Veal Chops With Eggplant And Pepper Stuffing And Roasted Red Pepper Sauce Recipes

VEAL CHOPS WITH PEPPERS

Steps:

• Heat a skillet with oven safe handle over medium high heat. Preheat oven to 375 degrees F.
• Season the chops with salt and pepper. To hot skillet, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, then the chops. Brown the veal for 2 minutes on each side, remove from pan to a plate. Add another tablespoon extra-virgin olive oil to the pan, then the garlic and sweet peppers. Cook garlic and sweet peppers 3 to 5 minutes to soften, then add the wine to the pan. Return the chops to the pan with the peppers and transfer the pan to the oven. Cook the chops and peppers 12 to 15 minutes until juices run clear near the bone. Remove the pan from oven and add hot peppers and a splash of pepper juice. Transfer chops to a serving platter. Spoon juices and peppers evenly over the chops and garnish with parsley.

VEAL SCALOPPINE IN MARINARA SAUCE

Steps:

• To prepare sauce, heat 1 tablespoon each of olive oil and butter in large skillet on 'medium' setting.
• Add onion, bell pepper and garlic; sweat until vegetables are tender.
• Add tomato paste, water, thyme, basil, sugar and crushed bay leaves; stir until tomato paste is incorporated and mixture is smooth.
• (Note: When using fresh herbs instead of dried, I approximately triple the amount of basil and double the thyme -- but you can tell better by taste than exact measurements. Replacing 1/2 cup of the water with wine is also an excellent option. And I *always* throw in the hot pepper flakes!).
• Taste mixture, adding salt and pepper as needed. (For inexperienced cooks, I would suggest starting with 1/2 teaspoon salt and 1/4 teaspoon pepper, and going -- slowly -- from there until it tastes just right.).
• Continue cooking over medium heat, allowing mixture to slowly reach a boil; at that point, reduce heat several notches and simmer gently for 20 minutes, stirring occasionally.
• Meanwhile, season veal scallops on both sides with salt and pepper.
• Measure flour and breadcrumbs into separate bowls.
• (Note: A scant measure of flour will be enough. Breadcrumbs can be fresh or commercial. Recipe calls for 'plain', but the Italian-seasoned kind work fine also.).
• Break egg into third bowl, beating well with a whisk.
• In a second skillet or large pot, heat 3 tablespoons olive oil and 1 tablespoon butter on 'medium' setting.
• Dredge scallopini in flour, coating lightly but thoroughly on both sides; dip in beaten egg to coat; cover all over with breadcrumbs.
• Brown thoroughly in hot oil (depending on how brown you want them, it will take about 2-4 minutes per side); drain on paper towels.
• Add browned scallopini to marinara sauce, turning to coat if necessary; continue simmering slowly until meat is thoroughly done and very tender (10-15 minutes).

VEAL AND BELL PEPPERS

Steps:

• Combine flour with salt and pepper.
• Coat veal cubes with flour.
• Saute the veal cubes in olive oil in dutch oven until lightly browned.
• Add additional oil if pot appears too dry.
• Add minced garlic and saute a few minutes to release the flavor of the garlic.
• Remove veal and garlic from pot.
• Add wine to pot, scraping up browned bits.
• Bring to boil and cook for a few minutes to reduce the wine by half.
• Add diced tomatoes and chicken broth to the pot.
• Bring to boil, while stirring.
• Return veal to pot, cover and simmer approx 1 hr or until veal is tender.
• Add peppers and onions, cover and simmer approx 30 minutes.
• Add mushrooms (if desired).
• Stir until heated.
• Serve in bowls wih crusty bread for dipping into the sauce.
• Entree is also excellent served over rice, pasta, or a side of mashed potatoes.

VEAL CHOPS WITH PEPPERS

Steps:

• Heat a skillet with oven safe handle over medium high heat. Preheat oven to 375 degrees F.
• Season the chops with salt and pepper. To the hot skillet, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, then the chops. Brown the veal for 2 minutes on each side, transfer from the pan to a plate. Add another tablespoon extra-virgin olive oil to the pan, then the garlic and sweet peppers. Cook garlic and sweet peppers 3 to 5 minutes to soften, then add the wine to the pan. Return the chops to the pan with the peppers and transfer the pan to the oven. Cook the chops and peppers 12 to 15 minutes until juices run clear near the bone. Remove the pan from oven and add hot peppers and a splash of pepper juice. Transfer chops to a serving platter. Spoon juices and peppers evenly over the chops and garnish with parsley.

HOT VOODOO VEAL CHOPS WITH CHARRED EGGPLANT AND HOT PEPPER ONIONS

Steps:

• Marinate veal chop in chili sauce overnight. Start eggplant by salting and pressing each half in a colander to remove excess water. Grill each half, skin side down, for 15 minutes over medium heat until skin is crisp and flesh is soft enough to pierce with a fork. Cool completely. In a food processor pulse eggplant with shallots, lemon juice and parsley until somewhat chunky. Season with salt and pepper; hold at room temperature until serving time. Grill the veal chops over medium heat of grill, turning once, until medium rare. Meanwhile, heat canola oil in frying pan. In a small bowl combine flour, chili, salt and pepper; set aside. In second bowl combine milk and Tabasco; set aside. Alternately dip onions in flour, milk, then back to flour; carefully drop into preheated oil. Fry until golden brown. Carefully remove and drain on paper towel; keep warm until serving time. Garnish each veal chop with eggplant puree and onion rings.

VEAL CHOPS WITH EGGPLANT AND PEPPER STUFFING AND ROASTED RED PEPPER SAUCE

Steps:

• In a large skillet cook the onion in the oil over moderately low heat until it is softened. Add the shallot, the garlic, the bell pepper, and the eggplant and cook the mixture, stirring, for 6 to 8 minutes, or until the eggplant is softened. Stir in the tomato, the herbs de Provence, the sage, the basil, the parsley, the salt, and black pepper to taste, cook the stuffing, stirring, for 1 minute, and let it cool.
• With a sharp knife make a 1-inch-long incision along the fat side of each chop and cut a pocket in each chop by moving the knife back and forth carefully through the incision. Stuff each chop with half the stuffing and secure the pocket with wooden picks. Brush the chops with some of the oil and in a roasting pan brushed with the remaining oil roast them in a preheated 475°F. oven, basting them with any pan juices, for 7 minutes on each side, or until they are cooked through but the flesh is still slightly pink near the bone.
• Transfer the chops to a cutting board, let them stand for 3 minutes, and discard the wooden picks. Arrange the chops on heated plates, pour the sauce, heated, on the plates, and sprinkle each serving with some of the parsley.
• In a blender blend together the bell pepper, the oil, the lemon juice, the vinegar, the cayenne, 1 tablespoon water, and salt and black pepper to taste.