Jacques Pépin's Veal with Caper and Sage Sauce
Chef, cookbook author, and television host Jacques Pépin demonstrates how to make Veal with Caper and Sage Sauce, a recipe from his new cookbook, Essential Pépin.
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Jacques Pépin's Veal with Caper and Sage Sauce
A Recipe for Veal Cutlets With Provel Cheese Sauce : Italian Recipes
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Veal cutlets with provel cheese will require a few other key ingredients, like the right type of bread crumbs. Get a recipe for veal cutlets with provel cheese with help from an experienced culinary professional in this free video clip.
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Bio: Chef Silvio Suppa, along with his wife Vittoria, formed the backbone of Del Monaco's, the legendary eatery that dominated New Haven's Wooster Street from 1972 to 1997.
Filmmaker: Sean Tracy
Series Description: You don't have to hop on a plane whenever you want to enjoy some nice, delicious Italian cooking. Learn about Italian recipes with help from an experienced culinary professional in this free video series.
VEAL MILANESE: BREADED VEAL CUTLET - Original Italian recipe
Veal Milanese is a masterpiece of Italian cuisine in particular of the city of Milan and Lombardy region. An absolute dish loved by young and old: a succulent steak with a crunchy golden breading with a side of crispy potatoes. A dish that, thanks to Italian Michelin-starred Chef Claudio Sadler suggestions, you'll be able to prepare at home as a great Chef!
00:00 - WHAT'S COOKING?
00:27 - INGREDIENTS
00:39 - MEAT PREPARATION
06:42 - POTATOES PREPARATION
08:44 - COOKING
12:14 - PLATING
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★ FULL RECIPE (WITH PICS):
★ INGREDIENTS (4 servings)
Veal loin 1 kg
Clarified butter 300 g
Grated bread 300 g
Eggs 4
Salt to taste
Maldon salt to taste
TO COOK POTATOES
Potatoes (La Ratte) 500 g
Clarified butter 100 g
Rosemary 1 spring
Garlic 1 clove
Salt to taste
Black pepper to taste
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Pan Fried Veal Chops with White Wine Sauce
Pan-fried veal chops with white wine sauce are an amazing restaurant quality recipe that can be made from the comforts of your home and without the chef experience.
Ingredients:
3 TBS olive oil
1 TBS minced fresh Rosemary
½ TBS fresh thyme leaves
3 TBS garlic paste (or 2 cloves garlic, minced)
2 veal rib chops (weighing approximately ¾ pound each)
Salt & pepper
3 TBS dry white wine
3 TBS chicken stock
1 teaspoon fresh lemon juice
1 TBS butter
Get the full recipe at Veal.org:
#beeffarmersandranchers #discoverveal #veal #recipes
Grilled Veal Chop Easy Recipe
Grilled Veal Chop Recipe! Season the veal chop with black pepper, salt, thyme and olive oil. Grill the veal chop just like you would a steak, 5 to 7 minutes a side. Enjoy!
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Veal Chops Milanese | Emeril Lagasse
Veal Chops Milanese is a classic dish and a Lagasse family favorite. Pounded thin, breaded, and shallow-fried, it is finished in the oven for a quick to prepare dinner that is served with an arugula and tomato salad dressed with a lemon vinaigrette.
VEAL CHOPS MILANESE
SERVES 4
When veal chops like this are served in Italy, you have the option of having the chopped arugula on top or on the side, but always with a squeeze of fresh lemon. Now, there are a couple of special directions in this recipe that will help you achieve perfect results. First, you need to pound the chops really thin, to just ¼-inch thickness, then cook them in clarified butter. This way, the chops are going to have a great flavor that just can’t be reached any other way. It’s definitely worth the extra effort to clarify your own butter.
Four 12-ounce bone-in veal chops
2 tablespoons plus 2 teaspoons Emeril’s Essence
1 cup all-purpose flour
1 cup fine dried bread crumbs
2 large eggs
1 cup whole milk
½ cup clarified butter (see cook’s note)
1 bunch arugula, stemmed, washed, patted dry, and chopped (about 1 ½ cups)
4 ripe plum tomatoes (about 1 ¼ pounds), cored and chopped
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 lemon, cut into 4 wedges
One at a time, using a thin sharp knife, cut a slit into the side of the meaty part of each chop, about 3 inches long and 1 inch deep, being careful not to cut all the way through to the bone. Gently open out the chop so the meat surface is about twice as wide as before. Place the chop between two large pieces of plastic wrap on a work surface. Using a flat meat mallet, pound the meat until ¼ inch thick.
Preheat oven to 200 degrees. Season both sides of each chop with ½ teaspoon of Essence. Combine flour with 1 tablespoon of the Essence in a shallow bowl. Place bread crumbs in a second shallow bowl and season with the remaining 1 tablespoon Essence. Combine eggs and milk in a third shallow bowl and whisk to blend. Working with one chop at a time, dredge chop in seasoned flour and shake off excess. Dip in egg wash, and then coat both sides with the bread crumbs. Set on a baking sheet. Repeat the process with remaining chops.
Heat clarified butter in a large, heavy nonstick skillet over medium-high heat. Two at a time, add the chops and cook until golden brown, about 3 minutes per side. Cut into a chop at the bone to check for doneness--they should be barely pink. Using a slotted spatula, transfer chops to a baking sheet and keep warm in the oven while you cook the other chops.
Meanwhile, toss the arugula, tomatoes, olive oil, lemon juice, salt, and pepper in a large bowl.
Place a chop on each plate. Mound a portion of the arugula salad on top of each chop, and serve with a lemon wedge on the side.
COOK’S NOTES:
What makes clarified butter so great is its higher smoke point. This means you can cook meats and fish at a higher temperature than with regular butter, making it ideal for panfrying. By clarifying the butter during a slow cooking process, you’re able to strain out the milk solids that burn quickly, as well as the water and salt.
To make your own clarified butter at home, just cut unsalted butter into 1-inch pieces and melt it slowly over low heat in a heavy saucepan. Remove the pan from the heat and let the melted butter stand for 5 minutes. Skim the foam from the top, and slowly pour the clarified butter into a container, discarding the milky solids in the bottom of the pan. You’ll lose about one-quarter of your original butter amount during the process. Clarified butter will keep tightly covered in the refrigerator for about one month.
EMERIL’S ESSENCE
MAKES ⅔ CUP
2 1/2 tablespoons paprika
2 tablespoons coarse salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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