Kosher Veal

Veal Chops

Veal Chop.jpg

Makes 2-4 servings.

This is another meat dish that I used to broil and now I pan sear it.   

These chops have distinct flavor of mustard, tarragon and lemon.

INGREDIENTS:

  • 2 first cut veal chops, about 1 inch thick, about 8 ounces each, deboned

COATING:

  • 2 tablespoons lemon juice

  • 2 tablespoons mustard

  • 2 tablespoons extra-virgin olive oil

  • Kosher salt

  • Freshly ground black pepper

  • Leaves from 6 tarragon sprigs, coarsely chopped plus some for garnish

PREPARATION:

  1. In a small bowl combine the coating ingredients. Place the meat in a non-reactive dish such as Pyrex, and cover the meat with the coating. Cover with cling wrap and refrigerate for as long as convenient.

  2. Bring the meat to room temperature.

  3. Heat a medium stove top grill pan or a heavy skillet over medium high heat. Add the chops with the coating, cover with splatter cover and sauté for 4 minutes.  Turn over and sauté for another 3 minutes.  

  4. Turn off the burner, cover the pan with foil and let rest for 1 minute. The timing is for medium rare meat.

  5. Slice on a diagonal into ½ an inch slices.   

  6. Garnish with chopped tarragon.

 
 

Veal with Herbs

Veal with Herbs.jpg

Makes 4 servings.

When there are so few ingredients called for and such a short roasting time, it is important to buy the best quality meat. I like to serve this dish at room temperature.  It’s easy to prepare and full of fresh herbs.

INGREDIENTS:

  • 1½ pounds veal fillet, rack of veal boned and tied (See Note)
  • 2 tablespoons extra- virgin olive oil

HERB COATING:

  • 3 garlic cloves, quartered
  • 3/4 cuploosely packed tarragon leaves
  • 1 cup loosely packed flat leaf parsley   
  • Grated lemon rind from 1 lemon
  • 1½ tablespoons lemon juice
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

PREPARATION:

  1. Preheat the oven to 350F.
  2. Chop as finely as you can the coating ingredients. I use a food processor fitted with a steel blade, scraping the sides of the bowl. Set aside.
  3. Pat dry the fillet with paper towels.
  4. Heat the oil in a heavy skillet and sauté the fillet over medium- high heat turning for 10 minutes.  The meat should be brown (tongs work very well for turning the fillet)
  5. Remove from the heat and season lightly with salt and pepper.
  6. Coat the meat with the HERB COATING and roast for 10 minutes. Turn over and roast for another 10 minutes.
  7. Remove from oven and cover with foil to cool.

TO SERVE:

Remove the strings and cut the meat into medium-thin slices.  Serve with all the skillet drippings.

NOTE:

For 1½ pounds of boned veal fillet, the butcher removed 3 ribs.