Veal Chops In Vinegar Sauce Recipes

GRILLED VEAL CHOPS WITH RAW SAUCE

Steps:

• In a bowl combine the tomatoes, basil, parsley, red onion, salt, pepper, balsamic vinegar and about 2 tablespoons extra-virgin olive oil. Allow the tomatoes to sit for 10 minutes so that the salt will leach out the juice of the tomatoes.
• Heat a grill pan or outdoor grill to medium high-high heat. Drizzle 2 tablespoons extra-virgin olive oil, eyeball it, on a plate. Place chops on plate and turn in extra-virgin olive oil using tongs and season both sides liberally with salt and pepper. Once the grill pan or grill is screaming hot, add the chops and cook on the first side for 5 minutes. Resist the temptation to move the chops around, you want nice grill markings and a good crust on them. Before flipping the chops, reduce the heat to medium or move chops a little off to the side on an outdoor grill for more indirect heat. Flip and cook them on the second side for 7 to 8 minutes, remove the chops and let them rest covered with a tented piece of aluminum foil for about 5 minutes.
• Once the chops are cooked and rested, add the spinach and olives to the tomatoes and toss to coat. Serve the salad on or alongside the chops and spoon out some of the tomato balsamic juice from the bottom of the salad bowl to top each chop.

VEAL CHOPS IN VINEGAR SAUCE

Steps:

• Trim the chops of any excess fat. If there is not much meat on the tail porton, cut the tails away. Otherwise attach them to the chops with toothpicks. Dry the chops.
• Heat oil in a heavy skillet large enough to hold the chops in a single layer. Saute the chops over high heat until just seared. Remove from heat and keep warm.
• Add the vegetables to the skillet and cook, stirring, for about five minutes, until they are just tender. Stir in the vinegar, tomato paste and stock. Cook, stirring for several minutes. Season to taste with salt and pepper.
• Return the chops to the skillet and baste with the sauce. Cover and cook to desired degree of doneness -about six minutes should be enough for medium.

SAUTEED VEAL CHOPS WITH HERB VINEGAR GLAZE

Steps:

• Sprinkle the chops with salt and pepper. Place the flour on a flat dish. Dredge each chop in the flour, shaking off the excess flour.
• Heat 2 tablespoons of the butter in a heavy skillet over medium-high heat and add the chops. Brown them on both sides, turning once. They should cook 5 minutes on each side.
• Add the bay leaves, garlic and thyme. Cook about 3 minutes, shaking the skillet. Pour the vinegar around the chops and cook until half reduced. Add the broth, cover tightly and simmer 15 to 20 minutes or until tender.
• Swirl in the remaining butter to bind the sauce. Serve the chops with the sauce and garnish with bay leaves, garlic and thyme.

VEAL WITH VINEGAR SAUCE

Steps:

• Stir flour and pinch of cayenne pepper in shallow pie dish. Lightly coat veal with flour mixture, shaking off excess. Heat olive oil in large nonstick skillet over medium-high heat. Add veal in batches and cook just until outside is no longer pink, about 1 minute per side. Transfer veal to platter.
• Add minced garlic to skillet and sauté 1 minute. Return veal to skillet. Pour vinegar over (mixture will steam). Pour beef broth over. Boil until sauce is reduced by half and veal is tender, about 6 minutes. Transfer veal to platter. Tent with aluminum foil to keep warm. Add chopped parsley to skillet. Cook until sauce is thick, about 5 minutes. Season to taste with salt. Pour sauce over veal and serve.

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!

VEAL SCALOPPINE WITH BALSAMIC VINEGAR

Steps:

• Season flour with salt& pepper.
• Dredge veal in flour to lightly coat.
• Heat 1 tbsp of the butter with the oil in a skillet over medium-high heat.
• Add scallopini& cook for 30 to 45 seconds.
• Flip& cook for another 30 seconds or just until golden.
• Remove to a plate& season to taste.
• Add remaining 1 tbsp of butter& wine to pan; reduce to a glaze.
• Remove from heat& add 1 tbsp of the balsamic vinegar; drizzle over veal.
• Sprinkle the remaining balsamic over the veal& dust with parsley.