From: ak399@cleveland.Freenet.Edu (Carole A. Resnick)
Subject: Re: Need veal chop recipe asap
Organization: Case Western Reserve University, Cleveland, Ohio, (USA)
Date: Fri, 24 Jul 92 22:20:45 GMT


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Title: Veal Cutlets Maryland

Keywords: veal

 

4 veal cutlets, each weighing 8 or 9 ounces

2 Tbsp. butter (melted)

salt and pepper

3 eggs, (slightly beaten)

about 2 cups fine sifted cracker crumbs

about 2 cups fine sifted bread crumbs

1/3 cup butter

1-1/3 cup sweet cream

2/3 cup rich milk

 

   Brush the cutlets with the melted butter, then sprinkle with salt

and pepper.  Roll the prepared cutlets in the cracker crumbs, then dip

them into the egg, then into the bread crumbs.  Melt the butter in a

shallow pan, then cook the cutlets in the butter, first on one side and

then on the other until golden brown.  Put the cream and milk on them,

cover the pan tightly, and cook in oven 300 about 1 hour.  Remove to a

hot platter.  Thicken the sauce remaining in the pan with a few bread

crumbs and strain.  Serve with the cutlets.

  NOTE:  The cutlets should be cut from best quality veal and cut about

three quarters to one inch thick.

  This amount will serve four persons, allowing one cutlet to each.

 

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Title: Veal Chops Milan-style

Keywords: Italian/veal, Veal

 

Number of Servings:   6

 

                Costolette di Vitello alla Milanese

 

       6              veal loin chops, 3/4" thick

       3/4      cup   breadcrumbs, unflavored, dry

       1/3      cup   parmesan, grated

       2              egg, large

                      salt

       1/4      cup   butter

       6              lemon slices

 

 

Pound veal chops lightly. Combine breadcrumbs and Parmesan cheese in a 

small bowl.  Spread on aluminum foil.  Beat eggs with salt in a medium 

bowl.  Dip chops in beaten eggs, then coat with breadcrumb mixture. 

Press mixture onto chops with the palms of your hands.  Let coated chops 

stand 10 to 15 minutes.

 

Melt butter in a large skillet.  When butter foams, add chops.  Cook 

over medium heat 4 to 5 minutes on each side or until meat has a golden 

brown crust.  Drain on paper towels.  Place chops on a warm platter. 

Garnish with lemon slices. Serve immediately.

 

From: Sallie Austin

 

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Title: Veal Cutlets with Cherry Sauce

Keywords: veal

 

      4 ea Veal Cutlets; Lean *

      1 tb Vegetable Oil

    1/2 t  Salt

    1/8 t  Pepper; White

    1/4 c  Red Wine

      2 tb Evaporated Milk

     16 oz Cherries;Tart, Canned, Drain

=*=-------------------------------GARNISH----------------------------------

      1 x  Parsley

 

  *  Veal cutlets should weigh about 6 oz each.

  Pat cutlets dry with paper towels.  Heat oil in frypan and brown

  cutlets on each side approximately 3 minutes.  Season with salt and

  pepper. Remove cutlets from pan and keep them warm.  Blend wine and

  evaporated milk in a pan and simmer for 3 minutes.  Add cherries; heat

  through and adjust seasonings.  Return cutlets to sauce and reheat,

  but DO NOT boil. Arrange cutlets on preheated platter, pouring cherry

  sauce around them. Garnish with parsley.

 

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Title: Veal Stuffed Apples

Keywords: FCB, Appetizers, Veal

 

6 large apples

Lemon juice

2 small sliced onions

1 lb ground veal

1/4 lb ground mortadella/bologna

3 tablespoons bread crumbs       

3 slices of bread soaked in milk

Salt and pepper

1/4 teaspoon nutmeg

3 tablespoon butter

 

Peel and core apples. Hollow them out and save the pulp (without the seeds).

To keep apples from turning brown, squeeze lemon juice over them and their

pulp while preparing rest of recipe.

