Veal Chops alla Mustarda | Italian Cooking | Recipes | Gourmet | In the Kitchen | Patrick Evans
Veal Chop alla Mustarda
4 Veal chops ( 1/2 pound each)
1 cup veal demi-glace
8 oz. crème fraiche or heavy cream
1 cup dry white wine
8 oz. pearl onions, pealed
2 cloves garlic, crushed
3 tbsp. Dijon mustard
1 tbsp. butter
1 tbsp. olive oil
2 oz. fresh sage leaves
dash of Italian Seasoning
salt & pepper
Sauté the pearl onions in the butter and olive oil until tender and slightly browned, remove and set aside. In the same pan, sear veal chops on each side just until brown, remove and cover. Add garlic and sauté until aromatic, 2-3 minutes. Add white wine and deglaze the pan, reducing the wine by half. Add veal demi-glace and bring to a low simmer. Add sage and seasonings, stir in the crème fraiche and mustard until fully incorporated, add veal chops and onions back in to the sauce and simmer until veal reaches an internal temperature of 120-125. Remove and serve immediately. Serves 4.
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Veal Chops Milanese | Emeril Lagasse
Veal Chops Milanese is a classic dish and a Lagasse family favorite. Pounded thin, breaded, and shallow-fried, it is finished in the oven for a quick to prepare dinner that is served with an arugula and tomato salad dressed with a lemon vinaigrette.
VEAL CHOPS MILANESE
SERVES 4
When veal chops like this are served in Italy, you have the option of having the chopped arugula on top or on the side, but always with a squeeze of fresh lemon. Now, there are a couple of special directions in this recipe that will help you achieve perfect results. First, you need to pound the chops really thin, to just ¼-inch thickness, then cook them in clarified butter. This way, the chops are going to have a great flavor that just can’t be reached any other way. It’s definitely worth the extra effort to clarify your own butter.
Four 12-ounce bone-in veal chops
2 tablespoons plus 2 teaspoons Emeril’s Essence
1 cup all-purpose flour
1 cup fine dried bread crumbs
2 large eggs
1 cup whole milk
½ cup clarified butter (see cook’s note)
1 bunch arugula, stemmed, washed, patted dry, and chopped (about 1 ½ cups)
4 ripe plum tomatoes (about 1 ¼ pounds), cored and chopped
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 lemon, cut into 4 wedges
One at a time, using a thin sharp knife, cut a slit into the side of the meaty part of each chop, about 3 inches long and 1 inch deep, being careful not to cut all the way through to the bone. Gently open out the chop so the meat surface is about twice as wide as before. Place the chop between two large pieces of plastic wrap on a work surface. Using a flat meat mallet, pound the meat until ¼ inch thick.
Preheat oven to 200 degrees. Season both sides of each chop with ½ teaspoon of Essence. Combine flour with 1 tablespoon of the Essence in a shallow bowl. Place bread crumbs in a second shallow bowl and season with the remaining 1 tablespoon Essence. Combine eggs and milk in a third shallow bowl and whisk to blend. Working with one chop at a time, dredge chop in seasoned flour and shake off excess. Dip in egg wash, and then coat both sides with the bread crumbs. Set on a baking sheet. Repeat the process with remaining chops.
Heat clarified butter in a large, heavy nonstick skillet over medium-high heat. Two at a time, add the chops and cook until golden brown, about 3 minutes per side. Cut into a chop at the bone to check for doneness--they should be barely pink. Using a slotted spatula, transfer chops to a baking sheet and keep warm in the oven while you cook the other chops.
Meanwhile, toss the arugula, tomatoes, olive oil, lemon juice, salt, and pepper in a large bowl.
Place a chop on each plate. Mound a portion of the arugula salad on top of each chop, and serve with a lemon wedge on the side.
COOK’S NOTES:
What makes clarified butter so great is its higher smoke point. This means you can cook meats and fish at a higher temperature than with regular butter, making it ideal for panfrying. By clarifying the butter during a slow cooking process, you’re able to strain out the milk solids that burn quickly, as well as the water and salt.
To make your own clarified butter at home, just cut unsalted butter into 1-inch pieces and melt it slowly over low heat in a heavy saucepan. Remove the pan from the heat and let the melted butter stand for 5 minutes. Skim the foam from the top, and slowly pour the clarified butter into a container, discarding the milky solids in the bottom of the pan. You’ll lose about one-quarter of your original butter amount during the process. Clarified butter will keep tightly covered in the refrigerator for about one month.
EMERIL’S ESSENCE
MAKES ⅔ CUP
2 1/2 tablespoons paprika
2 tablespoons coarse salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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How To Do BBQ Veal With Olive & Tomato Sauce
Have you ever wanted to get good at grill recipes, main dish recipes, veal recipes, gourmet recipes, less than 1 hour, summer recipes. Well look no further than this informative video on How To Do BBQ Veal With Olive & Tomato Sauce. Follow Videojug's experts as they help you through this informative video.
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Delicious Veal Marsala Recipe Cooking Italian with Joe
Try this spin on a Chicken Marsala that uses veal instead. Great for a special occasion or a special someone! Check out the recipe at
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Make Tender Veal Chops with Jacques Pepin | Today's Gourmet | KQED
In this episode of Today's Gourmet, Jacques Pepin prepares a family meal featuring potato pancakes stuffed with mushrooms and garlic, veal chops with corn and red pepper salad, and kid-friendly chocolate cups with fruit and nuts for dessert.
In This Episode:
00:00
1:00 How to make potato pancakes stuffed with mushrooms and garlic
4:36 Chocolate cups with fruit and nuts
12:48 How to make veal chops
18:08 corn and red pepper salad
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 13, 1991. Veal chops
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
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Demi Glace The King of All Sauces | Chef Jean-Pierre
Hello There Friends! Today I make Demi Glace, this sauce is quite a process to make. Although it yields the best results that you could ever hope for in a sauce! So much flavour all packed into a delicious sauce. Come and learn how to make the King of All Sauces in this easy to follow video! Let me know what you think in the comments below.
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