What do you think of when someone says veal? I bet it's thin slices, lightly sautéed, no? Well, move over scallopine, the chop is on the menu today.
Veal is a luxurious food. The taste is light and delicate and best of all, it's easy to prepare. Just remember one thing, don't over cook it. Slightly pink is okay when you're cooking veal. If you've never cooked a veal chop before this is a great recipe for your virgin voyage.
Marinating the meat adds a little cushion to the moisture and makes the dish almost fool proof. Don't skip using the parchment. It shields the meat and helps it retain moisture. Aluminum foil is not an acceptable substitution. Foil attracts heat and speeds up the cooking. The last step of placing the meat under a broiler adds color and creates a little texture contrast on your tongue.
Marinated Veal ChopsThis recipe officially serves two. And yes, that's a lot of meat. Some people say that's the whole point of something so wonderful. In all honesty though, Mr. Lear and I share one chop when I make this dish.
2 loin veal chops, 1 ½ inches thick
2 tablespoons olive oil
½ cup dry red wine
juice of 1 lemon
salt and pepper
2 large shallots, peeled and thinly sliced
2 cloves garlic, peeled and sliced
2 tablespoons unsalted butter, melted
1) Combine the oil, wine and lemon juice in a glass, or ceramic, baking dish that's just large enough to fit both chops. Add the veal chops and turn over a few times to coat with marinade. Sprinkle with salt and pepper. Layer the garlic and shallot slices over the chops. Marinate at room temperature for 30 minutes.
2) Drizzle the butter over the chops and cover loosely with parchment paper. Bake for 30 minutes in an oven preheated to 450 degrees.
3) Remove the parchment and place the chops under a preheated broiler until the tops are golden brown.
Luxury has a price. Veal isn't cheap. My local Costco has the best every day price deals but the packages are family size. So, bring money. I look for price reductions on close-to-sale-date packages at local grocery stores and generally come away with a two-chop package once, or twice, a year.
Now it's time to pour yourself a beverage, put your feet up and tell us what you're having for dinner tonight. Stick around and chat. We'll be here for a while.