Mortons Roasted Veal Chop A La Scoozi Recipes

ROASTED VEAL CHOPS WITH MADEIRA AND PARSNIPS

Steps:

• Preheat over to 425 degrees F (220 C).
• Peel, top and tail the parsnips.
• If they are large, cut into quarters; medium-sized parsnips can be cut in half.
• Place in a saucepan of cold salted water.
• Bring to a boil, then simmer 5 minutes.
• Drain and refresh with cold water.
• Toss drained, dried parsnips with 1/4 cup (50 mL) of Madeira, 2 Tbsp (25 mL) olive oil and sugar (or sugar substitute).
• Put in bottom of a roasting pan.
• Place in oven and roast for 10 minutes.
• Pat veal chops dry and season with salt and pepper.
• Set aside.
• Meanwhile, in a large frying pan, melt half the butter with remaining olive oil.
• Brown 3 chops well, about 2 minutes per side.
• Repeat with remaining butter and chops.
• Discard any fat from the pan and add remaining Madeira.
• Be careful, it may catch alight.
• Reduce by half, stirring to loosen any brown bits; (deglazing the pan).
• Add chops and coat with glaze.
• Remove the roasting pan from the oven.
• Turn parsnips.
• Place glazed veal chops on top.
• Pour remaining glaze over veal chops and return to the oven.
• Roast 12 to 15 minutes more until veal chops are cooked and the parsnips soft.

SIMPLE BAKED ROSEMARY AND OLIVE OIL VEAL CHOPS

Steps:

• 1. Place veal chops in a foil lined baking pan ( i use and 8x8 Pyrex).
• 2. Mix olive oil and rosemary together then pour over veal chops. Sprinkle with salt and pepper on both sides. Turn chops over to coat both sides and let sit , to marinate a bit,for about 30 minutes.
• 3. Bake in a 375 degree F preheated oven for about 20 minutes for medium.
• ( you should check after about 15 minutes since everyone likes their meat differently). When done to nearly your liking ( don't overdo it since the meat will cook more after removing from the oven)place under for about 30-60 seconds or until a light crust forms.
• 5. Let sit 5 minutes before serving.