Veal
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Veal |
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Mustard Veal Chops
Sausage Stuffed Veal
Parmesan and Proscuitto Stuffed Veal
Lemon Veal
Blackberry Veal Chops
Veal Scallops with Mushrooms and Herbs
Veal with Saffron and Shallots
Veal with Vegetables
Veal with Rum and Walnuts
| 4 | large veal chops | |
| 90 | ml | olive oil |
| 25 | ml | flour |
| 200 | ml | white wine such as Moselland Bernkastler Kurfurstlay Riesling |
| 180 | ml | beef or veal broth |
| 25 | ml | Herbes de Provence |
| salt and pepper | ||
| 60 | ml | whipping cream |
| 60 | ml | Dijon mustard |
| chopped parsley to garnish |
Brown chops in the oil. Remove them, stir in flour and cook gently until the flour just begins to brown, then add wine, broth, Herbes de Provence, salt and pepper and bring to a boil. Add back the chops and simmer gently until tender (about 45 minutes). Once again remove the chops, cover them to keep them warm. Reduce the sauce to about 150ml, then stir in the cream and bring to just the boiling point. Remove from heat and stir in the mustard. Adjust seasoning. Serve the chops with boiled potatoes and the sauce over the chops, garnished with parsley.
This dish goes well with Moselland Bernkastler Kurfurstlay Riesling, or with an Austrian wine such as Stadt Krems Cremiscia Gruner Veltliner.
| 8 | veal scallops, pounded very thin | |
| salt and pepper to taste | ||
| 500 | gm | pork sausage meat, lean |
| 30 | ml | olive oil |
| 2 | shallots, finely chopped | |
| 1 | onion, finely chopped | |
| 50 | ml | flour |
| 50 | ml | tomato paste |
| 750 | ml | Achaia Clauss Demestica White |
| 1 | bouquet garni (or a pinch each of thyme, parsley and sage, plus one bay leaf) | |
| 500 | gm | white mushrooms, sliced |
| 5 | ml | orange zest |
Roll a spoonful of sausage meat in each veal scallop. Tie into eight neat bundles using butcher's twine or kitchen string. Brown on all sides in the oilive oil. Then remove veal from the pan and add the shallots and onion. Cook until golden, add flour and tomato paste. Cook and stir for a minute or so and then add the wine. Add back the veal and the bouquet garni. Simmer, covered for about an hour. Add the mushroom and orange zest and cook for another 15 minutes. Serve over pasta or steamed white rice.
Try this with a big fruity Chardonnay such as J. Lohr Riverstone Chardonnay.
| 500 | gm | veal scallopini, pounded thin |
| 150 | gm | Parmesan cheese, flaked or thinly sliced |
| 75 | gm | proscuitto, thinly sliced |
| 8 | sage leaves | |
| 120 | ml | Corvo Bianco |
| 50 | ml | olive oil |
| 1 | lemon | |
| salt and pepper to taste |
Cut the veal slices in half and cover half of the pieces with proscuitto and cheese, and top with sage. Place another piece of veal over each slice and secure the two pieces together with toothpicks. Fry the bundles in olive until they are lightly browned then add the wine and simmer until it is reduced to half. Finish by topping with thinly sliced lemon peel and adding the juice of the lemon to the sauce.
We like this dish with hearty Corvo Bianco or with the fruitiness of Neirano Barbera d'Asti.
| 500 | gm | veal scallopini, pounded thin |
| salt, pepper, and flour to dredge | ||
| 50 | ml | olive oil |
| 3 | cloves | garlic, finely chopped |
| 120 | ml | Burdon Amontillado Sherry |
| 120 | ml | chicken broth |
| 50 | ml | capers |
| 1 | lemon, fully peeled, seeded, and thinly sliced | |
| 30 | ml | butter |
| 60 | ml | chopped fresh parsley |
Instructions
Dredge cutlets in salt and peppered flour. Lightly brown the cutlets in the oil.
Remove cutlets and keep them warm. Add the garlic and fry until golden (not brown),
add sherry and broth. Cook until reduced to about 1/3. Add capers and lemon
slices and heat until boiling. Stir in butter and parsley. Return the cutlets
to the pan to bring them up to serving temperature. Serve with boiled potatoes or
noodles.
Wine Matches
We like this lemony dish with a fruity red such as Achaia Clauss Nemea.
| 50 | ml | olive oil |
| 6 | 2.5cm loin veal chops, trimmed | |
| flour, salt and pepper for dredging | ||
| 2 | onions, chopped | |
| 2 | carrots, shredded | |
| 250 | ml | chicken stock |
| 120 | ml | dry white wine such as Achaia Clauss Demestica White |
| 60 | ml | Vedrenne Supercassis Crême de Cassis |
Dredge the chops in a mixture of flour, salt and
pepper, then brown them in the oil until nicely done on both sides. Remove and set
them aside. Saute the onions and carrots in the pan until they are wilted. Add
the wine and bring to a boil, then add stock and bring to simmer. Return the chops
to the pan, cover and put in a 160°C oven for about an hour. Remove the chops to a
heated platter, add the Cassis to the stock, correct seasonings. Serve the chops
with a napping of the sauce and more on the side to pass. We like this with steamed
rice or fried polenta.
