Veal Chops With Saga Blue Butter Recipes

VEAL CHOPS WITH ROQUEFORT BUTTER

Steps:

• Place the butter and Roquefort cheese in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until smooth. Add the scallions and mix until combined. Cut a strip of parchment paper 4 1/2 inches wide and place the mixture on the short end of the paper. Roll into a log about 1 inch in diameter, rolling the parchment paper around the butter mixture. Chill.
• Sprinkle both sides of the veal chops generously with salt and pepper. Allow to sit at room temperature for 15 to 30 minutes. Meanwhile, prepare a charcoal grill with hot coals. When the coals are hot, grill the chops for 6 to 8 minutes on each side, until almost cooked through. Remove to a platter and cover with aluminum foil. Allow to rest for 15 minutes. Serve with 1 or 2 slices of cold Roquefort butter on each chop.

SAGE VEAL CHOPS

Steps:

• Heat a heavy-bottomed skillet over medium high heat. Season chops with salt and pepper and rub them each with about 1 tablespoon of chopped sage. Rub the sage into meat on both sides of each chop. Add oil to the pan. Melt butter into the oil and add chops to the pan. Cook chops 5 minutes on each side and transfer to warm platter and let them rest. Add wine to the pan and scrape up drippings. Spoon drippings down over the chops and serve.

VEAL CHOPS WITH ANCHOVY SAUCE

Steps:

• Wipe the chops dry with paper towels. Dredge with flour.
• Use two frying pans large enough to hold two chops each comfortably. Heat the oil in each one and fry the chops, turning once, for about seven minutes on each side, or until the outside is brown and the inside pink and juicy.
• Meanwhile, in a small pan, saute the garlic in the butter until golden but not browned. Stir in the anchovy and parsley and cook for two minutes. Turn off heat and keep warm.
• When the chops are ready, place them on individual heated plates and spoon some anchovy sauce on each one.

VEAL CHOPS WITH SAGA BLUE BUTTER

Steps:

• In a small bowl mash together the Saga Blue, the butter, the lemon juice, the parsley, and salt and pepper to taste until the mixture is smooth. Transfer the mixture to a sheet of wax paper, roll it into a log, and chill it for 15 minutes.
• In a skillet, preferably cast-iron, heat the oil over moderately high heat until it is hot but not smoking, in it sauté the chops, patted dry and seasoned with salt and pepper, for 5 to 6 minutes on each side for barely pink meat, and top each chop with half the Saga Blue butter.