How To make Veal Chops In Spicy Sauce
4 Thick veal or lamb chops,
-fat trimmed 2 tb Flour
2 tb Vegetable oil
1 md Onion, chopped
1 Or 2 large garlic cloves,
-minced 1 ts Ground cumin
1 ts Salt
1/4 ts Saffron threads
1/4 ts Ground coriander
1/4 ts Cayenne pepper
1 c Chicken stock (240 ml)
1 1/2 tb Tomato paste
3 tb Yogurt
1 tb Lemon juice
1 lg Tomato, peeled, seeded &
-diced 1 Cucumber, peeled, seeded &
-diced Salt and pepper Rose Hansen & Associates (Sausalito, Ca.) donated this recipe which is delicious served with saffron biryani, pilaf or couscous. Dredge chops in flour and brown on both sides in hot oil in a Dutch oven on medium heat. Remove chops from pot and keep warm. Saute onion, garlic and spices in pot over low heat, stirring when needed, until onion is limp. Add broth and chops. Simmer covered until meat is tender, about 50 minutes. Remove chops, keep warm. Drain off excess fat from pot, whisk in tomato paste and reduce liquid over high heat to 1 1/2 cups. Meanwhile, mix last 5 ingredients together. Pour hot sauce over meat, and serve with yogurt mixture around each chop. From "Wild About Saffron++A Contemporary Guide to an Ancient Spice", by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle, Daly City, Ca., 94105. 1987. Posted by Stephen Ceideberg; March 30 1993.
How To make Veal Chops In Spicy Sauce's Videos
David Burke: Veal Chops | Food & Wine
David Burke describes the best way to cook veal chops.
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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Veal Chops Recipe
#yoitube #vealchop #veal #panseared #vealchops
Seasoned With:
Garlic Powder
Himalayan Salt
Cracked Pepper
Rosemary
Paprika
*Pour Sauce Over Cooked Veal *
VEAL CHOP
Pan roasted Veal Chop / Homemade Pappardelle / Brandy Mushroom Sauce
Veal Chops with Bearnaise Sauce & Asparagus
Chef Keoni Chang teaches the style and tips to cook a delicious Veal Chop perfectly seared. This is a simple recipe with a few key tips that will make the difference in a great Veal Chop. More video recipes are available at
Grilled Veal Chop Easy Recipe
Grilled Veal Chop Recipe! Season the veal chop with black pepper, salt, thyme and olive oil. Grill the veal chop just like you would a steak, 5 to 7 minutes a side. Enjoy!
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