Veal Chop Gratinato Recipes

VEAL CHOP CUTLET FLORENTINE

Steps:

• For the risotto: Heat the olive oil in a pot over medium heat. Toast the rice, then add the chopped onion and cook until light brown with a nutty aroma. Keep stirring to prevent sticking during this process. Deglaze with the white wine and add the porcini broth. Bring to a simmer, then lower the heat and simmer for 20 minutes, stirring the whole time to prevent sticking. Add more liquid as needed. Fold in the porcini at the end.
• For the veal chop cutlet: Preheat the oven to 375 degrees F.
• Pound out the veal chop to about 3/8 inch thickness. Put the flour in one shallow bowl, the whisked eggs in another and the breadcrumbs in a third. Dust the veal in the flour first, then dip in the egg wash and finish in the breadcrumbs to coat.
• Pour the olive oil into an ovensafe pan. Add the veal chop to the pan and coat one side in the olive oil, then flip it over right away so there's olive oil on both sides. Transfer the pan to the oven and roast for about 15 minutes, flipping the cutlet halfway through.
• For the Marsala wine sauce: Meanwhile, heat the olive oil in a saute pan over medium-high heat. Add the mushrooms and saute for a few minutes. Sprinkle in the flour and add the Marsala and chicken stock. Bring to a simmer and cook, stirring, until the sauce reduces to the desired consistency, 3 to 5 minutes. Season with the salt and pepper, then finish with the butter and chopped parsley
• Remove the veal pan from the oven and place the prosciutto on top of the cutlet followed by the mozzarella. Return it to the oven until the cheese melts, 3 to 5 minutes
• For the spinach bed. Heat a saute pan over medium heat and add the olive oil. Add the garlic and cook until beginning to brown, then add the spinach, salt and pepper. Cook until the spinach is just wilted, then transfer to a serving plate; do not overcook.
• Top the spinach with a serving of the risotto, followed by the veal chop and Marsala sauce.

VEAL CHOP GRATINATO

Steps:

• Season the veal chops with salt on both sides, using about a teaspoon in all. Spread the flour on a plate, and lay in the chops to coat on both sides. Leave them in the flour briefly while heating the olive oil and butter in the big skillet over medium-high heat.
• As soon as the butter is foaming, quickly shake excess flour off the chops and lay them in the pan, nestling them all in one layer. Brown them well on the first side, about 3 minutes, then flip them over. Drop the sage leaves between and around the chops. When they are nicely caramelized on the second side, move the chops to a large platter (but leave the sage in the pan).
• Pour in the wine, and bring to a boil, scraping up the browned bits in the skillet bottom. Boil for a minute or so, to cook off some of the alcohol, then stir in the crushed tomatoes and the remaining teaspoon salt. Slosh the tomato containers with 1 cup water, and stir that in, too. Bring the sauce to a bubbling simmer and cook, uncovered, for 10 minutes, to reduce a bit and develop flavor.
• Return the veal chops to the skillet, and pour in any meat juices that accumulated on the platter-the meat should be nearly submerged in braising liquid. Cover the pan, and adjust the heat to maintain the active simmer. Let the veal braise about 20 minutes, until cooked all the way through. Meanwhile, arrange a rack in the top third of the oven, and heat to 425°.
• Uncover the pan, and if the braising liquid is still near the top of the chops, let it boil down to thicken over high heat for a few minutes. Distribute the Taleggio slices equally over the meaty parts of the chops, and sprinkle a teaspoon grana over each cheese-topped chop.
• Set the skillet in the oven, and bake until the cheese is tinged with gold and the sauce has thickened. Carefully remove the hot pan from the oven. Lift the chops from the pan to a serving plate, and spoon sauce all around.
• This dish is so full of flavor that a vegetable with a gentle flavor will do best. I love boiled asparagus spears with just a drop of butter, allowing the veal sauce to flavor them. Braised spinach or Jerusalem artichokes would be very good as well.