Pan Roasted Veal Chop

Pan Roasted Veal Chop with Merlot Pan Sauce from Flip My Food.


  • 2 pieces 24-ounce veal chops
  • Kosher salt to taste
  • Cracked ground pepper to taste
  • 4 tablespoons grape seed oil
  • 4 Thyme sprigs
  • Drippings from roasted veal chop
  • 1 minced shallot
  • ½ tablespoon minced garlic
  • 1/3 cup beef stock
  • 1/3 cup merlot wine
  • 3 tablespoons unsalted butter
  • 4 tablespoons half and half
  • 1 cup chanterelle mushroom
  • 4 tablespoon grape seed oil
  • 1 tablespoon garlic, minced
  • 2 tablespoon unsalted organic butter
  • 2 cups baby arugula
  • Kosher salt to taste
  • Cracked black pepper to taste

Method for Veal Chop:

  1. Heat grape seed oil in cast iron skillet over medium-high heat
  2. Season veal chops with salt and pepper
  3. Brown in skillet for 2 to 3 minutes per side
  4. Place skillet in oven and cook veal chops at 350-degrees for 15 to 20 minutes
  5. Set veal chops aside and over medium-high heat add shallots, garlic to cast iron skillet and scrape the bottom of pan to loosen to create drippings
  6. Add merlot, beef stock, butter, half and half, then reduce for 3 to 5 minutes and serve over veal chop

Method for Sauteed Mushroom Arugula

  1. Heat grape seed oil and butter in pan over medium heat
  2. Add mushrooms, garlic, Kosher salt to taste, Cracked black pepper to taste and sauté for 3 to 5 minutes
  3. Add arugula and sauté for 1 to 2 minutes and serve
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Posted in Meal Ideas with Veal

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