How To make Veal Chops In Spicy Sauce
4 Thick veal or lamb chops,
-fat trimmed 2 tb Flour
2 tb Vegetable oil
1 md Onion, chopped
1 Or 2 large garlic cloves,
-minced 1 ts Ground cumin
1 ts Salt
1/4 ts Saffron threads
1/4 ts Ground coriander
1/4 ts Cayenne pepper
1 c Chicken stock (240 ml)
1 1/2 tb Tomato paste
3 tb Yogurt
1 tb Lemon juice
1 lg Tomato, peeled, seeded &
-diced 1 Cucumber, peeled, seeded &
-diced Salt and pepper Rose Hansen & Associates (Sausalito, Ca.) donated this recipe which is delicious served with saffron biryani, pilaf or couscous. Dredge chops in flour and brown on both sides in hot oil in a Dutch oven on medium heat. Remove chops from pot and keep warm. Saute onion, garlic and spices in pot over low heat, stirring when needed, until onion is limp. Add broth and chops. Simmer covered until meat is tender, about 50 minutes. Remove chops, keep warm. Drain off excess fat from pot, whisk in tomato paste and reduce liquid over high heat to 1 1/2 cups. Meanwhile, mix last 5 ingredients together. Pour hot sauce over meat, and serve with yogurt mixture around each chop. From "Wild About Saffron++A Contemporary Guide to an Ancient Spice", by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle, Daly City, Ca., 94105. 1987. Posted by Stephen Ceideberg; March 30 1993.
How To make Veal Chops In Spicy Sauce's Videos
Andrew Zimmern Cooks: Veal Marsala
This traditional veal marsala recipe with mushrooms is a stunning autumnal dish that comes together quickly. I prefer to use bone-in veal chops instead of boneless cuts from the leg because they tend to overcook and dry out. If you don’t want to use veal, this mushroom and marsala sauce pairs well with chicken thighs or pork chops.
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Veal Sofrito - Delicious Veal Chops
Veal is so tender and tasty and my Veal Sofrito recipe is so easy to make and the end result is absolutely delicious :) You can do it - hope you give this recipe a try.
Ivo’s Veal Sofrito
Ingredients:
• 2 average-sized Veal Chops (approx. ¾ lb each i.e. approx.. 340 gm each)
• Semolina flour or all-purpose white flour, approx. ¼ cup (enough to coat each side of the chops)
• Extra Virgin Olive Oil (EVOO) enough to coat the bottom of your pot
• 1 garlic clove, minced
• 3 – 4 mushrooms, cut in half
• 3 – 4 sundried tomatoes
• 1 bay leaf
• ½ tsp thyme (optional)
• 2/3 cup red wine vinegar
• 2 cups beef broth (alternate chicken broth)
• Salt and Pepper to taste
Method
• Coat each veal chop with the flour, on both sides
• Add EVOO to a Dutch oven or alternate pot
• Add the veal chops and lightly sauté, approx. 1 min per side, just enough to brown each side. Remove and set aside.
• Add minced garlic to the same Dutch oven (pot) and cook on med or med/high for 30 seconds
• Then add the mushrooms, sundried tomatoes, bay leaf and thyme. Cook for approx. 1 minute
• Then add the wine vinegar and beef broth, and bring to a boil.
• Season veal chops on both sides, with salt and black pepper to taste, add to the pot and submerge them in the brine
• Cook on med heat for 3minutes with lid on then simmer for 30 more minutes with lid off
• Remove chops from Dutch oven/pot and drizzle the brine over top, reserving the remaining brine as q gravy, to be served at the table
• Serve and enjoy – it’s delicious
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Veal Sofrito - Delicious Veal Chops
Saute Veal Chop with Black Pepper Sauce..
Saute Veal Chop with Black Pepper Sauce...
Serves - - 4
Veal chops are bone-in, meaty, and thick they're also great for broiling, roasting, or grilling.
Veal is the meat of calves, ( baby cows...) in contrast to the beef..
Note:
Don't saute veal chop over one time each side to keep it fresh and tender...
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Veal Marsala (Scaloppine al Marsala)
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(All Recipes have step by step photos)
Veal Marsala is an Italian-American classic, veal cutlets in a rich and flavourful sauce made with Marsala wine, mushrooms and parsley. Super comforting and easy to make, serve it with mashed potatoes and green beans.
Ingredients
8 veal cutlets
¼ cup flour for dredging
2 tbsp butter 30g
2.5 cups Crimini mushrooms sliced (170g) aka chestnut mushrooms UK
2 cloves garlic finely chopped
1.5 cups chicken stock low sodium (375ml)
½ cup Marsala wine 125ml
1-2 tbsp fresh parsley finely chopped
2-3 tbsp olive oil
Salt and pepper
Instructions
Season the veal with salt and pepper and slightly press it in so it sticks. Sprinkle the flour on a plate and dredge each piece of veal in the flour until lightly coated, shake off any excess.
Heat the olive oil in a large skillet or frying pan and fry the veal for 1 minute on each side until browned and cooked through, you’ll need to do this in batches and add more oil as needed. Remove from the pan and set aside on a plate.
Add the butter to the pan, once melted add the mushrooms and sprinkle with a little salt. Fry the mushrooms for around 5-7 minutes until the excess moisture has been released and they start to cook down.
Add the garlic and fry for 1 more minute. Add the marsala and let it simmer until the liquid has reduced by half. Add 1.5 cups (375ml) of chicken stock.
Simmer the sauce for 5-7 minutes until it starts to thicken. Add the veal back into the pan to warm through.
Serve the veal with a sprinkling of freshly chopped parsley.
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Veal Chops Recipe
#yoitube #vealchop #veal #panseared #vealchops
Seasoned With:
Garlic Powder
Himalayan Salt
Cracked Pepper
Rosemary
Paprika
*Pour Sauce Over Cooked Veal *
TOP CHEFS MAKE VEAL CHOPS TO PERFECTION | Spice Secrets | Gusto TV
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