Hazelnut Crusted Veal Chops Recipes

VEAL CHOPS WITH MUSTARD-SAGE CRUST

Steps:

• Preheat oven to 450°. Sprinkle veal chops on both sides with pepper and salt. Place bread crumbs in a shallow bowl. Combine the mustard, sage and garlic; spread over one side of each chop, then coat with bread crumbs. , Place chops, coated side up, on a rack in a shallow roasting pan. Bake 25-30 minutes or until a thermometer reads 160°.

BASIL-CRUSTED VEAL CHOPS

Steps:

• Preheat oven to 450°F. Mix basil, 1/4 cup breadcrumbs, Parmesan, butter and mustard in small bowl. Season with salt and pepper.
• Pat veal chops dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large ovenproof skillet over high heat. Add veal. Cook until brown, about 1 minute per side. Remove from heat. Press basil mixture onto top of veal chops. Sprinkle 1 tablespoon remaining breadcrumbs over each. Roast in oven until cooked to desired doneness, about 15 minutes for medium-rare.

HAZELNUT CRUSTED VEAL CHOPS

Steps:

• Preheat oven to broil.
• In the bowl of a food processor fitted with a metal blade, process the nuts, garlic and shallot until finely minced. Add in the honey and pulse to make a paste. Stir in the chopped chives. Set aside.
• Season the veal chops on both sides with salt and pepper.
• Place the veal chops on a baking tray 6 inches from the heat and broil 5 minutes per side.
• Spread a layer of the honey paste over the top side of each veal chop. Place crust side up on the baking tray.
• Return the tray, uncovered, to the oven on the rack furthest from the heat. Broil for 10 minutes longer, checking to make sure the honey crust is not burning.
• Garnish with chopped chives.