 

Mince apple pulp and onion and mix together with veal, mortadella, bread

(squeezed almost dry) and seasonings. Fill apple cavities with mixture and

top with bread crumbs mixed with melted butter. Place in greased baking dish

and bake at 350 degrees for 35-40 minutes.

 

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Title: Sauteed Veal Chops w/Herb Vinegar Sauce

Keywords: Veal

 

4 loin center cut chops 6-oz each

Salt and fresh ground pepper to taste

1/4 cup flour for dredging

4 tablespoon butter

4 bay leaves

4 whole cloves garlic peeled

4 sprigs fresh thyme or 1 teaspoon dried

2 tablespoon red wine vinegar

3/4 cup fresh/canned chicken broth

 

Sprinkle chops with salt and pepper. Place the flour on a flat dish. Dredge

each chop in the flour, shaking off the excess flour. Heat 2 tablespoon of

the butter in a heavy skillet over medium high heat and add the chops. Brown

them on both sides, turning once. They should cook 5 minutes on each side.

Add the bay leaves, garlic and thyme. Cook about 3 minutes, shaking the

skillet. Pour the vinegar around the chops and cook until half reduced. Add

the broth, cover tightly and simmer 15-20 minutes or until tender. Swirl in

the remaining butter to bind the sauce. Serve the chops with the sauce and

garnish with bay leaves, garlic and thyme.

 

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Title: Stuffed Veal Chops

Keywords: Veal

 

3/4 oz dried porcini mushrooms

1 cup hot water

1 tablespoon olive oil

1 tablespoon butter

4-5 scallions

1/8 teaspoon salt

1/8 teaspoon fresh ground pepper

3 oz thinly sliced prosciutto finely chopped

4 veal loin chops about 2/3 lb ea

2 tablespoon oil

10 tablespoon dry white wine

 

STUFFING: Allow mushrooms to soak in hot water for at least 30 minutes.

Remove mushrooms from soaking liquid and rinse. Do not discard liquid. Chop

mushrooms. Melt butter and olive oil in heavy skillet. Add chopped

scallions, use only white part and mushrooms. Add 2-3 tablespoon of soaking

liquid which has been strained through cheesecloth. Add salt and pepper.

Cook 2-3 minutes and remove from heat. Add chopped prosciutto.

 

Preheat oven to 350 degrees.

 

Using a long knife, cut slit in each veal chop approximately 1 x 1 inch.

Spoon stuffing into pockets. Heat oil in skillet. Add chops and brown well,

at least 1 minute per side. Reduce heat and allow chops to cook 3 more

minutes per side. Place chops in ovenproof pan and bake uncovered 30 minutes

or until required doneness. Deglaze skillet used for browning with wine and

additional soaking liquid if necessary. Boil until liquid is reduced. Season

with salt and pepper. Pour sauce over chops and serve.

 

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Title: Veal Chops w/Red and Green Peppers

Keywords: Veal

 

4 loin veal chops about 1/2 lb each

Salt and fresh ground pepper

1 large sweet red pepper

1 large green pepper

2 tablespoon olive oil

1 teaspoon fine chopped garlic

1/2 cup fine chopped onion

4 sprig fresh thyme OR 1 teaspoon dried thyme

1 bay leaf

2 tablespoon red wine vinegar

1/2 cup fresh/canned chicken broth

1/3 cup coarsely chopped fresh basil leaves

 

Sprinkle the chops on both sides with salt and pepper. Core and seed the

peppers. Cut the flesh into thin strips about 1 1/2 inches long. Heat the

oil in a heavy skillet and add the chops. Brown on both sides over medium

high heat about 5 minutes. Add the garlic and onion. Cook, stirring for 3

minutes. Add the peppers, thyme and bay leaf. Cook and stir 3 minutes. Add

the vinegar and cook over high heat for one minute. Add the chicken broth,

cover and simmer for 15 minutes or until the chops are tender. Uncover and

cook for 5 minutes more. Remove the thyme and bay leaf. Sprinkle with basil

and serve.

 

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