recommendations for veal chops

Discussion in 'Food & Cooking' started by llanwydd, Aug 24, 2015.

  1. llanwydd

    llanwydd

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    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.
     
  2. french fries

    french fries

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    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:

     
    Last edited: Aug 24, 2015
  3. ready freddy

    ready freddy Banned

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    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?
     
    kuan likes this.
  4. koukouvagia

    koukouvagia

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    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.
     
  5. kuan

    kuan Moderator Staff Member

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    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.
     
  6. ordo

    ordo

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    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
     
  7. cheflayne

    cheflayne

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    Milk fed or western?
     
  8. french fries

    french fries

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    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.