Best Veal Chop With Radicchio White Beans And Rosemary Recipes

PAN SEARED VEAL CHOPS WITH ROSEMARY

Steps:

• Rub the chops with 1 Tbsp.
• oil, garlic, rosemary, 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 on one side, and flip.
• Remove chops from pan to a baking dish, brown side down and roast at 375ºF.
• for 10 minutes.
• Add wine and stock to cast iron pan and stir up brown bits from the bottom.
• Serve chops with juice from pan.

PAN SEARED VEAL CHOP WITH ROSEMARY

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.

GRILLED VEAL CHOPS WITH ROSEMARY

Steps:

• Whisk oil, wine, rosemary, garlic, salt and pepper to blend in 13 x 9 x 2-inch glass baking dish. Add veal chops to dish and turn to coat with marinade. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning veal occasionally.
• Prepare barbecue (medium-high heat) or preheat broiler. Remove veal from marinade, shaking off excess. Season veal with salt and pepper. Lightly oil grill. Grill or broil veal to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with rosemary sprigs and serve.

VEAL CHOPS WITH STEWED TOMATOES AND WHITE BEANS

Steps:

• For a comforting and easy to make main course try Chuck Hughes' seared veal chops served with cherry tomatoes and white beans
• Preheat the oven to 350 degrees F.
• For the beans: Soak the dry beans overnight in water. Rinse and drain the beans. In an ovensafe saute pan, heat the oil and add the shallot, sauteing until translucent. Add the garlic and continue cooking for 1 minute. Add the tomatoes, white beans, and veal stock. Stir and add rosemary and thyme. Season with salt and pepper. Place in the oven and bake for 30 minutes. Remove and keep warm.
• For the veal chops: Season the veal chops with salt and pepper, drizzle with olive oil and set aside.
• In a large skillet, sear the veal chops in vegetable oil until browned on both sides, about 3 minutes each. Remove from skillet and put the veal chops in the oven for about 12 minutes.
• For serving: When ready to serve, spoon tomato and bean mixture on top of veal chops. Garnish with lemon zest and a drizzle of olive oil. Serve with thick slices of grilled country bread, some olive oil and grated garlic.

VEAL CHOPS WITH ROSEMARY CREAM SAUCE

Steps:

• Heat up a saute pan and spray with non-stick olive oil spray (or use 1 tbsp olive oil). Place chops in pan and sear on each side about 3-4 minutes each. Chops will not be cooked through.
• Remove chops from skillet and add the wine to deglaze. When wine is reduced by half add cream, rosemary and nutmeg and bring to a boil.
• Put chops back in skillet and continue to cook until the cream is reduced by about half. Salt and pepper to taste.

VEAL CHOPS WITH STEWED TOMATOES AND WHITE BEANS

Steps:

• Preheat the oven to 350 degrees F.
• For the beans:.
• Soak the dry beans overnight in water. Rinse and drain the beans. In an ovensafe saute pan, heat the oil and add the shallot, sauteing until translucent. Add the garlic and continue cooking for 1 minute. Add the tomatoes, white beans, and veal stock. Stir and add rosemary and thyme. Season with salt and pepper. Place in the oven and bake for 30 minutes. Remove and keep warm.
• For the veal chops:.
• Season the veal chops with salt and pepper, drizzle with olive oil and set aside.
• In a large skillet, sear the veal chops in vegetable oil until browned on both sides, about 3 minutes each. Remove from skillet and put the veal chops in the oven for about 12 minutes.
• For serving:.
• When ready to serve, spoon tomato and bean mixture on top of veal chops. Garnish with lemon zest and a drizzle of olive oil. Serve with thick slices of grilled country bread, some olive oil and grated garlic.

VEAL CHOP WITH RADICCHIO, WHITE BEANS, AND ROSEMARY

Steps:

• Mince 1 garlic clove and mash to a paste with 1/4 teaspoon salt, then transfer to a shallow bowl. Stir in 1 tablespoon oil, 1/4 teaspoon rosemary, and 1/4 teaspoon pepper. Add veal and turn once or twice to coat.
• Heat remaining tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook veal, turning over once, until golden and just cooked through, 6 to 7 minutes total. Transfer veal to a plate.
• Finely chop remaining garlic clove and add to skillet, then cook over moderate heat, stirring, until golden, about 30 seconds. Add radicchio and beans and cook, stirring, until radicchio begins to wilt, about 2 minutes. Add vinegar and cook until most of vinegar is evaporated. Whisk together broth and cornstarch, then add to bean mixture and boil, scraping up brown bits, until sauce is thickened slightly and about two thirds of liquid is evaporated, about 4 minutes. Remove from heat and stir in remaining 1/4 teaspoon rosemary, 1/8 teaspoon salt, and 1/4 teaspoon pepper. Serve veal with radicchio and beans.