Nanas Fried Veal Chops With Hemzels Recipes

BREADED VEAL CHOPS

Steps:

• Put the beaten eggs into a deep dish. Set aside. In a large flat dish add the seasonings and the bread crumbs. Set aside. Pat the veal dry and dip into the egg mixture. Let the egg mixture drip off the excess. Put on flat dish and coat the veal on both sides. Put that on a large plate.
• Repeat these steps for the remaining veal. Let this rest for about 20 minutes so the crumbs will stick better to the meat. You can also refrigerate this now and fry when ready to use.
• Using a large skillet heat the oil on low to medium heat. When oil is hot place the chops in pan and fry for about 4 minutes on each side. Remove and let rest. If you are making more than the recipe calls for, place the chops in a preheated 225 degree oven, to keep warm.
• Serve with potatoes, rice, pasta and/or a salad or green vegetable.

PAN-FRIED VEAL CHOPS WITH WHITE WINE SAUCE

Steps:

• In a small bowl, whisk together oil, Rosemary, thyme, garlic paste and a pinch of salt. Allow the flavors to mingle for 15-30 minutes.
• Pat chops dry and season well with salt and black pepper. Pour marinade over top the chops, and rub it all over. Allow chops to marinate at room temperature for 15 minutes.
• Heat a large cast-iron or heavy nonstick pan over med-high heat, once it's hot add 1 TBS of olive oil to the pan, once it begins to shimmer, like little ripples of water, add the chops, scraping any of the marinade into the pan as well.
• Pan-fry the chops, turning them once or twice until internal temperature in the thickest part of the chop registers 145 degrees or done to your liking (remember the meat will continue to cook after it's removed from the pan). *You can also choose to finish them in your oven for 10 minutes or so at 375 degrees.
• Place chops onto a plate.
• Deglaze your pan with the wine, scraping up any browned bits with a spatula. Add in the stock, lemon and butter and bring to a boil, stirring occasionally.
• Season with salt and pepper and allow the sauce to continue boiling to reduce it for a few minutes.
• Plate chops, spooning sauce over top.
• Garnish with a lemon slice and/or thyme sprigs.
• Notes: The oil from the marinade should be enough to pan-fry the chops. If not, add in small amounts of olive oil throughout the cooking process as needed.
• If you enjoy a thicker sauce, spoon out 1-2 tablespoons of the sauce into a small bowl and whisk with a ¼ tablespoon or so of cornstarch, stirring to combine. Return that to the pan and whisk constantly until fully incorporated and thickened.

VEAL CHOPS WITH CREAMY MUSHROOM SAUCE AND MASHED POTATOES

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.

FRIED VEAL CHOPS WITH HONEY

Steps:

• Season the chops with salt, pepper, unpeeled crushed garlic, cinnamon, bay leaf, white wine and honey. Let marinate about 30 minutes.
• Heat the olive oil and the margarine over medium-low heat. When the margarine start to melt, add the chops and the marinade and fry them on both sides over medium-low heat until they start to turn golden, about 15 minutes.
• Turn off the heat and serve the chops with chips or rice.

ROSEMARY AND GARLIC VEAL CHOPS WITH GRILLED MUSHROOM RELISH AND GRILLED ARTICHOKES

Steps:

• Veal Chops: Combine oil, rosemary, garlic and zest in a large shallow baking dish. Add the veal chops and turn to coat. Cover and marinate in the refrigerator at least 4 hours or up to 8 hours. Preheat grill. Remove chops from marinade and season with salt and pepper to taste. Grill chops, turning once until the centers are slightly pink, (registers 150 internal temperature), about 15 to 17 minutes.
• Mushrooms: Brush mushrooms and onions with olive oil and season with salt and pepper to taste. Grill each for 10 to 15 minutes, turning occasionally until just cooked through. Remove from the grill and cut into 1/2-inch pieces. Place in a bowl with the tomatoes, thyme. Drizzle in the vinegar and oil, mix well and season with salt and pepper to taste.
• Braised and Grilled Artichokes: Place the olive oil, vinegar, wine, and garlic in a large saute pan and place on the side burner of the grill and bring to a simmer. Drain the artichokes and add, cut side down in a single layer in the pan. Bring the mixture to a boil, reduce the heat and cover the pan. Cook until barely tender, about 12 minutes. Remove the artichokes from the pan, season with salt and pepper and grill for 4 to 5 minutes until lightly golden brown on both sides.

VEAL CHOP MILANESE WITH TOMATO AND BASIL VINAIGRETTE

Steps:

• Pound the veal (or have the butcher do this ahead of time) to a 1/4-inch thin and broad cutlet, leaving the bone still attached. Set aside while you prepare the breading setup. Put the flour on a dish large enough to dredge the veal on. Combine the eggs, milk, 2 tablespoons olive oil and salt and pepper in a large bowl or dish with sides high enough to hold the liquid and veal chops.
• Next, combine the bread crumbs, parsley and Parmesan cheese in a large flat casserole so that the process of breading may be kept neat and tidy.
• Make the tomato vinaigrette by combining the diced tomato with the shredded basil leaves in a bowl. Stir in the lemon juice, whisk in the oil and season with salt and pepper. Set aside.
• Heat the 1/3 cup olive oil in a large saute pan over medium heat. Cook the veal cutlets one at a time, or if they are small enough and your pan is large enough, two at a time. As you saute the veal, brown one side and keep the veal warm in a 250 degree oven while the rest are cooked. Serve the veal with a generous spoonful of the Tomato Basil Vinaigrette over the top.

