Veal Chops With Lemon Olives Roasted Tomatoes And Caper Berries Recipes

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VEAL CHOPS WITH ROASTED SHALLOTS, ARUGULA, AND SOFT POLENTA



Veal Chops with Roasted Shallots, Arugula, and Soft Polenta image

Categories     Leafy Green     Tomato     Roast     Valentine's Day     Veal     Arugula     Winter     Shallot     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

1 cup olive oil, divided
1/2 cup fresh lemon juice
1/4 cup fresh thyme leaves
1 tablespoon coarse kosher salt
1 tablespoon ground black pepper
4 1 3/4-inch-thick veal rib chops (each about 12 ounces), frenched
18 small shallots, peeled, halved
1/4 cup balsamic vinegar
1 12-ounce package grape tomatoes
1/3 cup drained capers plus 1 tablespoon caper brine reserved from jar
Soft Polenta
4 cups arugula

Steps:

  • Whisk 3/4 cup oil and lemon juice in small bowl to blend. Mix thyme, salt, and pepper in another small bowl. Rub thyme mixture all over veal chops; place in glass baking dish. Pour oil-lemon marinade over; let stand 15 minutes.
  • Preheat oven to 450°F. Combine shallots, vinegar, and remaining 1/4 cup oil in medium roasting pan; toss to coat. Sprinkle with salt and pepper. Roast until shallots are browned and tender, about 15 minutes. Add tomatoes to shallots and roast until tomatoes are soft and browned, stirring occasionally, about 15 minutes longer. Remove pan from oven. Add capers and 1 tablespoon reserved brine and stir to blend.
  • Meanwhile, heat large ovenproof skillet over high heat. Drain veal chops and transfer marinade to heavy small saucepan. Add veal to skillet and cook until browned, about 3 minutes per side. Transfer skillet to oven and roast veal to desired doneness, about 10 minutes for medium.
  • Bring reserved oil-lemon marinade to boil; boil 2 minutes. Place 1 veal chop on each of 4 plates. Divide shallot-tomato mixture among plates. Spoon Soft Polenta alongside. Drizzle with oil-lemon marinade. Garnish with arugula and serve.

GRILLED VEAL CHOPS WITH OLIVES, CAPERS, AND SAGE



Grilled Veal Chops With Olives, Capers, and Sage image

I found this on the internet and Russell cooked it tonight for a special dinner for the two of us. Veal chops are almost my favourite meat, and I have beautiful sage in the garden right now. I have to admit we didn't do the bit about frying the sage leaves for garnish, but it was still wonderful over creamy mashed potatoes.

Provided by JustJanS

Categories     Veal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

olive oil (for frying)
20 large sage leaves
2 tablespoons extra virgin olive oil
6 (250 -300 g) rib-eye veal chops
salt & freshly ground black pepper
3 garlic cloves, minced
1 cup dry white wine
1 cup black olives or 1 cup green olives, pitted and coarsely chopped
1/4 cup capers
2 tablespoons chopped fresh sage
2 cups chicken stock
1 tablespoon lemon juice

Steps:

  • Warm 1/2 inch olive oil in the bottom of a frying pan over medium-high heat.
  • When the oil is hot, add the sage leaves and cook until crisp, 30 to 60 seconds; remove from the pan and drain on paper towels.
  • Reserve for garnishing.
  • Heat 1 tablespoon of the extra virgin olive oil in a large frying pan over medium heat.
  • Add the veal chops and cook until golden, 5 to 6 minutes.
  • Turn the veal chops, season with salt and pepper, and continue to cook until golden and cooked to medium rare, 5 to 6 minutes.
  • Remove from the pan, place on a warm platter, cover with foil, and keep warm.
  • Increase the heat to medium-high, add the remaining I tablespoon extra virgin olive oil and the garlic, and cook until the garlic is soft, about 15 seconds.
  • Add the white wine and simmer until the wine has almost evaporated, 3 to 5 minutes. Add the chicken stock and reduce by half, 3 to 5 minutes.
  • Add the olives, capers, and fresh sage and stir together.
  • Add the lemon juice and salt and pepper to taste.
  • To serve, place one chop on each plate and spoon the sauce, olives, and capers over the top and around the sides.
  • Garnish with crisp sage leaves and serve immediately.

