Place the veal chops on a heated grill
irm.
Preheat broiler. Season veal chops. Cook for 4 mins
rocessor and the steel knife chop horseradish (if using fresh) and
Brown meat.
Mix all ingredients.
Bake at 350\u00b0 for 1 1/2 hours.
(For double recipe, bake 2 hours.)
eat until lightly smoking. Season veal chops with 1/2 teaspoon
Set out a large heavy skillet having a tight fitting cover. Heat in skillet olive oil.
Wipe with a clean, damp cloth and then slowly brown on both sides in skillet veal rib or loin chops. Meanwhile, combine tomatoes, garlic, oregano, salt, pepper, parsley, white wine and water.
Slowly add tomato mixture to browned veal.
Cover skillet and cook slowly for 45 minutes or until meat is tender when pierced with a fork.
Substitute 2 pounds beef round steak, cut about 3/4-inch thick for the veal chop.
Cook slowly about 1 1/2 hours.
Set aside.
Season the veal chops on both sides with
ith grilled meats). Season the veal chops with salt and pepper
Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. Cook chops until browned, 2 to 3 minutes per side.
Once browned, stir in mushrooms and cook for 1 minute. Add chicken broth and rosemary; cover, and simmer 10 minutes. Stir in red wine, increase heat, and cook, uncovered, until sauce is reduced by half. Veal chops may be removed at any time to prevent over-cooking, then returned to the pan for the final minute.
Drizzle with remaining 1 tablespoon olive oil, and serve.
Dip beef, pork, veal (chop suey meat) in flour; fry until dark brown.
Add celery and onions and cook until well done.
Add soy sauce and cook in oven for 2 hours.
Thicken with cornstarch.
Add 1 can soy bean sprouts 1/2 hour before serving.
Salt and pepper to taste.
Spread mustard over the chops and sprinkle with thyme. Marinate for 1 hour, Season with salt and cracked pepper.
Preheat oven to 450.
Heat oil in an ovenproof skillet on medium high heat. Sear chops about 2 minutes per side. Place skillet in oven and bake for 10 - 12 minutes or until chops are just pink inside.
Aioli: combine garlic, anchovies, mayonnaise, lemon juice and thyme, Season with salt and pepper, Stir in whipping cream. Serve beside the veal chop.
Place each slice of veal between 2 sheets of
oaf pan.*.
*NOTE: The best way to make the meatloaf
ontrol the final consistency.
Chop the peeled tomato halves well
Top one side of each veal cutlet with 2 sage leaves
ny excess liquid. when cool, chop finely and set aside.
Prepare your fruit -- chop your apples, pears, apricots
eavy skillet -- cast iron is best.
Add the sliced onion
Pound the veal until thin.
Chop mozzarella, prosciutto slices and parsley
If necessary, flatten the veal.
Season the flour with