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recommendations for veal chops

post #1 of 8
Thread Starter 

This is my first post on this board.  Great to be here.  I'm having guests over for dinner soon and I have some veal chops.  Can anyone give me any recommendations (side dishes, cooking methods, etc)?  Thanks in advance.

post #2 of 8

I love veal chops, but they're quite expensive in my neck of the woods, so I have them only once every other year!!

 

You can keep them very simple and grill them. I would coat them with a little bit of olive oil, season with Salt and Pepper, and if you wish, place some fresh herbs on top while grilling, or even brush the chops with a few sprigs of the herb. I am thinking rosemary or thyme. 

 

Here's a fancier approach I took once: Pan fried veal rib chop with condensed milk sauce, celeriac fries and zucchini salad:

 

 

post #3 of 8
Yeah.......you will definitely want to flavor those up a bit.

Could you batter and deep fry them? Always wanted to try that......wonder how it would compare to a pork chop?
post #4 of 8
Quote:
Originally Posted by French Fries View Post
 

I love veal chops, but they're quite expensive in my neck of the woods, so I have them only once every other year!!

 

You can keep them very simple and grill them. I would coat them with a little bit of olive oil, season with Salt and Pepper, and if you wish, place some fresh herbs on top while grilling, or even brush the chops with a few sprigs of the herb. I am thinking rosemary or thyme. 

 

Here's a fancier approach I took once: Pan fried veal rib chop with condensed milk sauce, celeriac fries and zucchini salad:

 

 

 

I don't know much about cooking veal, this looks great.  Do you treat it as a steak and leave it medium rare or do you cook it through?  I've always been a little confused about veal, can't say I've ever had a veal chop.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #5 of 8

A veal chop for my tastes can tolerate medium better than a steak.

 

I do like the idea of breading and frying though.  It'd be like an expensive scallopini.

post #6 of 8

Villeroy veal chops. Usually made with lamb, but perfectly possible with veal. A different and delicious option which requires some cooking technique. 

 

Côtelettes de mouton à la Villeroy

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #7 of 8

Milk fed or western?

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #8 of 8
Quote:
Originally Posted by Koukouvagia View Post
 

 

I don't know much about cooking veal, this looks great.  Do you treat it as a steak and leave it medium rare or do you cook it through?  I've always been a little confused about veal, can't say I've ever had a veal chop.

I cook it like I would good quality pork meat: I pretty much cook it through, paying attention to keeping it moist. It's ok if it's a little pink in the center, but not too much. 

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