VEAL CHOPS WITH CREAMY MUSHROOM SAUCE AND MASHED POTATOES
Pork chops can be substituted for the veal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon butter and the oil in a large saute pan over medium-high heat. Add veal chops, and sear until golden, 5 to 6 minutes per side. Transfer to a plate, and keep warm.
- Add the onion and garlic to the pan, and saute until softened, about 5 minutes. Add the mushrooms, and cook, tossing occasionally, until they have released all of their juices and most of the liquid has evaporated. Add the wine, and cook, scraping up any browned bits from the bottom of pan with a wooden spoon, until the liquid has evaporated, about 2 minutes. Stir in the stock and cream, return chops to pan, and bring to a boil. Reduce heat, cover, and simmer gently 30 minutes. Continue cooking, uncovered, until meat is very tender and sauce has thickened, 20 to 25 minutes. Season with salt and pepper.
- Meanwhile, place potatoes in a large saucepan of cold, salted water, and bring to a boil. Reduce heat, and simmer gently until tender, about 15 minutes. Drain; pass potatoes through a potato ricer, and return to saucepan. Stir in the remaining 2 tablespoons butter and the milk, and season with salt and pepper. Cover, and set aside until ready to serve.
- Pour warm sauce over the chops and mashed potatoes, and serve with greens on the side.
VEAL CHOPS IN COGNAC CREAM
This is so tasty, serve it with simple side dishes, like rice, or salads with simple vinaigrettes. This is always great for a dinner party
Provided by KittyKitty
Categories Veal
Time 32m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle veal chops with salt and pepper; dredge chops in 1/2 cup flour.
- Heat oil in lg. skillet over medium-high heat. Brown veal chops 3 to 4 minutes on each side. Cover and cook 3 to 5 more minutes or until chops are done.Remove chops from skillet, and keep warm, reserving drippings in skillet.
- Add onion to skillet, and saute 2 minutes. Add mushrooms; saute 5 minutes or until tender. Add 1 tablespoon flour, stirring constantly. Gradually add 1/2 cup half and half, bring mixture to a boil. Stir in cognac. Combine egg yolks and remaining 1/2 cup half and half; gradually add to skillet. Cook, stirring constantly 4 to 5 minutes or until sauce thickens. Spoon over veal chops.
Nutrition Facts : Calories 459.8, Fat 28.5, SaturatedFat 10.7, Cholesterol 218.4, Sodium 464.7, Carbohydrate 12.6, Fiber 0.8, Sugar 0.9, Protein 36.8
VEAL CHOPS WITH COGNAC SAUCE
Steps:
- 1. preheat teh oven to 375F. In a small skillet, heat the vegetable oil. Add the sage sprigs and fry over high heat until deep green and translucent, about 1 minute. Transfer to a paper towel lined plate to cool Season with salt. 2. season the veal chops with salt and pepper and dust lightly with flour, patting off the excess. In a large skillet, melt 1 T of butter in the olvie oil. Add half of the veal chops and cook over high heat, turning once, until golden brown, about 7 minutes. transfer t a large baking pan and repeat wit the remaining chops, lowering the heat to moderate. 3. Roast the veal chops for 15 minutes or until an instant read thermometer inserted near teh bone registers 140F. 4. Meahwhile, pour off the fat in the skillet. Add the remaining 1 T of butter and the shallots and cook over moderate heat until softened, about 3 minutes. REmove from teh heat. Add the Cognac and boil over moderately high heat, scraping up any bits stuck to the bottom, until the pan is nearly dry, about 2 minutes. Add the cream and chicken stock and bring to a boil. Season with salt and pepper nad boil over moderately high heat until reduced to 3/4 cup, about 15 minutes. 5. Strain the sauce into a saucepan, season with salt and pepper and whisk in the truffle butter over low heat until incorporated. 6. Trasnfe the veal to plates and spoon the sauce on top. Garnish with the fried sage sprigs and serve
VEAL WITH CREAM SAUCE
This recipe came from "Classic International Recipes". It states that it derives from Switzerland, although it is enjoyed throughout Western Europe. Typically this is served with Fried Potato Cake or Mashed Potatoes. This calls for veal round steak, but I can usually only find the more expensive veal scallopine here.
Provided by breezermom
Categories Veal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Partially freeze the veal; slice very thinly across the grain into bite-size strips. In a mixing bowl comgine the lemon juice or brandy, salt and pepper; add the veal strips and toss to coat evenly. Let stand 10 minutes.
- In a large skillet, cook the veal, half at a time in 2 tbsp hot butter or margarine for 2 minutes at medium heat. Transfer to a heated serving platter; keep warm. Repeat with the rest of the veal.
- For the sauce, in the same skillet cook shallots in the 1 tbsp hot butter until tender but not brown. Add the wine and bring to boiling, stirring constantly; cook for 3 minutes or until it is reduced to 1/4 cup mixture.
- Gradually add the whipping cream, stirring constantly. Stir in the veal strips; heat through but do not boil. Serve immediately with the Fried Potato Cake or mashed potatoes.
BRONZED VEAL CHOPS
Make and share this Bronzed Veal Chops recipe from Food.com.
Provided by MsPia
Categories Veal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine the first 10 ingredients in a small bowl.
- Sprinkle all surfaces of the chops evenly with the seasoning mix.
- Pre heat 1 Tbs. olive oil in a 12-inch skillet.
- Place the chops in the skillet 2 at a time and cook for 3 minutes, turn and cook 2 or 3 more minutes.
- Remove the cook chops, wipe the skillet clean, place back over high heat, add 1 Tbs. olive oil and repeat the process with the remaining chops.
Nutrition Facts : Calories 67.8, Fat 6.9, SaturatedFat 0.9, Sodium 582.9, Carbohydrate 1.6, Fiber 0.4, Sugar 0.1, Protein 0.4
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- Preheat the oven to 375°. In a small skillet, heat the vegetable oil. Add the sage sprigs and fry over high heat until deep green and translucent, about 1 minute. Transfer to a paper towel-lined plate to cool. Season with salt.
- Season the veal chops with salt and pepper and dust lightly with flour, patting off the excess. In a large skillet, melt 1 tablespoon of butter in the olive oil. Add half of the veal chops and cook over high heat, turning once, until golden brown, about 7 minutes. Transfer to a large baking pan and repeat with the remaining chops, lowering the heat to moderate.
- Roast the veal chops for 15 minutes or until an instant-read thermometer inserted near the bone registers 140°.
- Meanwhile, pour off the fat in the skillet. Add the remaining 1 tablespoon of butter and the shallots and cook over moderate heat until softened, about 3 minutes. Remove from the heat. Add the Cognac and boil over moderately high heat, scraping up any bits stuck to the bottom, until the pan is nearly dry, about 2 minutes. Add the cream and chicken stock and bring to a boil. Season with salt and pepper and boil over moderately high heat until reduced to 3/4 cup, about 15 minutes.
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