Veal Chop Dinner

I made this the other night when I was without adult supervision…  I was dining alone. I love veal I realize that is not politically correct.  The state of the industry though has changed how the Veal cows are raised and treated and today the reputable veal producers like Catelli and Strauss raise the veal cows humanely both free range and anti biotic free. The industry has moved from anemic white meat veal to red full diet raised animals. Something to consider as well the veal cows are male milk cows which have no commercial value to the farmers. This means that if they were not raised to be veal they would be slaughtered at birth.

Veal Chop

Prep Time15 minutes
Cook Time13 minutes
Course: Main Course
Cuisine: American
Servings: 1


  • 1 lbs Bone in Veal Chop
  • 1 tbls Olive Oil extra virgin


  • Preheat oven to 450 Degrees
  • Salt and Pepper all sides of veal chop
  • Bring veal chop to room temperature
  • Turn on Stove vent fan
  • Heat 12" cast iron skilet to screaming hot and add olive oil
  • Sear on all 4 sides about 2 minutes each side
  • Put skillet in oven I cooked mine for 5 minutes for rare add time to get your desired temp


Snow Peas, shittake mushrooms and red pepper blend

Crisp Side veg blend perfect to pair with almost and grilled or seared protein
Prep Time5 minutes
Cook Time9 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American


  • 6 ounces Snow peas top string pulled off
  • 6 ounces Shittake Mushrooms sliced
  • 1/2 each Red Bell Pepper Sliced
  • 1 tsp Olive Oil extra virgin
  • 1 tbls brandy
  • Salt and Pepper to taste


  • Heat skillet to very hot temp add olive oil
  • Sautee Mushrooms for 3 minutes
  • Add Red Pepper sautee 3 more minutes
  • Add brandy and snow peas toss so they do not burn and remove after 3 minutes


Serve this vegetable blend immediately as it does get cold fast.  My times reflect my preference to crispy snow peas if you like more well done cook longer


Red wine reduction sauce

Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Sauces and Gravies
Cuisine: French
Servings: 2


  • 2 cups Strong Beef Stock
  • 1 cup Fruity red wine like Pinot Noir
  • 3/4 cup Sliced shallot
  • 1 tbls Tomato puree
  • 1 tsp Garlic Powder
  • 1 tsp Corn starch
  • 2 tbls Cold butter


  • Boil beed stock until reduced to 1 cup with shallots and garlic powder
  • Add red wine and tomato puree and reduce by half again
  • Strain out solids
  • Add corn starch slurry bring to boil
  • Reduce to simmer and add butter until melted

1 Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.