Best Veal Chops With Tomato Orange Basil Sauce Recipes

Veal Cutlets with Tomato and Basil Sauce image

Provided by Bettina Ciacci

Yield Makes 4 servings

Number Of Ingredients 10

1 pound veal cutlets (about 8 small)
All purpose flour
6 tablespoons (about) olive oil
4 large garlic cloves, chopped
2 14 1/2- to 15-ounce cans diced tomatoes in juice
1/4 cup (packed) chopped fresh basil
2 tablespoons chopped Italian parsley
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
8 ounces mozzarella cheese, thinly sliced

Steps:

Sprinkle veal with salt and pepper; dust with flour to coat lightly. Heat 4 tablespoons olive oil in heavy large skillet over medium-high heat. Working in batches, add veal to skillet and sauté until brown, about 2 minutes per side. Transfer veal to plate. Add remaining 2 tablespoons olive oil to same skillet. Add garlic and sauté until fragrant, about 30 seconds. Add tomatoes with juices, basil, parsley, oregano and dried red pepper. Bring sauce to boil. Reduce heat to medium-low; simmer until flavors blend and sauce thickens slightly, scraping up browned bits, about 8 minutes. Season with salt and pepper. Arrange cutlets atop sauce. Top each with cheese. Cover; simmer until veal is tender and cheese melts, about 5 minutes.

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.

Veal Chops in Tomato Sauce image

Yield serves 2

Number Of Ingredients 8

2 tablespoons vegetable oil
2 loin veal chops
1 onion, sliced
1 or 2 cloves garlic, chopped
3 ripe tomatoes, skinned and chopped
1 teaspoon sugar, or to taste
Salt and pepper
1 tablespoon chopped flat-leaf parsley

Steps:

Heat the oil in a skillet, and sauté the chops very briefly to brown them lightly on both sides. Remove them from the pan.
Fry the onion in the same oil until golden. Add the garlic and stir until the aroma rises. Then add the tomatoes and season with sugar, salt, and pepper.
Return the chops to the pan and cook gently, turning them over once, for about 10 minutes, or until the meat is tender and the sauce is rich, adding a drop of water if it becomes too dry. Serve with chopped parsley on top.

Veal Chop Milanese with Tomato and Basil Vinaigrette image

Provided by Food Network

Yield 4 to 6 portions

Number Of Ingredients 15

4 rib veal chops, pounded to a thin paillard or cutlet with bone still attached
1 cup flour
3 eggs
1/4 cup milk
2 tablespoons pure olive oil plus 1/3 cup for sauteing
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups bread crumbs
1/4 cup chopped Italian parsley
1/4 cup grated Parmesan cheese
1 large beefsteak tomato, about 3/4 to 1 pound, seeds removed and cut into 1/2-inch dice
8 to 10 basil leaves, hand shredded
3 tablespoons fresh lemon juice
1/2 cup extra virgin olive oil
Salt and fresh ground black pepper to taste

Steps:

Pound the veal (or have the butcher do this ahead of time) to a 1/4-inch thin and broad cutlet, leaving the bone still attached. Set aside while you prepare the breading setup. Put the flour on a dish large enough to dredge the veal on. Combine the eggs, milk, 2 tablespoons olive oil and salt and pepper in a large bowl or dish with sides high enough to hold the liquid and veal chops.
Next, combine the bread crumbs, parsley and Parmesan cheese in a large flat casserole so that the process of breading may be kept neat and tidy.
Make the tomato vinaigrette by combining the diced tomato with the shredded basil leaves in a bowl. Stir in the lemon juice, whisk in the oil and season with salt and pepper. Set aside.
Heat the 1/3 cup olive oil in a large saute pan over medium heat. Cook the veal cutlets one at a time, or if they are small enough and your pan is large enough, two at a time. As you saute the veal, brown one side and keep the veal warm in a 250 degree oven while the rest are cooked. Serve the veal with a generous spoonful of the Tomato Basil Vinaigrette over the top.

Veal Chops with Tomato-Orange-Basil Sauce image

Yield Serves 4

Number Of Ingredients 10

3/4 cup fresh orange juice
1/2 cup dry white wine
1/4 cup minced shallots
2 tablespoons minced orange peel (orange part only)
1/4 cup whipping cream
5 tablespoons butter
4 6-ounce veal loin chops
1 cup chopped seeded peeled tomato
1/4 cup thinly sliced fresh basil or 1 1/2 teaspoons dried, crumbled
Fresh basil sprigs (optional)

Steps:

Combine first 3 ingredients and 1 tablespoon orange peel in heavy small saucepan. Boil until mixture is reduced to 3 tablespoons, about 10 minutes. Add cream and boil 1 minute. Set sauce aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
Melt 1 tablespoon butter in heavy large skillet over medium heat. Season veal with salt and pepper. Sauté veal until just cooked through, about 4 minutes per side. Transfer to plates; keep warm.
Reheat sauce over low heat. Whisk in remaining 4 tablespoons butter. Stir in tomato, sliced basil and remaining 1 tablespoon orange peel. Season to taste with salt and pepper. Ladle sauce over veal. Garnish with basil sprigs if desired.