Chef Martino

Season 2007 Episode 03.28.07

Italian Veal Chops - Delft Blue Veal Recipe Show

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A tantalizing dish that is easy to prepareServings 4Preparation time 10 minutes Cooking time 20-30 minutes Ingredients4 Veal Loin Chops - ¾ inch thick 1 tablespoon oil 15ml 2 tablespoons butter 30ml 2 crushed cloves of fresh garlic ¼ cup diced celery 60ml 2chopped shallots ¼ green pepper cut in strips ¼ cup dry white wine 60ml 1 can tomato sauce (7½ oz) 213 ml 2 tablespoons chopped parsley 30ml2 tablespoons flour 30 ml 2 teaspoons paprika 10 ml Salt and pepper to tasteSeasoned Flour mix for chops 2 tablespoons flour 30ml2 teaspoons paprika 10ml1 teaspoon salt 5mlto taste: pepper DirectionsPreheat oven to ( 95°C)Make Ahead Seasoned flour by adding: 2 tablespoons flour 30ml 2 teaspoons paprika 10ml Salt and pepper to taste Heat the oil and butter in a heavy skillet. Place both sides of slightly moistened chops into the seasoned flour mixture. Brown on each side in the hot oil/butter mixture for 3 minutes each side. Remove the chops from the skillet and keep warm in the oven at a warming heat of 200°F. ( 95°C)In the same skillet, add the chopped vegetables: Garlic, celery, shallots and pepper strips. Cook on a low heat, in order not to cause browning. Add the white wine to the skillet and allow the mixture to reduce for 2 minutes. Add the tomato sauce and stir. Return the chops to the skillet and cover the loin chops with the sauce. Cover the pan and let simmer for about 20 minutes, until tender. Add salt and pepper to taste. Serve the chops coated with the sauce and sprinkled with a pinch of chopped parsley. Serve with: buttered noodles or rice. - adapted from Delft Blue Postcard Recipesmoreless

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