Veal Chops Italiano 🍽️
Introduction:
Veal Chops Italiano is a delightful dish born out of necessity and creativity, perfect for those evenings when you’re craving something special but find yourself with limited ingredients. This recipe combines tender veal chops with a medley of flavorful herbs and aromatics, resulting in a dish that’s sure to impress.
Overview:
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Servings: 2
Ingredients:
Quantity | Ingredient |
---|---|
2 | Veal chops |
1 | Shallot |
2 | Garlic cloves |
1/2 tsp | Crushed red pepper flakes |
2 tbsp | Fresh parsley, chopped |
4 tbsp | Extra virgin olive oil |
2 tbsp | Butter |
1/4 cup | Dry white wine |
1 | Can diced tomatoes |
1 tsp | Dried thyme or fresh thyme |
To taste | Salt and pepper |
Instructions:
-
Prepare the Thyme: If using dried thyme, rub it between your palms for a few seconds to release the oils and crush it to a coarse powder.
-
Season the Chops: Sprinkle the veal chops with the thyme, salt, and pepper to taste, ensuring they are evenly coated.
-
Brown the Chops: In a heavy skillet over medium-high heat, add 2 tablespoons of olive oil. Brown the veal chops on both sides until they develop a golden crust. This should take about 2-3 minutes per side. Once browned, transfer the chops to a plate and set aside.
-
Saute Aromatics: In the same skillet, add another tablespoon of olive oil if needed. Add the finely chopped shallots, minced garlic, and crushed red pepper flakes. Saute until the shallots and garlic soften and begin to brown, releasing their fragrant aroma.
-
Deglaze with Wine: Pour in the dry white wine, allowing it to come to a boil. Let it simmer until reduced by half, intensifying the flavors in the skillet.
-
Add Tomatoes: Once the wine has reduced, add the canned diced tomatoes along with their juices to the skillet. Stir well to combine, allowing the tomatoes to meld with the aromatics.
-
Return Chops to Pan: Carefully place the browned veal chops back into the skillet, nestling them into the tomato mixture. Reduce the heat to medium, cover the skillet, and let the chops simmer for about 10 minutes, or until they reach your desired level of doneness. For medium-rare chops, 10 minutes should suffice.
-
Create the Sauce: Remove the cooked veal chops from the skillet and transfer them to a serving platter. To the skillet, add the butter and half of the chopped parsley. Swirl the skillet gently until the butter melts and combines with the pan juices, creating a luscious sauce.
-
Serve: Spoon the flavorful sauce over the veal chops, ensuring they are generously coated. Drizzle the remaining tablespoon of olive oil over the top and sprinkle with the remaining parsley for a burst of freshness and color.
Conclusion:
Veal Chops Italiano is a testament to the magic that can happen in the kitchen with a bit of ingenuity and a handful of simple ingredients. Whether you’re cooking for a special occasion or simply craving a comforting meal, this recipe is sure to become a favorite in your culinary repertoire. Enjoy the tender veal chops enveloped in a rich, aromatic sauce, and savor each delicious bite.