NANA'S FRIED VEAL CHOPS WITH HEMZELS

Steps:

• -Soak veal chops in salted water in fridge for an hour -Flatten veal chops by pounding -Spread matzo meal on wax paper -Beat up two eggs -Dip Veal in eggs and coat -Lay veal down on top of matzo meal and coat with meal -With a chopper cut slices into veal chops and fill with matzo meal -heat up peanut oil in large frying pan. Should be filled up about half way. Heat to medium high heat. -Fry veal chops on each side until golden brown -Take whats left of matzo meal, dips in egg, ball it up and fry to make Hemzels!

GRILLED VEAL CHOPS AND PEPPERS

Steps:

• Select a dish large enough to hold the veal chops in a single layer. In the dish combine the lemon juice with one-fourth cup of olive oil, the garlic, salt and pepper and rosemary. Add the chops, turn them to coat all sides and allow to marinate for one-and-a-half hours, refrigerated.
• Preheat grill or broiler.
• Seed the peppers and cut them into inch-wide strips lengthwise. Brush with remaining olive oil and season with salt and pepper. A good way to do this is to place the peppers, oil and seasonings in a plastic bag and shake them.
• Start grilling the peppers. When they are just beginning to sear, place the chops on the grill and grill them over very hot coals to the desired degree of doneness. They should take eight to 10 minutes for medium. Remove the chops and the pepper strips as they are done and arrange them on a platter.
• Serve at once, hot, or within 30 minutes at room temperature.

BREADED VEAL CHOP WITH SALAD OF YOUNG GREENS

Steps:

• To make the veal, preheat the oven to 450 degrees. Combine the bread crumbs, parsley, Parmesan, salt and pepper in a medium-size bowl. Dip the veal chops into the buttermilk and then coat on both sides with the crumb mixture. Spray a large cast-iron skillet with the olive oil and heat over medium-high heat. Add the veal chops, in batches if necessary, and cook until the crumbs begin to brown, about 3 minutes on each side. Place the chops on a baking sheet, as far apart as possible. Bake until the veal is just cooked through, about 15 to 20 minutes.
• Meanwhile, to make the salad, whisk together the garlic, shallots, mustard and vinegar. Whisk in the olive oil and season with salt and pepper. Place the greens in a large bowl. Add the vinaigrette and toss to coat. Divide the veal chops and salad among 4 plates and serve immediately.

VEAL CHUCK CHOPS WITH ONIONS, CABBAGE & APPLES

Steps:

• Use a 10x3 inch straight sided saute pan or similar with tight fitting cover.
• The Prep:.
• 1. Cut veal chops into 4 equal pieces. I had to use a cleaver to chop a bone or two.
• 2. Lightly season & rub chops with Stubbs or rub of your choice.
• 3. Wrap chops in wax paper or whatever and set aside to marinate for about 30 minute.
• 4. Peel onion and cut in half. Slice each half into thin half rings.
• 5. Half cabbage, core & slice into thin ribbons like for slaw.
• 6. Peel, half, core & slice apples into 1/2 moons.
• Remove Veal from wrap and lightly dust with a good coating of flour shaking off excess.
• The Build:.
• Meat:.
• 1. Heat 2 Tbs. of oil in pan set to med-high - high.
• 2. Add veal in 2 batches (do not crowd pan) and sear quickly to get a good golden crust on each side. (do not over cook! we want the inside still rare.).
• 3. Remove veal and set aside.
• Aromatics:.
• 1. Lower heat to med - med-high. Add the rest of oil to the same pan (do not clean pan first we want those brown bits).
• 2. Toss in onions & cabbage & saute till translucent or just beginning to brown.
• 3. Add Apples, brown sugar, vinegar, garlic, sage, fennel seeds, sherry, oyster sauce and 1 cup of chicken stock.
• 4. Bring to boil & allow to reduce for about 10 minute.
• 5. Remove 1/2 of onion mixture and set aside.
• The Finish:.
• 1. Place veal chops on top of remaining onion mixture.
• 2. Top with reserved onion mixture.
• 3. Add enough chicken stock to cover.
• 4. Bring back to a boil, reduce heat to low. Cover and simmer for 30-45 minute.
• 5. remove cover and allow to simmer for ten minutes to thicken the sauce.
• 6. Add a bit more stock if over thickened.
• 7. Season with salt & pepper to taste and toss on 1/4 cup chopped parsley or chives.
• I served this over yellow rice (con pollo).
• Add some steamed veggies and a nice salad and Dig In!