4 Veal loin chops, 1 to 1 1/2″ thick (8 oz.each)
1 tablespoon of butter
1 tablespoon of Olive oil extra-virgin
2 Shallots, finely chopped, mot green onions
2 Clove garlic, minced
1/4 pound of mushrooms, imported, such as oyster, chanterelles, or shiitake, thinly sliced
Anchovy paste, 2 pencil eraser-sized pieces
1 can of w Whole peeled tomatoes, Italian style (roma), Drained, juice retained, coarsely chopped (28 oz.)
1 ounce of sun-dried tomatoes, reconstituted in boiling water for 1 to 2 minutes, drained, thinly sliced
1 tablespoon of basil, fresh, chopped
1/4 cup of Red wine, quality dry wine only
1/2 cup of Reserved tomato juice from drained tomatoes,
1 dash of Tabasco
Freshly ground black pepper, coarsely ground
Salt to taste
12 ounces of Rotini, cooked al dente

Methods:

Bring veal chops to room temperature. Season with freshly ground coarse black pepper on both sides, pressing pepper into chops.Melt butter and olive oil in large, deep-sided frying pan.Brown chops on medium-high heat until well browned, about 5 minutes per side. Remove and cover with plastic wrap to keep warm.Add chopped shallots to frying pan and sauté, stirring occasionally, about 3 minutes. Add garlic and continue sautéing, stirring constantly, another minute or so. Add sliced mushrooms and sauté for 1 to 2 minutes, stirring occasionally.

Reduce heat to medium and add sun-dried tomatoes, chopped tomatoes, anchovy paste, Tabasco, basil, red wine and 1/2 cup reserved tomato juice. Cook on medium heat uncovered approximately 15 minutes. If sauce gets too thick, thin with remaining tomato juice, keeping in mind the fact that the pasta will thin sauce slightly.Taste and correct seasoning, adding more basil if desired along with salt and black pepper.Add veal chops to sauce mixture, along with any meat juices that have accumulated on plate, sinking chops as best as possible.

Cook uncovered about 10 minutes, and then flip chops. Cook another 5 minutes uncovered and again remove chops to plate and cover with plastic wrap to keep warm. (Do not overcook the veal!) Add cooked pasta to sauce and heat on medium-low about 5 minutes, stirring occasionally, until pasta is warm. Taste and correct seasoning. Serve pasta on large platter with veal chops and sprinkle freshly grated imported Romano on top of pasta. Serves 4.

Serve with Caesar Salad or Spinach Salad and garlic bread. Something lemony would be great for dessert, like Lemon Ice or Lemon Cheesecake.

4 Veal loin chops
2 teaspoons of dried sage
Salt and pepper
2 tablespoons of butter or margarine
1 tablespoon of corn oil
2 golden delicious apples
2 tablespoons of Calvados or applejack
1 1/2 cups of chicken broth
1 teaspoon of cornstarch
2 teaspoons of water
2 tablespoons of cream

Methods:

Sprinkle the chops on both sides with the sage and salt and pepper to taste. Heat the butter and oil in a heavy skillet large enough to hold the chops in one layer. Add the chops and cook about 10 min. on each side. Meanwhile, core the apples and cut into thick rings.

Remove the chops to a warmed serving platter and keep hot.Add the apple rings to the skillet and cook until golden brown on both sides and only just tender.Do not overcook. Remove and arrange around the chops. Add the Calvados and broth to the skillet and bring to a boil, scraping the sediment from the bottom of the pan.

Cook down until reduced by half. Blend the cornstarch with the water.Add to the sauce and cook, stirring, until thickened.Stir in the cream.Add salt and pepper to taste.Spoon the sauce over the chops.

4 loin veal chops, about 1/2 pound each
Salt and freshly ground black pepper
2 tablespoons of butter
4 whole garlic cloves, peeled
2 bay leaves
4 fresh thyme sprigs, or 1/2 teaspoon of dried
1 tablespoon of red wine vinegar
1/2 cup of fresh or canned chicken broth

Methods:

Sprinkle the chops on both sides with the salt and pepper. Heat the butter in a skillet and add the chops. Brown on both sides, turning once. They should cook for about 5 minutes each side. Add the garlic, bay leaves, and thyme and cook for about 3 minutes. Pour the vinegar around the chops and turn the heat to high. Add the broth, cover closely, and cook for about 20 minutes.

3 tablespoon olive oil
2 tablespoon fresh lemon juice
3 garlic cloves pressed
1 1/2 teaspoons dried oregano leaves crumbled
1 teaspoon freshly-ground black pepper
4 veal rib or loin chops, 1″ thick

Methods:

Combine olive oil, lemon juice, garlic, oregano and pepper add veal chops and toss to coat. Let sit 20 minutes at room temperature or up to 2 hours in the refrigerator.

