| MJ |
The grocery store had them on sale so i picked a couple of them up to try.
Does anyone have any idea how to cook them? I have never had them
before..the only thing veal i have ever had was veal parm..
Any ideas would be great..Thanks
MJ
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| Sheldon |
MJ wrote:
> The grocery store had them on sale so i picked a couple of them up to try.
> Does anyone have any idea how to cook them? I have never had them
> before..the only thing veal i have ever had was veal parm..
>
> Any ideas would be great..Thanks
Rinse well with plain water and pat dry with paper toweling (this
removes bone chips from sawing at the butcher shop... hate biting into
meat feels like it's fulla sand). Then dredge lightly in flour, dip in
egg wash, and coat with seasoned cracker crumbs or matzoh meal (bread
crumbs tend to absorb too much fat from the veal). Then pan fry in a
moderate amount of oil until golden brown. Serve with egg noodle apple
kugel and creamed spinach.
Sheldon
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| biig |
MJ wrote:
>
> The grocery store had them on sale so i picked a couple of them up to try.
> Does anyone have any idea how to cook them? I have never had them
> before..the only thing veal i have ever had was veal parm..
>
> Any ideas would be great..Thanks
> MJ
I recently pan fried in my grill pan just like I would a steak. Rare
just like a steak. They don't seem to have as much flavour though, so
maybe it's better to bread them.....Sharon
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| Bob |
Sharon wrote about veal shoulder chops:
> I recently pan fried in my grill pan just like I would a steak. Rare
> just like a steak. They don't seem to have as much flavour though, so
> maybe it's better to bread them.....Sharon
My favorite way to enjoy veal chops (regardless of whether the chops are
from the shoulder or the loin) is Veal Oskar: Pan-fried veal chops topped
with crabmeat and béarnaise sauce, then garnished with steamed asparagus.
It's sublime springtime fare.
In general, veal's flavor is much more delicate than beef's, so it's often
used as a kind of neutral base upon which to showcase sauces or marinades. A
very simple preparation (which might even be called "semi-homemade") is to
marinate the chops for a couple hours in Italian salad dressing, then grill
them.
Bob
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| sf |
On Wed, 6 Jul 2005 21:51:14 -0400, MJ wrote:
> The grocery store had them on sale so i picked a couple of them up to try.
> Does anyone have any idea how to cook them? I have never had them
> before..the only thing veal i have ever had was veal parm..
>
I don't do anything fancy to them... treat them like a pork chop and
pan fry quickly. You can make gravy with the juices and serve with
wide noodles.
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| aem |
Bob wrote:
> [snip]
> In general, veal's flavor is much more delicate than beef's, so it's often
> used as a kind of neutral base upon which to showcase sauces or marinades. A
> very simple preparation (which might even be called "semi-homemade") is to
> marinate the chops for a couple hours in Italian salad dressing, then grill
> them.
>
Another good simple one is just shallots, wine or fortified wine, and
cold butter. Especially if you have not used a non-stick pan to cook
the chops so there are some pan juices and fond. -aem
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