Veal Recipes
Heartland Steaks shares some great veal recipes. Be Impressive!
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Ingredients
- 2 tsp. olive oil
- 4 oz. pancetta, diced
- 3/4cup yellow onions, minced
- 3 T. garlic, chopped
- Salt
- Fresh ground black pepper
- 4 oz. Fromage Blanc
- 1 T. fresh basil, chiffonaded
- 4 veal loin chops (12-14 oz. each)
- 1/4 cup vegetable oil
- 2 T. shallots, minced
- 1/2 cup chopped, seeded and peeled tomatoes
- 1/2cup dry red wine
- 1 cup veal stock
- 1 T. fresh parsley leaves, finely chopped
- 2 T. chopped green onions, green parts
- 1 T. unsalted butter
Directions
- Preheat oven to 400 degrees. Heat sauté pan to medium and add 1 T. of olive oil.
- When pan is hot, add pancetta and cook until crispy, around 4-6 minutes.
- Add 1/2 cup onion and sauté for a couple minutes; then stir in 1 T. of garlic and remove from heat to cool a bit.
- In a small bowl, mix cheese and pancetta mixture together; season with salt and pepper. Then stir in basil.
- Cut a pocket into the veal chops with a sharp knife. It should be about 3 inches long and 1 ¾ inches deep.
- Season each veal chop with salt and pepper and stuff with 1/4 of cheese mixture, firmly pushing the filling inside.
- In a large skillet, heat vegetable oil over medium-high heat. Sear the veal for 4 minutes on the first side and 3 minutes on the other. Each side should be a little darker than golden brown.
- Place parchment paper on a baking sheet and put the veal on top. Roast for 10 minutes for medium rare.
- Remove from oven and let rest for 5 minutes before serving with the sauce.
- For sauce; in a small sauté pan add the rest of the olive oil and cook onions for about a minute. Then add the shallots, garlic, and tomatoes and cook for another couple minutes. Add wine and simmer for 4 minutes.
- Add the stock, parsley, and green onions and simmer until a bit thick for another 5 minutes. Add the butter and stir until melted. Pour over veal and serve.
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| This article was published on Tuesday 03 June, 2008. |
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| Current Reviews: 0 |
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