Veal Chops In Tomato Sauce Recipes

VEAL CUTLETS WITH TOMATO AND BASIL SAUCE

Steps:

• Sprinkle veal with salt and pepper; dust with flour to coat lightly. Heat 4 tablespoons olive oil in heavy large skillet over medium-high heat. Working in batches, add veal to skillet and sauté until brown, about 2 minutes per side. Transfer veal to plate. Add remaining 2 tablespoons olive oil to same skillet. Add garlic and sauté until fragrant, about 30 seconds. Add tomatoes with juices, basil, parsley, oregano and dried red pepper. Bring sauce to boil. Reduce heat to medium-low; simmer until flavors blend and sauce thickens slightly, scraping up browned bits, about 8 minutes. Season with salt and pepper. Arrange cutlets atop sauce. Top each with cheese. Cover; simmer until veal is tender and cheese melts, about 5 minutes.

VEAL CHOPS IN TOMATO SAUCE

Steps:

• Heat the oil in a skillet, and sauté the chops very briefly to brown them lightly on both sides. Remove them from the pan.
• Fry the onion in the same oil until golden. Add the garlic and stir until the aroma rises. Then add the tomatoes and season with sugar, salt, and pepper.
• Return the chops to the pan and cook gently, turning them over once, for about 10 minutes, or until the meat is tender and the sauce is rich, adding a drop of water if it becomes too dry. Serve with chopped parsley on top.

VEAL SHANKS WITH TOMATO SAUCE

Steps:

• In large, deep skillet, melt the butter over medium-low heat, and saute the onions, carrots, leeks and celery for about 10 minutes, or until they are soft but not browned. Remove skillet from heat.
• In a separate skillet, heat the oil over medium-high heat. Dredge the veal shanks in flour, and shake off excess. Brown them a few minutes on each side. Remove shanks and place them in the first skillet over the vegetables.
• Deglaze the empty browning skillet with white wine, and then reduce liquid by half. Pour this over the shanks. Put the skillet containing veal shanks back over the heat, and add remaining ingredients and salt and pepper to taste. Bring liquid to a boil; let it boil for 3 to 4 minutes. Reduce heat to low and simmer, covered, for about 1 hour and 15 minutes. Then test the meat; it should be tender.
• In a deep pot, bring lightly salted water to a boil. Add noodles and cook until done, 5 to 10 minutes depending on the thickness. Drain.
• Remove meat from the skillet, and keep it warm. Turn up heat, and reduce cooking liquid until it is fairly thick. Remove bay leaf, parsley sprigs, lemon strip and thyme sprigs. Pour sauce into a blender, and mix at low speed at first. Taste for seasoning. Then blend at high speed for about 10 seconds. Serve veal shanks with noodles on the side; pour sauce over both.

VEAL STEW

Steps:

• In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender.
• Add meat to the pot, and brown evenly.
• Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender.

VEAL CHOPS WITH TOMATO-ORANGE-BASIL SAUCE

Steps:

• Combine first 3 ingredients and 1 tablespoon orange peel in heavy small saucepan. Boil until mixture is reduced to 3 tablespoons, about 10 minutes. Add cream and boil 1 minute. Set sauce aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Melt 1 tablespoon butter in heavy large skillet over medium heat. Season veal with salt and pepper. Sauté veal until just cooked through, about 4 minutes per side. Transfer to plates; keep warm.
• Reheat sauce over low heat. Whisk in remaining 4 tablespoons butter. Stir in tomato, sliced basil and remaining 1 tablespoon orange peel. Season to taste with salt and pepper. Ladle sauce over veal. Garnish with basil sprigs if desired.

VEAL CHOPS WITH SAFFRON ORZO AND TOMATO SAUCE

Steps:

• Pat chops dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chops, turning over once, until golden and just cooked through, 6 to 7 minutes total. Transfer to a plate.
• Add garlic to skillet and cook over moderate heat, stirring, 30 seconds. Stir in wine, tomatoes, rosemary, and remaining 1/4 teaspoon each of salt and pepper and simmer, gently pressing on tomatoes until they collapse, about 10 minutes.
• Meanwhile, cook orzo with saffron in a 3-quart saucepan of boiling salted water until al dente. Drain well in a sieve and return to saucepan, then stir in butter and cheese.
• Reheat chops in sauce and serve with orzo.