VEAL CHOPS WITH LEMON, OLIVES, ROASTED TOMATOES, AND CAPER BERRIES



Veal Chops with Lemon, Olives, Roasted Tomatoes, and Caper Berries image

Categories     Citrus     Garlic     Herb     Olive     Tomato     Broil     Sauté     Dinner     White Wine     Capers     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

4 veal rib chops (each about 12 ounces)
3 plum tomatoes, quartered lengthwise
3 tablespoons chilled butter, divided
2 garlic cloves, minced
1/4 cup dry white wine
8 large caper berries, halved, or 2 tablespoons drained regular capers
1/4 cup fresh lemon juice
1/4 cup halved pitted Kalamata olives
1 teaspoon chopped fresh oregano

Steps:

  • Preheat broiler. Sprinkle veal chops and tomatoes with salt and pepper. Place chops on rimmed baking sheet. Scatter tomatoes around chops. Broil chops and tomatoes until chops are medium-rare and tomatoes are slightly charred, about 5 minutes per side. Let rest 10 minutes.
  • Meanwhile, melt 1 tablespoon butter in heavy small saucepan over medium heat. Add garlic and sauté until soft but not brown, about 1 minute. Add wine and boil until reduced by half, about 2 minutes. Whisk in remaining 2 tablespoons butter. Stir in caper berries, lemon juice, olives, and oregano; stir to heat through. Season sauce to taste with salt and pepper.
  • Place 1 chop on each of 4 plates. Divide tomatoes among plates. Spoon sauce over and serve.

VEAL SCALLOPINI WITH LEMON AND CAPERS



Veal Scallopini With Lemon and Capers image

Veal scallopini with lemon and capers is a remarkably quick dinner to pull together, with plenty of flavor to satisfy.

Provided by Molly Watson

Categories     Dinner     Entree     Lunch

Time 20m

Number Of Ingredients 8

1 pound veal scallopini or cutlets
1/4 teaspoon fine sea salt, plus more to taste
2 teaspoons vegetable oil
2 tablespoons capers , drained
1/4 cup white wine
2 tablespoons lemon juice, freshly squeezed
3 tablespoons butter, cut into 4 to 8 pieces
4 cups arugula leaves, loosely packed for serving

Steps:

  • Gather the ingredients.
  • Pat the veal dry with paper towels and sprinkle it lightly with the salt.
  • Heat the oil in a large frying pan (preferably large enough to hold all the veal in a single layer) over medium-high heat.
  • Put as much of the veal as fits in a single layer in the pan (it is important you don't crowd the pan) and cook until it has started to brown and releases from the surface of the pan-about 2 minutes.
  • Turn the cutlets and cook them until they're cooked through and browned on the second side-about 2 more minutes. Transfer the veal to a plate. Repeat with any remaining veal, as necessary.
  • Return the frying pan to the heat. Add the capers to the pan and let them sizzle for about 30 seconds.
  • Add the white wine and use a spatula to help scrape up any brown bits on the bottom of the pan.
  • Whisk together and cook until the wine is reduced by at least half, about 2 minutes.
  • Add the lemon juice and stir to combine.
  • Swirl in the pieces of butter, whisking if you like, to make a sauce. Taste and add salt if needed.
  • Return all of the veal to the pan to coat it in the sauce.
  • Divide the arugula among 4 plates. Drizzle a bit of the sauce over each serving of arugula before placing the veal on top of the salad. Drizzle any remaining sauce evenly over the veal.
  • Serve immediately.

Nutrition Facts : Calories 367 kcal, Carbohydrate 15 g, Cholesterol 94 mg, Fiber 1 g, Protein 15 g, SaturatedFat 14 g, Sodium 632 mg, Sugar 1 g, Fat 26 g, ServingSize 1 dozen (12 servings), UnsaturatedFat 0 g

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