Try a fruity Beaujolais such as Adolphe Fougères Beaujolais.
| 75 | ml | olive oil |
| 80 | gm | shallots, finely chopped |
| 2 | cloves | garlic, minced |
| 5 | ml | dried sage |
| 230 | gm | shitake mushrooms, destemmed and sliced |
| 230 | gm | sliced button mushrooms |
| 360 | ml | dry white wine such as Achaia Clauss Demestica White |
| 450 | gm | veal scallops |
| 65 | gm | flour |
| 320 | ml | chicken stock |
| 120 | ml | heavy cream |
| 15 | gm | minced fresh parsley |
Heat half the oil in a heavy nonstick skillet over medium high heat. Sauté shallot, garlic and sage 1 minute, stirring until shallot is softened. Add mushrooms and salt and pepper to taste. Sauté 5-7 minutes, stirring frequently until mushrooms are tender and liquid is evaporated. Stir in 120 ml wine and simmer 3-4 minutes until evaporated. Transfer mixture to a bowl. Season flour with salt and pepper to taste in a shallow pie tin. Dredge veal in seasoned flour, shaking off excess. Heat remaining oil in a clean, heavy nonstick skillet over medium high heat until hot but not smoking. Sauté veal 1 minute per side or until golden. Transfer veal to a platter and keep warm. Add remaining wine to skillet and simmer 4-5 minutes, stirring with a wooden spoon and scraping up brown bits, until wine is reduced to a glaze. Stir in stock, and boil 5-7 minutes until liquid is reduced by half. Stir in cream, mushroom mixture and salt and pepper to taste. Simmer sauce 2-3 minutes, stirring frequently until thickened slightly. Stir in parsley and serve sauce over veal. Simple mashed potatoes and a green vegetable make good accompaniments here.
This dish cries out for a rich Chardonnay such as J.Lohr Riverstone Chardonnay.
| 50 | ml | olive oil |
| 230 | gm | shallots, peeled and finely sliced |
| 50 | gm | sugar |
| 180 | ml | dry white wine such as Caneletto Pinot Grigio-Garganega |
| 30 | ml | cider vinegar |
| 1 | pinch | saffron |
| 2 | cloves | garlic, finely chopped |
| 680 | gm | veal cutlets |
| 120 | ml | chicken stock |
| salt and pepper |
Heat half the oil in a heavy nonstick skillet over low heat. Sauté
shallots 6-7 minutes or until softened. Do not brown. Stir in
sugar. Sauté another 2 minutes, stirring frequently, until sugar is dissolved. Stir in
120 ml wine, vinegar, saffron, and salt and
pepper to taste. Increase heat to medium high. Bring to a boil and simmer 15-20 minutes or
until most of the liquid has
evaporated. Remove from heat and cool to room temperature.
Heat remaining oil in a heavy nonstick skillet over medium high heat. Sauté garlic 1 minute. Discard garlic. Season veal with salt and pepper to taste. Cook veal 1-2 minutes per side or until cooked throughout. Transfer to a platter and keep warm. Add remaining wine to skillet, stirring with a wooden spoon to deglaze. Simmer 2 minutes or until mixture is reduced by half. Stir in stock and simmer another 3-4 minutes until mixture is reduced by half. Serve veal with sauce and shallot mixture.
Wine Matches
Try this with either a flavoursome Rhone-style red like
Cline Oakley Five Reds or an off-dry white such as Moselland
Bernkastler Kurfurstlay Riesling
| 1.8 | kg | veal shoulder chops (4 chops @ 450 gm) |
| 15 | ml | olive oil |
| 75 | gm | green pepper, seeded and julienned |
| 2 | cloves | garlic, minced |
| 120 | ml | dry white wine such as Corvo Bianco |
| 20 | gm | oil packed sun dried tomatoes, drained and chopped |
| 8 | ml | dried oregano |
| 50 | gm | black olives, halved |
| salt and pepper |
Instructions
Season veal with pepper to taste on both sides. Heat oil in a heavy nonstick skillet over
high heat. Sear veal 2 minutes per side.
Transfer to a platter and set aside.
Sauté bell pepper strips and garlic in same skillet over medium high heat. Stir in tomatoes, wine, sun dried tomatoes and oregano. Return chops to skillet and simmer 8-10 minutes, stirring occasionally, or until mixture thickens and chops are just cooked throughout. Stir occasionally with a wooden spoon to scrape up browned bits. Stir in olives and season with salt and pepper to taste. Serve chops topped with sauce over steamed rice.
Wine Matches
We recommend Corvo Bianco, or a
Bordeaux white such as
Chateau Ducla Entre
Deux Mers.
| 160 | gm | walnut pieces |
| 4 | veal loin chops, debonned | |
| salt and pepper | ||
| 20 | ml | olive oil |
| 100 | ml | white wine such as Corvo Bianco |
| 100 | ml | beef or veal stock |
| 100 | ml | heavy cream |
| 50 | ml | Matusalem Gran Reserva Rum |
| 50 | gm | walnut halves |
| chopped chives, to garnish |
Make the walnut pieces into a paste using a blender, food processor, or mortar and pestle. Season the chops with the salt and pepper, then fry in hot oil until lightly browned on both sides. Set the chops aside, covered with foil, on a warmed plate.
Deglaze with the wine and reduce to about one-third. Stir in the stock, cream and Armagnac and reduce again to about one-half. Stir in the walnut paste.
Serve over broad noodles, garnished with walnut halves and chives.
We like this dish with Canaletto
Montepulciano d'Abruzzo.
Last updated August 8, 2006