I'm not sure if this is less traditional or "more". But I like to take thick ones on the bone and open them up sideways. I'll add a filling which includes sage, prosciutto and perhaps some good melting cheese. Secure the closure with toothpicks or cooking twine. Cook in a cast iron pan turning only once. Deglaze with white wine.
I like my veal chops rather traditional - ideally seared in a cast iron skillet then finished in the oven. As for seasonings, I think a simple preparation is best - salt, pepper, smoked paprika, garlic - making a dry rub. Let it rest at room temp with the rub on it for about 30 minutes. Oil of your choice in the pan (1T+), sear over high heat, toss in some chopped onions, quartered new potatoes, and a quartered tomato. Roast at 375F for 15 mins or so and you have dinner in a skillet - with sauce! This is for a thick-cut chop (a thin cut would be overcooked)
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