Double Cut Veal Chop Saltimboca Recipes

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DOUBLE-CUT VEAL CHOPS WITH AROMATIC PAN SAUCE



Double-Cut Veal Chops with Aromatic Pan Sauce image

Provided by Guy Martin

Categories     Low Carb     Dinner     Veal     Spring     Thyme     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 8

2 double-rib veal chops (each about 2 1/2 inches thick)
5 tablespoons butter
1 cup chopped onion
1/2 cup chopped carrot
1 small bay leaf, halved
1 1/2 teaspoons minced fresh thyme
1 garlic clove, minced
1/2 cup chicken stock or canned low-salt chicken broth

Steps:

  • Sprinkle veal with salt and pepper. Melt 3 tablespoons butter in heavy large pot over high heat. Add veal and brown on all sides, turning occasionally, about 10 minutes. Transfer veal to plate. Add onion, carrot, bay leaf, thyme, and garlic to pot. Reduce heat to medium-high; sauté until vegetables just soften, about 5 minutes. Place chops on vegetables; add any juices from plate, then stock. Reduce heat to medium. Cover and simmer 10 minutes. Turn chops over. Cover and cook to desired doneness, about 25 minutes longer for medium-rare (145°F to 150°F). Place veal on plate; tent with oil.
  • Spoon fat off top of veal-braising liquid. Press liquid and solids through strainer set over bowl to make puree; return puree to pot. Bring to boil. Whisk in remaining 2 tablespoons butter. Simmer until sauce coats spoon lightly, about 2 minutes; season with salt and pepper.
  • Cut veal chops horizontally in half. Set on plates. Spoon sauce over and serve.

VEAL SALTIMBOCCA "MILANESE STYLE"



Veal Saltimbocca

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 1 chop

Number Of Ingredients 11

One 12-ounce bone-in veal rib chop
5 thin slices fontina cheese (about 1 ounce total)
6 small fresh sage leaves
4 thin slices prosciutto, such as Prosciutto San Daniele
1/2 cup all-purpose flour
2 large eggs, beaten
3/4 cup panko breadcrumbs
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
Optional serving suggestions: Parmesan shavings, fried sage leaves and grilled lemon slices

Steps:

  • Preheat the oven to 400 degrees F.
  • Using a sharp thin knife, cut a slit into the flesh side of the veal chop almost to the bone. With your hand placing pressure on the top of the chop, move the knife in a slicing motion to form a 3-inch pocket in the chop. Cover the chop with a piece of plastic wrap. Using the flat side of a meat mallet or a small heavy skillet, gently pound the chop until it is about 1/3 inch thick. Remove the plastic wrap and discard. Stuff one piece of the fontina cheese into the pocket and close the meat around it. On one side of the chop, place 3 small sage leaves on the meat. Cover the sage leaves with 2 pieces of cheese and follow that with 2 pieces of prosciutto. Turn over the chop and repeat on the other side.
  • Place the flour, eggs and breadcrumbs in 3 separate shallow dishes and season each of them with 1/4 teaspoon of the salt. Season the flour with the pepper. Dredge both sides of the prosciutto-wrapped veal chop in the flour and shake off the excess. Then place the chop into the egg, followed by the panko, packing the breadcrumbs on to the chop to help them stick.
  • In a medium skillet, heat the olive oil over medium-high heat until hot. Add the breaded chop and cook until the breadcrumbs on the first side are golden brown, about 2 minutes. Using tongs or a spatula, carefully flip the chop and continue to cook until the other side is golden brown as well. Remove the chop to a baking tray and roast in the oven until cooked to 155 degrees F, 8 to 10 minutes. Allow the veal to rest for 5 minutes before serving.
  • Serve topped with Parmesan shavings and fried sage along with grilled lemon on the side if desired.

VEAL CHOP SALTIMBOCCA



Veal Chop Saltimbocca image

Categories     Sauce     Side     Low Sodium     Veal

Yield 4 servings

Number Of Ingredients 11

4 boneless veal loin chops, each about 3/4 inch thick
1/2 teaspoon salt, plus more for seasoning meat
1/4 teaspoon freshly ground black pepper, plus more for seasoning meat
4 thin lemon slices
4 sage leaves, plus 1 teaspoon finely chopped fresh sage
4 large slices prosciutto
3 tablespoons olive oil
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
1 (14.5-ounce) can whole tomatoes,drained and chopped
1/2 cup heavy cream

Steps:

  • Place the veal chops on a work surface and season with salt and pepper. Place a slice of lemon on top of each chop. Top with one sage leaf. Lay a piece of prosciutto on each chop and press to seal.
  • Warm the olive oil in a large skillet over medium-high heat. Place the veal chops in the hot oil, lemon-side up, and cook for 6 minutes. Turn the chops over and cook until the prosciutto starts to caramelize, 2 to 3 minutes. Remove from the skillet and tent with foil to keep warm.
  • Add the white wine to the skillet and deglaze over high heat, scraping up the brown bits from the bottom of the pan with a wooden spoon. Add the chicken broth and reduce by half, about 5 minutes. Add the tomatoes, cream, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Stir until combined and hot. Pour some of the sauce over each veal chop and top with the remaining teaspoon of finely chopped sage. Serve immediately.

ROASTED DOUBLE VEAL CHOPS



Roasted Double Veal Chops image

You'll need to order this cut of veal, a two-rib chop, from your butcher. When the meat is carved, the first one or two slices may contain gristle, but after that the veal will be beautifully tender.

Yield Serves 6

Number Of Ingredients 9

1 1/2 ounces sliced pancetta, cut into 1/4-inch-thick strips
1 to 2 tablespoons olive oil
2 (2-rib) veal chops (4 pounds total)
1 garlic clove, minced
1/2 cup dry white wine
1 cup veal stock or chicken broth
2 teaspoons unsalted butter
1 tablespoon finely chopped fresh parsley
1 teaspoon finely chopped fresh thyme

Steps:

  • Preheat oven to 400°F.
  • Cook pancetta in 1 tablespoon oil over moderately low heat in a large heavy skillet, stirring occasionally, until browned and fat is rendered. Transfer pancetta to paper towels to drain, reserving fat in skillet.
  • 3Pat chops dry and season with salt and pepper. Increase heat under skillet to moderately high, then brown chops in fat on all sides, adding more oil if necessary. Transfer chops to a small flameproof roasting pan, bone sides down, and set skillet aside.
  • Roast chops in middle of oven until an instant-read thermometer inserted 2 inches into center of meat (without touching bone) registers 135°F for medium, about 1 hour. Transfer chops to a cutting board and let stand, covered loosely with foil, 15 minutes (internal temperature will rise to about 140°F).
  • Discard all but about 1 tablespoon fat from skillet. Heat over moderate heat until hot but not smoking, then cook garlic, stirring, until fragrant, 30 seconds. Add wine to skillet and deglaze by boiling over high heat, scraping up brown bits. Add stock and boil until mixture is reduced to about 3/4 cup.
  • Finish sauce while chops are standing:
  • Deglaze roasting pan with wine mixture. Transfer to a small saucepan and skim off any fat. Reheat and swirl in butter, parsley, and thyme. Stir in any juices accumulated on cutting board, pancetta, and pepper to taste.
  • With chops on their sides, cut parallel to bones into thin slices, then serve with sauce.

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