RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3843
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| Recipe Name: |
Veal Chops Pizzaiolo - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Veal |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
60.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
50.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
500 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
6 Tablespoons oil, olive divided
4 12-ozs veal, loin chop
8 Each basil, fresh
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Directions:
Preheat broiler to 500 degrees. In a 2 to 3 quart saucepan, heat 4 tablespoons oil until smoking. Add the onion and oregano and cook 7 to 9 minutes, until the onion is soft and light golden brown. Add basic tomato sauce and ¼ cup water, and bring to a boil. Reduce heat, simmer 10 minutes, and set aside just off of the burner to keep warm.
Season the veal chops with salt and pepper, sauté in remaining 2 tablespoons of olive oil until light golden brown. Turn and cook on other side to desired doneness, about 7 to 9 minutes for medium-rare. Spoon 3 to 4 tablespoons of the warm tomato sauce over each chop, leaving the bone exposed.
Grate the mozzarella on the widest part of the cheese grater and sprinkle over the chops. Place the cookie sheet with the chops under the broiler again and cook until cheese is bubbling and golden brown, about 2 to 3 minutes.
Remove from the broiler to the platter, tear the basil leaves and sprinkle over the chops, and serve immediately. |
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| Nutrition per Serving: |
| Calories: |
1110 |
Total Carbs: |
9.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
364.0 |
Fat: |
79.7 |
Protein: |
84.63 |
| Fiber: |
1.30 |
Sodium: |
301.70 |
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