55 votesIn this recipe for milk-fed veal chop is browned in the pan and served with vegetable ragout and fresh herbs. The veal must be clear and almost the color of milk to be soft and tender. Each piece must weigh around a pound, unprepared, so they are thick enough. When they are prepared, they weight less than .88 lbs. Use one unprepared piece to recover the grease and part of the veal rack bone for making some calf gravy.
Veal loin chop is akin to a T-bone steak or porterhouse and are very juicy and delicious pan-fried. Buttery, tender and lean, milk-fed veal has excellent flavor and needs only little to no seasoning because the natural flavor is simply scrumptious. Choose veal rib chops, which are cut from the veal rib roast straight from the veal rack. It is better to purchase the chops with the bone, since you can use this to make veal gravy. Many people prefer milk-fed to grain-fed veal because the meat is obviously more tender.
Veal chops won’t brown well when wet so pat them dry after they defrost. You can safely defrost veal chops in three ways. The first is to leave the veal with the packaging still on in a bowl of cold water until it is thawed. Continually change the water keeping it cold at all times. You can also leave the packaged veal in the chiller or refrigerator but this will take more time. The last method is to defrost using the defrost method in the microwave. Different microwaves require different defrosting times so use this method only if you have mastered the defrosting setting of your own microwave. If not, better use the other methods as this may prematurely cook the veal and make it dry.
Chop the herbs to make a bouquet. (The leftovers will be chopped up and modify the sauce). Depending on the season, you can use parsley, thyme, bay leaf, basil, chervil, rosemary, and tarragon.
Use one piece of veal that is part of the veal rack bone for making some calf gravy. Season the veal with sea salt, pressing the coarse grains into the meat. Add pepper and boil down with some red wine. Reduce the wine to a third or until thick.
Heat the oil. Once it starts to smoke, brown one the side of the meat. Cook each side for about 5 minutes. Remove the pan from the stovetop.
To make the vegetable ragout, heat a saucepan and add Tuscan and Maussabe oil. Add chopped celery, leeks, onions, tomatoes, zucchini, turnip, and carrots. Season with salt and pepper. Cook until vegetables are soft and tender.
Place the vegetable ragout on a serving dish. Decorate with a bouquet of herbs. Pour part of the veal sauce over it. Place the rest of the sauce in a gravy bowl.
