Best Veal Chops With Fresh Basil Recipes

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GRILLED VEAL CHOP WITH FRESH GARLIC AND BASIL



Grilled Veal Chop with Fresh Garlic and Basil image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 8

1/4 cup and 2 teaspoons extra virgin olive oil
White pepper
10 ounces water
4 veal chops, 13 ounces or smaller
3 teaspoon white flour
15 cloves fresh garlic
1 bunch fresh basil
Salt and pepper

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.

BASIL LEMON GRILLED VEAL CHOPS



Basil Lemon Grilled Veal Chops image

Make and share this Basil Lemon Grilled Veal Chops recipe from Food.com.

Provided by Nyteglori

Categories     Veal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup olive oil
1 cup fresh basil, chopped
1 lemon
2 -3 garlic cloves, minced
1 tablespoon Dijon mustard
4 veal chops, 1 inch thick
fresh basil sprig
lemon wedge

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.

Nutrition Facts : Calories 251.7, Fat 27.3, SaturatedFat 3.8, Sodium 44, Carbohydrate 4.2, Fiber 1.8, Sugar 0.1, Protein 0.8

UMBRIAN-STYLE VEAL CHOPS



Umbrian-Style Veal Chops image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

1/2 packed cup fresh basil leaves
1/2 cup extra-virgin olive oil
1/4 packed cup fresh mint
2 tablespoons chopped fresh marjoram
2 tablespoons white wine vinegar
1 tablespoon anchovy paste
1 tablespoon chopped fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, smashed
Juice from 1 large lemon (about 1/4 cup fresh lemon juice)
1/2 small red onion, roughly chopped
3 tablespoons extra-virgin olive oil
Four 8-ounce 3/4-inch-thick bone-in veal rib chops
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • For the dressing: Place the basil, oil, mint, marjoram, vinegar, anchovy paste, rosemary, salt, pepper, garlic, lemon juice and onion in the bowl of a food processor. Blend until chunky. Let the mixture stand for 20 minutes.
  • For the veal chops: Heat the oil in a large skillet over medium-high heat. Sprinkle the chops with the salt and pepper. Cook to medium rare, 10 to 12 minutes, turning the chops over halfway through the cooking time. Let the chops rest for 5 minutes.
  • Spoon the dressing on top of the chops and serve.

BASIL-CRUSTED VEAL CHOPS



Basil-Crusted Veal Chops image

Categories     Mustard     Roast     Valentine's Day     Basil     Meat     Veal     Winter     Anniversary     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 7

1/4 cup minced fresh basil
1/4 cup plus 2 tablespoons fresh breadcrumbs made from crustless French bread
1/4 cup (packed) freshly grated Parmesan cheese
2 tablespoons (1/4 stick) butter, room temperature
2 teaspoons coarse-grained mustard
2 8-ounce veal loin chops (each about 1 1/2 inches thick)
1 tablespoon olive oil

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 CHOPS WITH RAW SAUCE



Grilled Veal Chops with Raw Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 33m

Yield 4 servings

Number Of Ingredients 10

4 vine ripe tomatoes, cut into 8 wedges, each wedge cut in 1/2
1/2 cup, 10 leaves, fresh basil leaves, torn
1 handful flat leaf parsley, coarsely chopped
1 small red onion, thinly sliced
Salt and pepper
3 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil, divided
4 bone-in rib veal chops about 1 to 1 1/2 inches thick
1 pound fresh spinach, trimmed of thick stems and washed
1/2 cup pitted kalamata olives, roughly chopped

Steps:

  • In a bowl combine the tomatoes, basil, parsley, red onion, salt, pepper, balsamic vinegar and about 2 tablespoons extra-virgin olive oil. Allow the tomatoes to sit for 10 minutes so that the salt will leach out the juice of the tomatoes.
  • Heat a grill pan or outdoor grill to medium high-high heat. Drizzle 2 tablespoons extra-virgin olive oil, eyeball it, on a plate. Place chops on plate and turn in extra-virgin olive oil using tongs and season both sides liberally with salt and pepper. Once the grill pan or grill is screaming hot, add the chops and cook on the first side for 5 minutes. Resist the temptation to move the chops around, you want nice grill markings and a good crust on them. Before flipping the chops, reduce the heat to medium or move chops a little off to the side on an outdoor grill for more indirect heat. Flip and cook them on the second side for 7 to 8 minutes, remove the chops and let them rest covered with a tented piece of aluminum foil for about 5 minutes.
  • Once the chops are cooked and rested, add the spinach and olives to the tomatoes and toss to coat. Serve the salad on or alongside the chops and spoon out some of the tomato balsamic juice from the bottom of the salad bowl to top each chop.

VEAL CHOPS, WITH FRESH BASIL



Veal Chops, With Fresh Basil image

Provided by Moira Hodgson

Categories     dinner, easy, main course

Time 30m

Yield Four servings

Number Of Ingredients 10

4 veal chops
Flour for dredging
2 tablespoons olive oil
1 medium onion, sliced
1 clove garlic, minced
4 tablespoons prosciutto, chopped
1/2 cup fresh basil leaves
1/4 pound mushrooms, sliced or left whole if small
1/4 to 1/2 cup dry white wine
Coarse salt and freshly ground pepper to taste

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.

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