RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5184
| View Recipe |
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| Recipe Name: |
Veal Chops with Balsamic Vinegar - Copy - Copy - 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: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
3 |
| Inactive Prep Time: |
1.00
Hours |
Original Num Servings: |
3 |
| Cooking Time: |
17.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
450 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve with Risotto with Porcini Mushrooms and Fontina Cheese. |
| Comments: |
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Ingredients:
3 Each veal, loin chop
2 Tablespoons oil, olive
1 Tablespoon wine, dry red
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Directions:
Place chops in a glass baking dish. Rub both sides with garlic, white pepper, rosemary and thyme. Cover and marinate 1 hour.
Preheat oven to 450 degrees. Heat olive oil in oven-proof skillet over high heat. Add chops and sear both sides until brown, about 3 minutes each side.
Transfer skillet to oven; roast veal about 6 minutes for medium rare.
Transfer veal to platter, tent with foil. Add vinegar and wine to pan, scraping up any browned bits. Add sugar and boil until reduced to a syrupy consistency, about 3 to 5 minutes.
Pour over veal. |
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| Nutrition per Serving: |
| Calories: |
148 |
Total Carbs: |
4.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
23.1 |
Fat: |
12.0 |
Protein: |
5.37 |
| Fiber: |
0.43 |
Sodium: |
27.17 |
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