4 Plume De Veau* veal rib chops
1/4 cup white raisins, soaked in 1/4
cup warm sherry for 1/2 hour
1 tablespoon heavy cream (optional)
1 teaspoon minced fresh garlic
1 cup fresh white Italian bread crumbs (crusts removed)
1 egg white
1/2 cup shredded Parmigiano Reggiano cheese
1/4 cup pine nuts, lightly toasted
1 green onion, chopped
1 sprig fresh rosemary leaves, finely chopped
1/4 teaspoon chopped fresh thyme
1/4 teaspoon freshly grated lemon peel
2 tablespoons white truffle oil Nutmeg, salt and white pepper to taste
1/4 cup olive oil
1/4 cup aged balsamic vinegar
1/4 cup dry white wine
1/2 cup demi-glace
2 tablespoons sweet butter
Method
1. Make a 2-inch incision in the side of each veal chop to create a pocket. Refrigerate.
2. Drain sherry from raisins into a small saucepan. Add cream and garlic, bring to a boil, remove from heat and let cool. In a bowl, combine raisins, bread crumbs, egg white, cheese, nuts, green onion, rosemary, thyme, lemon peel, truffle oil, nutmeg, salt,white pepper and garlic mixture. Stuff veal chops and refrigerate until ready to cook.
3. Preheat oven to 350°F. Season chops with salt and pepper. Heat olive oil in a 12-inch ovenproof skillet over medium-high heat until hot but not smoking. Cook chops until lightly browned. Place chops in the oven for 20 minutes.
4. Remove chops from oven, cover pan and let sit for 10 minutes. Remove chops to a plate. Add vinegar and wine to pan, bring to a boil and cook until reduced to a syrupy consistency. Add demi-glace and swirl in butter.
5. Place veal chops on plates and drizzle with sauce.
Makes 4 servings.
1/4 cup white raisins, soaked in 1/4
cup warm sherry for 1/2 hour
1 tablespoon heavy cream (optional)
1 teaspoon minced fresh garlic
1 cup fresh white Italian bread crumbs (crusts removed)
1 egg white
1/2 cup shredded Parmigiano Reggiano cheese
1/4 cup pine nuts, lightly toasted
1 green onion, chopped
1 sprig fresh rosemary leaves, finely chopped
1/4 teaspoon chopped fresh thyme
1/4 teaspoon freshly grated lemon peel
2 tablespoons white truffle oil Nutmeg, salt and white pepper to taste
1/4 cup olive oil
1/4 cup aged balsamic vinegar
1/4 cup dry white wine
1/2 cup demi-glace
2 tablespoons sweet butter
Method
1. Make a 2-inch incision in the side of each veal chop to create a pocket. Refrigerate.
2. Drain sherry from raisins into a small saucepan. Add cream and garlic, bring to a boil, remove from heat and let cool. In a bowl, combine raisins, bread crumbs, egg white, cheese, nuts, green onion, rosemary, thyme, lemon peel, truffle oil, nutmeg, salt,white pepper and garlic mixture. Stuff veal chops and refrigerate until ready to cook.
3. Preheat oven to 350°F. Season chops with salt and pepper. Heat olive oil in a 12-inch ovenproof skillet over medium-high heat until hot but not smoking. Cook chops until lightly browned. Place chops in the oven for 20 minutes.
4. Remove chops from oven, cover pan and let sit for 10 minutes. Remove chops to a plate. Add vinegar and wine to pan, bring to a boil and cook until reduced to a syrupy consistency. Add demi-glace and swirl in butter.
5. Place veal chops on plates and drizzle with sauce.
Makes 4 servings.
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