpose flour, for dusting veal chop
3 cups plain breadcrumbs
Oil, for frying toppings
1 tablespoon chopped fresh garlic
1 teaspoon chopped fresh Italian parsley
Salt and pepper
Lemon juice, for topping
Fried Potatoes, recipe follows
1 cup vegetable oil
2 medium potatoes, peeled and diced small
2 tablespoons diced green and red peppers
Salt and pepper
Pinch chopped fresh parsley
Pinch dried oregano

Steps:

For the veal: Heat oil in a deep fry pan. Meanwhile, stir together eggs, Romano, some parsley and some salt and pepper in a bowl. Dust the veal with flour, then dip in the egg wash, followed by the breadcrumbs, being sure to coat well with crumbs.
Cook the veal on both sides until golden brown. Remove the veal and discard the oil.
For the potatoes: Using the same pan, heat some oil. Add garlic, parsley and some salt and pepper. Once the garlic starts to burn, add lemon juice. Spoon mixture over a bed of fried potatoes and top with the veal.
Add oil to a pan and heat oil, then add potatoes, peppers and some salt and pepper. Cook until potatoes are golden brown, then toss with parsley and oregano.

Veal Chops with Roquefort Butter image

Provided by Ina Garten

Categories main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 6

4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 ounces good Roquefort cheese
1 tablespoon chopped scallions
8 (1-inch-thick) veal chops
Kosher salt
Freshly ground black pepper

Steps:

Place the butter and Roquefort cheese in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until smooth. Add the scallions and mix until combined. Cut a strip of parchment paper 4 1/2 inches wide and place the mixture on the short end of the paper. Roll into a log about 1 inch in diameter, rolling the parchment paper around the butter mixture. Chill.
Sprinkle both sides of the veal chops generously with salt and pepper. Allow to sit at room temperature for 15 to 30 minutes. Meanwhile, prepare a charcoal grill with hot coals. When the coals are hot, grill the chops for 6 to 8 minutes on each side, until almost cooked through. Remove to a platter and cover with aluminum foil. Allow to rest for 15 minutes. Serve with 1 or 2 slices of cold Roquefort butter on each chop.