4 Veal Slices
3 oz sweet butter or oil 90ml
1 can (8oz) beef broth 227g)
juice of 1 fresh lemon

Instructions

Place each Veal Slice between 2 sheets of waxed paper.Pound with flat side of mallet to about 1/16 inch thickness (15mm)Brown slices in oil until lightly brown.Drain the oil.Add beef broth and reduce slightly.Squeeze in lemon juice and serve.

1 large garlic clove, crushed
2 Veal Loin or Rib Chops
(well trimmed, 7 ounces each) (210g each)
Vegetable spray as needed
pinch of salt
cup dry white wine 60ml
1 teaspoon grated fresh ginger 5ml
teaspoon Oriental dark roasted sesame oil 2ml
1 tablespoon minced parsley 15ml

Instructions

Rub garlic over both sides of the Veal Chops.Heat nonstick skillet over medium heat 5 minutes.Coat pan with vegetable spray.Add Veal Chops.Cook 10-12 minutes over medium heat, turning once, for medium 320F (160C).Transfer to plate sprinkle with salt.Keep warm.Drain excess fat from skillet if necessary.Add wine and ginger to skillet.Cook and stir over high heat 1 minute or until reduced as desired.Stir in sesame oil.Pour sauce over chops.Sprinkle with parsley.

4 Veal Rib Chops (1″ thick) (2.5cm thick)
to taste: salt and pepper

Instructions

Brown the Veal Chops on grid over medium coals, turning once.Broil Veal Chops 12-14 minutes.Season with salt and pepper.

4 Veal Rib Chops
cut 1″ thick (2.5cm thick)
(about 8 oz. each) (240g each)
3 tablespoons fresh lime juice 45ml
3 tablespoons honey 45ml
2 tablespoons grated fresh ginger 30ml
tablespoon grated lime peel 8ml

Methods:

Stir together lime juice, honey, ginger and lime peel.Place Veal Rib Chops in utility dish just large enough to hold chops.Brush lime mixture liberally over both sides of chops.Refrigerate, covered, 30 minutes while preparing coals.Remove chops from dish brush with any remaining lime mixture.Place chops on grid over medium coals and grill 12-14 minutes,turning once for medium or to desired doneness.

3 tablespoons fresh lime juice 45ml
2 tablespoons honey 30ml
2 teaspoons grated fresh ginger10ml
teaspoon grated lime peel 2ml
4 Veal Rib Chops
(cut 1inch thick (2.5cm), 7oz each)

Instructions

Stir together lime juice,honey,ginger and lime peel.Place Veal Rib Chops in utility dish just large enough to hold chops.Brush lime mixture liberally over both sides of chops.Refrigerate, covered, 30 minutes while preparing coals.Remove chops from dish brush with any remaining lime mixture.Place chops on grid over medium coals and grill 12-14 minutes,turning once for medium or to desired doneness.

4 Veal Chops (trimmed)
1 tablespoon oil 15ml
2 tablespoons butter 30ml
2 crushed cloves of garlic
cup diced celery 60ml
2 chopped shallots
green pepper cut in strips
cup dry white wine 60ml
1 can tomato sauce (7 oz) 213 ml
2 tablespoons chopped parsley 30ml
Seasoned Flour: 2 tablespoon flour 30ml
2 teaspoons paprika 10ml
1 teaspoon salt 5ml
to taste: pepper

Instructions

Heat oil and butter in a heavy skillet.Dredge chops lightly in seasoned flour and brown on each side, in the hot fat, for 5 minutes.Remove chops and keep warm.In the same pan, add the chopped vegetables and cook on low heat, not browning.Add the white wine to deglaze the pan and allow mixture to reduce for 2 minutes.Add the tomato sauce and stir.Return the chops to the pan and cover meat with sauce.Cover pan and let simmer for about 20 minutes, until tender.Add seasoning, if necessary.Serve the chops coated with the sauce and sprinkled with a pinch of chopped parsley.
Serve with: noodles or rice.

4 Veal Chops
1 teaspoon paprika 5ml
2 oz ground almonds 60g
to taste: salt and pepper
cooking oil

Methods:

Roll Veal Chops in ground almonds, season with paprika, salt and pepper.Grease barbecue grill lightly with cooking oil.Sear chops on both sides over moderate heat and grill over low heat for 10 minutes.
Let chops stand 3 minutes before serving.Spread prepared horseradish sauce over the chops.Chops can also be fried in a frying pan, 5 minutes on each side.Serve with: potatoes and broccoli
Horseradish Sauce:2 tablespoon horseradish 30ml, 6 oz plain yogurt 170ml, 1 tablespoon lemon juice15ml, pinch of white pepper

2-4 Veal Chops (7 oz or 200g/serving)

Sauce
9 oz fresh Shiitake mushrooms 250g
2 oz chopped shallots 50g
2 tablespoons Madeira wine 30ml
1 juice of one lemon
chopped parsley
olive oil
to taste: salt and pepper
flour

Methods:

Wash and slice mushrooms.Saute in oil only until the mushrooms have reduced and the liquid is released.Drain and set aside.Lightly flour, salt and pepper the Veal Chops.Saute slowly in olive oil or butter until light blonde in color and desired degree of doneness is reached.Remove and set aside in warming dish.

To the saute pan add shallots and cook until clear and tender.Deglaze with Madeira,add mushrooms, lemon juice and parsley.Saute together for 2-3 minutes,adjust the salt and pepper to taste.

To serve: spoon the mushrooms over the meat.

4 Veal Chops (1inch thick) (2.5cm thick)
salt
3 tart large green apples, unpeeled, cored and diced
3 tablespoons all purpose flour 45ml
1 11 oz can mandarin oranges 330ml
drained (syrup reserved)
3 tablespoons molasses 45ml
2 tablespoons cider vinegar 30ml
1/3 cup raisins 80ml

Instructions

Preheat oven to 350F (177C).In large skillet, brown Veal Chops on both sides over medium-high heat.
Transfer to shallow baking dish.Sprinkle with salt and cover with apples.Drain all but 3 tablespoons fat from skillet.Place skillet over medium heat, add flour and stir until mixture is browned and smooth.

Add enough water to mandarin orange syrup to equal 1 cups liquid.Blend into flour mixture.Stir in molasses and vinegar.Reduce heat to low and continue cooking, stirring constantly until sauce is thickened.Add raisins and blend well.Pour over chops, cover and bake 1 hour.Arrange oranges over top during last 10 minutes of cooking.

4 Veal Chops (trimmed)
1 tablespoon oil 15ml
2 tablespoons butter 30ml
2 cloves of garlic, crushed

celery, diced 60ml
2 shallots, chopped
green pepper, cut in strips
cup dry white wine 60ml
1 can tomato sauce (7 oz) 200ml
2 tablespoons finely chopped fresh parsley 30ml

Seasoned Flour:
2 tablespoons flour 30ml
2 teaspoons paprika 10ml
1 teaspoon salt 5ml
to taste: pepper

Instructions

Heat oil and butter in a heavy skillet.Dredge chops lightly in seasoned flour and brown on each side, in the hot oil for 5 minutes.Remove chops and keep warm.In the same pan,add the chopped vegetables and cook on low heat,not browning.Add the white wine to deglaze the pan and allow mixture to reduce for 2 minutes.Add the tomato sauce and stir.Return the chops to the pan and cover meat with the sauce.Cover pan and let simmer for about 20 minutes,until tender.Add seasoning, if necessary.
Serve the chops coated with the sauce and sprinkle with a pinch of chopped parsley.