1/2 cup of skim milk
1 teaspoon of salt
1/4 teaspoon of freshly ground pepper
A dash of hot pepper sauce
1/4 cup of crushed cornflakes
1 tablespoon of snipped fresh basil
4 lean loin or shoulder veal chops
2 teaspoons of canola or corn oil
1 tablespoon of fresh lemon juice
2 teaspoons of chopped fresh parsley
1 teaspoon of freshly grated lemon zest

Methods:

In a shallow dish, combine the milk, salt, pepper, and hot pepper sauce. In another shallow dish, mix the cornflakes and basil. Dip the veal chops first in milk mixture, then in seasoned cornflake crumbs to coat on all sides. Place on a plate, cover and refrigerate for at least 30 minutes. Preheat your oven to 375ºF. Prepare a shallow baking pan with nonstick cooking spray. Place the chops in pan, drizzle oil on top. Bake 45 – 60 minutes or until tender. In a small bowl, mix the lemon juice, parsley, and lemon zest. Sprinkle on the chops for 2 minutes before removing from the oven.

1/4 cup of corn oil
1 small onion, minced, about 1/3 cup
1 clove garlic, minced or 1/4 teaspoon of garlic powder
2 – 3 tablespoons of curry powder
1/4 cup of vinegar
1/4 cup of dark or light corn syrup
1 teaspoon of salt
4 chops (veal, pork or lamb)

Methods:

Heat the corn oil in a small skillet over medium low heat, add onion, garlic and curry powder.Cook for 2 minutes, stirring occasionally or until tender.Remove from heat, stir in vinegar, corn syrup, salt and pepper until well mixed.Place the chops in shallow baking dish pour curry mixture over chops.Cover and refrigerate overnight, turning occasionally.Remove chops from marinade grill 4 inches from heat, brushing with curry mixture and turning as needed, 10 – 15 minutes, or until desired doneness.

3 tablespoons of olive oil
4 veal chops
2 tablespoons of dry white wine
1 cup of heavy cream
Salt to taste
Black pepper to taste

Methods:

Place the olive oil into a heavy skillet over high heat. Add the veal chops and brown, for 3 minutes on each side. Add the white wine to the pan. Cook for 1 minute. Add the cream and stir in a ll of the brown bits and juices. Add the salt and pepper, cover the skillet, lower the heat and continue cooking for 15 – 20 minutes or until the chops are tender. Remove the chops to a hot servings dish and serve immediately.

1 1/2 pound of veal, cut into strips
2 tablespoons of fat
1 1/2 cup of chopped onions
1 cup of chopped celery
1/2 cup of diced green pepper
3 tablespoons of diced pimento
1/2 cup of uncooked rice
1 can of cream of mushroom soup
1 cup of milk
2 tablespoons of soy sauce
One 3 ounce can of chow mien noodles

Methods:

Brown the meat quickly in hot fat, add the remaining ingredients except the noodles. Place in 2 quart casserole, cover. Bake at 325ºF. for 1 hour, stir occasionally. Uncover and sprinkle with chow mien noodles the last 5 minutes of baking.

4 veal rib chops, (about 1/2 pound each) cut between the bones, about 1/2 inch thick
2 tab1 tablespoons of virgin olive oil
1 teaspoon of grated lemon zest
1/2 lemon, juice only
1 large garlic clove, finely chopped
3 shallots, finely chopped
1 tablespoon of chopped fresh parsley
1 teaspoon of chopped fresh rosemary or 1/2 teaspoon of dried rosemary, crumbled
freshly ground black pepper
1 fennel bulb, very finely julienned
4 cups of kale, washed, trimmed and finely shredded
1/4 teaspoon of salt
lemon wedges for garnish

Methods:

Preheat the broiler. Combine the oil, lemon zest and juice, garlic, shallots, parsley, rosemary and some pepper in a small bowl. Arrange the chops side by side on a rack in a broiler pan. Brush the tops with about a quarter of the lemon shallot mixture and broil for about three minutes or until golden brown. Turn the chops over and brush with another quarter of the lemon shallot mixture. Boil for three minutes more.

Mix the fennel into the remaining lemon shallot mixture and spoon it on top of the chops.Press down lightly to smooth out any pieces of fennel that might be sticking up.Continue broiling for about five minutes, or until the fennel mixture is golden brown.

Meanwhile, cook the shredded kale in a vegetable steamer for two to three minutes or until it is just tender. Add the salt to the kale and toss.

Spread out the kale in an even layer on a large serving platter. Arrange the chops on top and garnish with lemon wedges. Serve hot.

6 veal chops

2 1/4 pounds ripe tomatoes

1 medium-sized onion

1/2 cup unsalted butter

Salt & pepper

3 bell peppers of the color you prefer

1 tablespoon olive oil

3/4 cup white wine

Methods:

Blanch, peel and seed the tomatoes, cut them into strips, and sauté them in a pot with 1/4 cup butter,seasoning them to taste with salt and pepper.Thinly slice the onion and sauté it in a tablespoon of butter over a low flame, until it is lightly browned and completely cooked.

Blister the skins of the peppers (this is easier to do if you cut them into strips, discarding stems, seeds and ribs), and broil the strips for a few minutes skin-side up).Once you have removed the skins cut the strips into fillets and sauté them until done in the oil, seasoning them lightly with salt.When the tomatoes, onion and peppers are done combine them in a bowl and keep them warm.

In the meantime melt the remaining butter in a skillet and brown the meat turning it once and seasoning it with salt and pepper.Add the wine and cook until it has evaporated then arrange the chops on a platter.Stir the vegetable mixture into the drippings in the skillet let it simmer for a few minutes and pour it over the meat.Serve.