After a nice long soak in a marinade made of shallots, garlic, fresh rosemary, and balsamic vinegar, veal chops are grilled to perfection and served with a thick syrup made from the marinade that has been cooked and reduced.
- Prepare grill or preheat broiler. Mix oil and vinegar in small bowl. …
- Grill veal chops to desired doneness, basting with reserved half of the oil and vinegar mixture. Cook for about 3 minutes on each side for medium. …
- Last Step: Don’t forget to share!
Grilled Veal Chop Easy Recipe
Grilled Veal Chops with Balsamic Mushroom Sauce 🔗
Balsamic vinegar intensifies and develops a deep, concentrated flavor as it reduces. This sauce captures this quality along the the earthy flavors of dried morel and crimini mushrooms. The result is an intense, full flavored dish that marries particularly well to the ripe fruit of cabernet sauvignon or to the concentration of a good syrah. This pairing is a good example of finding parallel intensity in both the dish and the wine.
Prep: 30min
Total: 30min
Serving Size: 1 1 Serving (805g)
Nutrition Facts: calories 706 calories, Fat 36.6444310217809 g, Carbohydrate 15.5331489260037 g, Cholesterol 197.5 mg, Fiber 1.99257988453664 g, Protein 54.5283380663673 g, Saturated Fat 11.5858618049875 g, servingSize 1 1 Serving (805g), Sodium 1171.14669740513 mg, Sugar 13.540569041467 g, Trans Fat 3.22754635105195 g
Ingredients:
- 2 tablespoon Olive oil
- 1 tablespoon Shallot chopped
- 1/4 cup Red wine
- 1 tablespoon Dijon mustard
- 2 tablespoon Fresh basil chopped (1 tablespoon if using dried)
- 1/4 teaspoon Kosher Salt
- 1/4 teaspoon Black pepper freshly ground
- 2 large Veal chops (about 1 1/2 pounds)
- 2 1/2 tablespoon Olive oil
- 2 tablespoon Shallot chopped
- 1 1/2 cup Crimini or shitake mushrooms sliced
- 1 teaspoon Green peppercorns chopped
- 1/4 cup Balsamic Vinegar
- 1/2 cup Red wine (preferably Cabernet Sauvignon)
- 1 1/2 cup Beef stock can substitue chicken stock
- 1/4 ounce Dried morel or porcini mushrooms (rehydrated in cold water, drained, and halved)
- 2 tablespoon Fresh basil chopped (1 tablespoon if using dried)
- 1/2 tablespoon Dijon mustard
- 1/2 teaspoon Cornstarch mixed with 1/2 teaspoon cold water
- Salt and pepper
- Fresh basil chopped, for garnish
Instruction:
- To make marinade, combine all ingredients in a nonreactive mixing bowl and whisk thoroughly. Place veal chops in a glass dish and top with marinade. Refrigerate, covered, for 3-4 hours. Remove from marinade and pat dry. To make sauce, in a large saute pan or skillet over medium heat, heat oil. Add shallots and crimini mushrooms and saute until shallots turn golden – about 3-4 minutes. Add green peppercorns, vinegar and red wine and simmer until the liquid is reduced by half. Add stock and morels and continue reducing until reduced by half. Add basil and stir in mustard and cornstarch mixture to thicken slightly. Sauce consistency should coat the back of a wooden spoon. Season to taste. Prepare a hot charcoal fire. Grill veal chops for 8-10 minutes. Turn and continue grilling for another 7-8 minutes, until veal is medium rare or cooked to desired doneness. To serve, place veal on plates and top with sauce. Garnish with fresh, chopped basil. Serve with sauteed fresh peas.
FAQ
Is veal good for grilling?
While you might be more familiar with Italian and French veal recipes that rely on sautéing, the grill will add flavor and get the veal cooked before it dries out. Most cuts of veal are best cooked in a hot, dry heat, making grilling the ideal cooking method for veal.
Why are my veal chops tough?
In addition, depending on the cut, it is best to sear the outside of the meat in a hot frying pan with a little oil, then finish cooking your veal in a moderately hot oven. The key is to not overcook the meat, as doing so will toughen and ruin the texture.
Can you cook veal like steak?
Clean and oil the grill grates. Prepare a medium-high (400 F to 475 F) gas or charcoal grill fire. Place the veal chops on the grill and cook for 7 to 8 minutes on each side, or until the internal temperature reaches 145 F.