Tuscan-Style Veal Chops
"Grill masters all over the world have noticed that when you grill a piece of meat and then anoint it with some kind of fat, it mixes with the meat juices and creates instant sauce," Steven Raichlen says. "At Peter Luger Steakhouse, in Brooklyn, steaks get finished with a pat of butter; other places use beef tallow." In Tuscany, olive oil is the fat of choice for finishing herbed veal chops like these.
Pan-Fried Veal Chops with Mushrooms and Cilantro
Veal Chops with Tomato and Green Mango Salad
The tomato and green mango salad adds a touch of freshness to this veal chops recipe.
Roasted Veal Chops with Mushrooms and Madeira
Roasted Veal Chops with Young Garlic Vinaigrette
Cizma's Grilled Veal Chop with Tasso, Foie Gras and Sorrel
Veal Chops with Chorizo Stuffing
These luxurious chops, stuffed with a brilliant combination of sliced mushrooms, sausage and pecorino, can only be improved by one thing: a side of crispy and creamy fried polenta.
Pan-Roasted Veal Chops with Cabernet Sauce
Chef Robert Wiedmaier gives butchering demos at the Butcher's Block in Alexandria, Virginia. At his restaurant next door, Brabo, he serves elegant dishes, like this veal chop. To make the wine sauce even more complex, use demiglace (concentrated veal stock) instead of beef stock and flour. Demiglace is available from dartagnan.com.