SAGE VEAL CHOPS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 17m
Yield 4 servings
Number Of Ingredients 6
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.
GRILLED VEAL CHOPS WITH CAPER AND SAGE SAUCE
Provided by Jacques Pépin
Categories Roast Father's Day Dinner Lemon Meat Veal Fall Summer Winter Anniversary Grill Grill/Barbecue Sage Parsley Lemon Juice Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 15
Steps:
- Heat a grill until it is very hot. Preheat the oven to 150 degrees.
- Rub the chops with the oil and sprinkle them with the salt and pepper. Put the chops on the clean grill rack and cook for about 2 1/2 minutes on each side. Transfer them to the oven and let them rest and finish cooking for at least 10 minutes (the chops can be kept in the oven for up to 30 minutes).
- MEANWHILE FOR THE SAUCE:
- Mix all the ingredients in a bowl.
- At serving time, place a chop on each of four plates and coat with the sauce.
GRILLED VEAL CHOPS WITH SAGE JUS
Provided by Food Network
Time 1h15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Prepare a medium-hot charcoal fire. Heat 2 tablespoons olive oil in a heavy skillet on low. Add garlic and sage leaves and cook very slowly for 30 minutes. Season veal chops with salt and pepper and brush with a little olive oil. Grill until medium-rare, about 15 minutes, turning once.
- Heat remaining tablespoon olive oil in a large, heavy frying pan on high. Add chops and sear until just pink inside, 5 minutes more, turning once. Remove chops to 4 warmed dinner plates. Deglaze pan with stock or water and reduce over high heat to 1/2 cup of liquid, scraping bottom of pan to incorporate any browned bits. Reduce heat and add garlic-sage oil to the pan. Cook for 1 minute and adjust seasoning to taste. Strain jus over each chop and serve garnished with fresh sage leaves.
GRILLED VEAL CHOPS WITH OLIVES, CAPERS, AND SAGE
I found this on the internet and Russell cooked it tonight for a special dinner for the two of us. Veal chops are almost my favourite meat, and I have beautiful sage in the garden right now. I have to admit we didn't do the bit about frying the sage leaves for garnish, but it was still wonderful over creamy mashed potatoes.
Provided by JustJanS
Categories Veal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Warm 1/2 inch olive oil in the bottom of a frying pan over medium-high heat.
- When the oil is hot, add the sage leaves and cook until crisp, 30 to 60 seconds; remove from the pan and drain on paper towels.
- Reserve for garnishing.
- Heat 1 tablespoon of the extra virgin olive oil in a large frying pan over medium heat.
- Add the veal chops and cook until golden, 5 to 6 minutes.
- Turn the veal chops, season with salt and pepper, and continue to cook until golden and cooked to medium rare, 5 to 6 minutes.
- Remove from the pan, place on a warm platter, cover with foil, and keep warm.
- Increase the heat to medium-high, add the remaining I tablespoon extra virgin olive oil and the garlic, and cook until the garlic is soft, about 15 seconds.
- Add the white wine and simmer until the wine has almost evaporated, 3 to 5 minutes. Add the chicken stock and reduce by half, 3 to 5 minutes.
- Add the olives, capers, and fresh sage and stir together.
- Add the lemon juice and salt and pepper to taste.
- To serve, place one chop on each plate and spoon the sauce, olives, and capers over the top and around the sides.
- Garnish with crisp sage leaves and serve immediately.
GRILLED VEAL CHOPS WITH ROSEMARY
Categories Broil Low Carb Wheat/Gluten-Free Rosemary Veal Spring Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Whisk oil, wine, rosemary, garlic, salt and pepper to blend in 13 x 9 x 2-inch glass baking dish. Add veal chops to dish and turn to coat with marinade. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning veal occasionally.
- Prepare barbecue (medium-high heat) or preheat broiler. Remove veal from marinade, shaking off excess. Season veal with salt and pepper. Lightly oil grill. Grill or broil veal to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with rosemary sprigs and serve.
GRILLED LEMON-PARSLEY VEAL CHOPS
Categories Beef Herb Marinate Low Carb Backyard BBQ Dinner Lemon Veal Summer Grill/Barbecue Parsley Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- For veal:
- Whisk first 5 ingredients in small bowl to blend. Arrange veal chops in 15x10x2-inch glass baking dish. Sprinkle chops on both sides with salt and pepper. Pour marinade over chops; turn to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
- For topping:
- Stir together Italian parsley, lemon peel, rosemary, and garlic in small bowl to blend.
- Prepare barbecue (medium-high heat). Remove chops from marinade and sprinkle generously with salt and pepper. Grill chops until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer chops to serving platter; sprinkle each with topping.
VEAL CHOPS WITH SAGE
Provided by Molly O'Neill
Categories main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the veal chops in a large nonreactive pan. Whisk together 3 tablespoons of the olive oil and the lemon juice. Stir in 10 coarsely chopped sage leaves. Pour the mixture over the chops, cover and refrigerate for several hours, turning the chops occasionally.
- When ready to cook, preheat the oven to 200 degrees and place 2 large skillets over high heat. Remove the chops from the marinade and remove and discard any pieces of sage that may be clinging to them. Sprinkle each chop generously with salt and pepper. Divide the remaining 3 tablespoons oil between the pans. When the oil is very hot, place 2 chops in each pan and cook until well browned on one side, about 5 minutes. Turn and cook until the other side is browned and the chops are cooked to the desired doneness, 4 to 6 minutes, depending on their thickness. Place the chops on a platter, cover with foil and put them in the oven to keep warm while you prepare the sauce.
- Pour the grease out of 1 pan and add the wine. Add 5 chopped sage leaves and place over medium heat. Cook, scraping the bottom of the pan, until the wine has reduced to about 1/4 of its original volume. Remove from the heat and whisk in the butter. Season to taste with salt and pepper.
- Transfer the veal chops to 4 plates and pour the sauce over them. Garnish each plate with a few whole sage leaves and serve immediately with potato galettes (see recipe) and pan-grilled scallions with sea salt (see recipe) if desired.
GRILLED VEAL CHOP SICILIAN STYLE
Provided by Florence Fabricant
Categories dinner, easy, quick, main course
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Mix the tomato, onion, olives, capers, basil, chili peppers, 1 tablespoon of the olive oil and the vinegar together in a bowl. Add salt and pepper.
- Preheat a grill or broiler. Brush the veal chops with the remaining olive oil. Place them on a hot grill or under the broiler, and cook, turning them once. For medium rare to medium, cooking time is 10 to 15 minutes.
- To serve, line individual plates with a bed of arugula. Remove the chops from the grill or broiler and place on the arugula and top each with the tomato mixture. Grind black pepper over the top.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 21 grams, Carbohydrate 6 grams, Fat 31 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 8 grams, Sodium 751 milligrams, Sugar 3 grams, TransFat 1 gram
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