Chef it up, yo!

This recipe all began with a little yellow “Manager’s Special $2.50 off” sticker that Hannaford slaps on when they need to moove some meat (haha sorry). You can really score with these stickers – H and I landed a couple of nice filet mignon for pretty close to nothing about a month ago. The only trick with these stickers is remembering that the shelf life is nearly up (and making sure it lands on the menu before the “Use By/Freeze By” date sneaks by).

So I go to the doctor this past Tuesday because I was on day three of the Worst Sore Throat in the World. Good news was I scored a negative on the strep test, but the bad news was that I had a “pretty bad virus” thing that could potentially be mono. Yep, feel like you-know-what. Doctor’s orders were to rest, drink plenty of clear fluids and rest some more. But my Inner (and half-Scottish) Chef was screaming at me – the Yellow Sticker! I had no choice but to go against the doctor’s orders. My mission was to find a SUPER easy and fast recipe for these lovely (and cheap) veal chops – if I didn’t cook them tonight it would be all over and I would have to chuck them in the garbage. Sure I could have sprung it on H when she walked through the door after a long day at work, “I know you are probably tired and that you haven’t really cooked dinner in like 4 or 5 years, but here are some veal chops that you need to cook right now. Go. Make sure they are good too.” No pressure there, right? Luckily I found a recipe that checked all of the necessary little boxes – Ingredients on hand, check! Special cookware or tools available, check! Quick prep time/cook time, check! Easy and pretty brainless, check! Reviews of recipe are superior, check! Trust me, the pain I felt every time I swallowed was totally worth it for this recipe. Guaranteed a “do again” recipe, with no tweaking needed! Thanks to Epicurious.com and Bon Appétit for this one!

P.S. Special thanks to everyone for being so patient with CIUY and withstanding the long break between this post and the last one. This class I am taking is freaking hard pretty challenging and has been taking over my life any and all of my spare time. I haven’t even been able to give Kiki a tissue box ride lately!

Basil-crusted Veal Chops

• 1/4 cup minced fresh basil
• 1/4 cup plus 2 tablespoons fresh breadcrumbs made from crustless French bread
• 1/4 cup (packed) freshly grated Parmesan cheese
• 2 tablespoons (1/4 stick) butter, room temperature
• 2 teaspoons coarse-grained mustard
• 2 8-ounce veal loin chops (each about 1 1/2 inches thick)
• 1 tablespoon olive oil

Preheat oven to 450°F. Mix basil, 1/4 cup breadcrumbs, Parmesan, butter and mustard in small bowl.
Season with salt and pepper.

Pat veal chops dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large ovenproof
skillet over high heat. Add veal. Cook until brown, about 1 minute per side. Remove from heat. Press
basil mixture onto top of veal chops. Sprinkle 1 tablespoon remaining breadcrumbs over each. Roast
in oven until cooked to desired doneness, about 15 minutes for medium-rare.

(click on images to enlarge)

Methane Meter boasts:

Download or print recipe here:
Basil-Crusted Veal Chops Recipe (PDF 15.75 KB)

Recipe is from Epicurious.com/Bon Appetit.

This entry was posted on Wednesday, March 5th, 2008 at 9:17 pm and is filed under Holidays, Veal. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.