RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 985
| View Recipe |
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| Recipe Name: |
Veal Chops with Balsamic Vinegar |
| Source: |
, March 1996 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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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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Risotto with Porcini Mushrooms and Fontina Cheese
(Add to shopping list) :
1 Tablespoon oil, olive
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Directions:
Place porcini in a small bowl. Pour boiling water over and let soak for 30 minutes, or until soft. Drain, reserving liquid. Chop mushrooms. Pour stock into saucepan and heat. Reduce heat and keep hot. Heat oil in heavy saucepan over medium-high heat. Add onion and garlic; sauté until tender, about 3 minutes. Add all mushrooms and rosemary, sauté until tender, about 5 minutes.
Add rice and stir 2 minutes. Add wine and stir until absorbed, about 2 minutes. Pour in reserved mushroom liquid, leaving sediment in the bottom of the bowl. Add hot broth. Adjust heat so that liquid bubbles gently. Continue cooking until rice is tender and liquid is absorbed, about 20 minutes. Mix in cheeses and allow to melt. Serve. |
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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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