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 aside.
Season the veal chops on both sides with
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.
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.
Top one side of each veal cutlet with 2 sage leaves
Prepare your fruit -- chop your apples, pears, apricots
ny excess liquid. when cool, chop finely and set aside.
Pound the veal until thin.
Chop mozzarella, prosciutto slices and parsley
Place each slice of veal between 2 sheets of
If necessary, flatten the veal.
Season the flour with
Peel and chop the onions.
Clean and slice the mushrooms.
Cut the veal in thin strips and turn them lightly in flour.
Heat the butter in a skillet and sear the meat in it quickly, then remove and keep it warm.
Fry the onion until it is transparent and add the mushrooms.
Pour in the wine and cream and quickly heat.
Add the veal back into the wine sauces and season to your taste with salt and freshly ground pepper.
Sprinkle the dish with parsley and serve.
Berner Rosti is the traditional accompaniment.
r pie plate. Dip each chop in oil, letting excess drip
hat has formed. Add the veal and cook, stirring, until the