Veal Chop Milanese with Italian Style, Spring Salad, and Fresh Basil Vinaigrette Dressing Recipes.
Today we will be making a #VealChop #Milanese #Recipe with Italian Style, Spring Salad, and Homemade Fresh Basil Vinaigrette Dressing Recipe.
This Veal Chop recipe will impress you, your family members, friends, and guests. Don't miss out on this quick and easy #VealChopMilanese recipe that is sure to be a hit in your house. Join us for Episode-34 on the #YaEat. At Ya'Eat we specialize in #Italian and #Seafood #Recipes but do so much more. YaEat.tv
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On the Ya'Eat cooking channel, we feature Italian and Seafood recipes.
In the Kitchen: Bone-in Veal Chop Cutlet Saltimbocca Style
In the Kitchen: Bone-in Veal Chop Cutlet Saltimbocca Style
The Rhode Show is WPRI 12's daily lifestyle show for having fun, eating well, and living life.
Veal Chops Two Ways, with Mushroom Sauce by Gerard Crozier
Great Chefs Great Cities Episode 1: Entree
For More Information:
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Veal Chops Two Ways, with Mushroom Sauce
Gerard Crozier
Crozier's
New Orleans LA
Entrée. Great Chefs, Great Cities #1
The sauce for two of the grilled chops is a heady blend of mushrooms and glace de viande, that luxurious and intensely flavored reduction of meat stock. You may buy the glace in a specialty foods store, or use demi-glace. The other two veal chops are pan-fried and served with a mushroom sauce without glace de viande.
Serves 4
Four 10-ounce veal chops
Olive oil for brushing, plus 1 tablespoon
Flour for dredging
Salt and freshly ground black pepper to taste
3 tablespoons unsalted butter
2 pounds white mushrooms, coarsely chopped
1 tablespoon glace de viande or demi-glace
1 cup French white wine or chicken stock
Gratin Dauphinois
To prepare the grilled chops: Prepare a medium-hot fire in an outdoor of indoor grill. Lightly brush two of the veal chops with a little olive oil and grill them, turning twice, for a total of about 10 minutes for medium, or until cooked to the desired doneness. Set aside and keep hot.
To prepare the pan-fried chops: Lightly dust the remaining two chops with flour, salt, and pepper. In a large saute pan or skillet over medium-high heat, heat the 1 tablespoon of olive oil with 1 tablespoon of the butter. Add the chops to the pan and cook, turning every 2 minutes, for a total of 8 to 10 minutes. Cover the pan and cook an additional 5 minutes for medium, or until the chops are cooked to the desired doneness. Remove the chops from the pan, set aside, and keep warm.
To make the mushroom sauce for the grilled chops: In a large saute pan or skillet over medium-high heat, melt 1 tablespoon of the butter and saute half of the mushrooms until they have released their juices and most of the liquid has evaporated, about 5 minutes. Add the glace de viande and 1/2 cup of the wine or stock, cooking and stirring for 2 minutes. Season with salt and pepper; set aside and keep warm.
To make the mushroom sauce for the pan-fried chops: Place the pan in which the chops were sauteed over medium-high heat, add the remaining tablespoon of butter and the remaining mushrooms, and saute until they have released their juices and most of the liquid has evaporated, about 5 minutes. Season the mushrooms with salt and pepper. Add the remaining 1/2 cup wine or stock to the pan, stir to scrape up the glaze from the bottom of the pan, and cook for 2 minutes. Set aside and keep warm.
To serve: Arrange the grilled chops on one end of a large serving platter and spoon their accompanying sauce over them. Place the pan-fried chops on the other end, along with their sauce. Serve with gratin dauphinois.
Gratin Dauphinois
Serves 4
3 large baking potatoes, peeled and finely sliced
2 tablespoons minced garlic
Salt and freshly ground black pepper to taste
2 cups heavy (whipping) cream or milk
2 cups half-and-half
Preheat the oven to 450 F. Generously butter a 12-inch baking dish. Place some of the potatoes in a layer in the bottom of the pan and sprinkle with some of the garlic, then season with salt and pepper. Continue in this fashion to make three layers of potatoes, garlic, salt, and pepper. Pour the cream or milk and half-and-half over the dish, stir, and smooth the top of the gratin with the back of a spoon. Bake until the potatoes are tender when pierced with a knife, and the top is browned and bubbly, 35 to 40 minutes.
Regional Italian Cuisine Scaloppine with Balsamic Vinegar
Well known Melbourne restaurateur Caterina Borsato, from Caterina's Cucina e Bar, and Carmine from Emilia Romagna create a pork scaloppine using Balsamic vinegar in this segment from her Channel 31 cooking series (aired on 11th June 2011).
Veal Scallopini Recipe - Laura Vitale - Laura in the Kitchen Episode 592
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