Best Veal Chops With Roquefort Butter Recipes

Basil-Crusted Veal Chops image

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.

Roquefort Butter image

Provided by Ina Garten

Categories condiment

Time 5m

Yield 1/2 cup

Number Of Ingredients 3

4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 ounces good Roquefort cheese
1 tablespoon chopped scallions

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.

Sage Veal Chops image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 17m

Yield 4 servings

Number Of Ingredients 6

4 (1-inch thick) veal chops
Salt and freshly ground black pepper
6 sprigs fresh sage, leaves stripped and chopped, about 4 tablespoons
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1/2 cup dry white wine, eyeball it

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.