Baked Veal Chop Parmesan

By: The Food Hunter

Although I love all parmesan-style foods, I also try to eat super healthy 90% of the time. For me, that equates to avoiding deep fried foods. With this parmesan veal chop recipe, you bake the veal chops (instead of frying them), then top with melted mozzarella cheese, for a lightened-up twist on the classic veal parmesan. There’s also no sugary tomato sauce involved, so it’s healthier in that way, too.

You can have a delicious and healthy veal parm-ish dinner on the table in about 30 minutes, with very minimal prep and only a few simple ingredients.

 

 Baked Veal Chop Parmesan

Ingredients

• 2 veal loin chops
• 4 Tbsp olive oil, divided
• 2 garlic cloves, finely chopped
• 1 tsp fresh rosemary, finely chopped
• 1 tsp fresh thyme, chopped
• 1 tsp fresh oregano, chopped
• 2 Tbsp Italian parsley
• ½ tsp crushed red pepper {optional}
• salt
• 1-2 cups mozzarella cheese, shredded

Directions

1. In a small mixing bowl combine olive oil, rosemary, thyme, oregano, Italian parsley and crushed red pepper and stir. Add a dash of salt.

2. Place the veal chops on a large cutting board and brush the olive oil and herb mixture on both sides of the chops.

3. Preheat the oven to 375 degrees F.

4. Heat 2 Tbsp of olive oil in an oven safe large skillet over medium-high heat. Add the garlic and sauté for two minutes. Add the veal chops and let them brown on one side for 2 minutes, flip and brown the other side for 2 minutes.

5. Place the skillet with the veal chops into the oven and bake for 10 to 12 minutes, or until the internal temperature of the chops reaches 160 degree F.

6. During the last couple of minutes of cooking add the mozzarella cheese and let it melt.

7. Serve with your favorite side dish.

 

 By: The Food Hunter

Veal Saltimbocca is traditional Italian dish served at just about every trattoria in Rome and features three ingredients: veal, thinly sliced prosciutto and fresh sage leaves.

To make Veal Saltimbocca, veal cutlets are pounded thin, topped with prosciutto and a fresh sage leaf, dredged in flour and fried. The pan is then deglazed with wine and butter to create a decadent sauce.

One thing to keep in mind is the importance of using thin veal cutlets. If you can’t find them in your local grocery you can always order them from Marx Foods. Thick-cut boneless veal chops are also an option as long as you remember to pound them thin. This guarantees tenderness and creates an even thickness for cooking.

 

Veal Saltimbocca

Ingredients

• 4 (2-oz.) veal cutlets
• Kosher salt and freshly ground pepper
• 8 thin slices of prosciutto
• 4 fresh sage leaves
• 1⁄2 cup flour
• 8 Tbsp. extra-virgin olive oil
• 6 Tbsp. unsalted butter
• 1⁄4 cup marsala
• ½ cup chicken stock

Directions

1. Lightly season veal with salt and pepper to taste.

2. Lay 2 slices of prosciutto atop each piece of veal, gently pressing prosciutto against veal to adhere. Place a sage leaf on top of the prosciutto and attach them to the veal with toothpicks. Place the flour on a large plate. Dredge each piece of veal in the flour, shake off any excess, and set aside.

3. In a 12-inch skillet, heat 2 tablespoons of the oil and 2 tablespoons of the butter over medium-high. Add 2 pieces of veal and cook, turning once, until the prosciutto side is crisp and the veal side is lightly browned, about 1 minute per side. Transfer the meat to a paper towel-lined plate; drain and discard the oil and butter from the skillet. Repeat this process with more oil, butter, and the remaining meat. Remove and discard the toothpicks.

4. Drain and discard the oil and butter from the skillet; place over high heat. Add the marsala; cook, scraping up browned bits, until reduced by half, 1–2 minutes. Add the stock; reduce by half, about 3 minutes. Stir in the remaining tablespoons of butter; reduce heat to medium. Return meat to skillet; cook, turning occasionally, until sauce thickens slightly, 1–2 minutes. Transfer to a platter and serve. 

By: The Food Hunter

Pavlova is the ultimate dome shaped meringue-like dessert. It has a crisp exterior and a soft, light inside, typically topped with fresh fruit and cream. The name pavlova is derived from a dessert that was made for the ballerina, Anna Pavlova who was performing around the world in 1926. To this day the exact person to bake the first pavlova or the exact place where it was made is still unclear. However, none of that matters as pavlova is one of the most-loved desserts out there…dare we say, even more so than chocolate cake? Well maybe not but it sure is a close second.

Classic Fruit Topped Pavlova From Zoe Bakes

Ingredients

• 150 g egg whites ~ about 5 egg whites at room temperature
• 1 pinch of kosher salt
• ⅛ tsp cream of tartar
• 3 Tbsp cold water
• 1¼ cups (250g) superfine sugar
• 1 tsp vinegar white wine
• 1 tsp vanilla extract or extract of your choice
• 1 Tbsp plus 1 tsp cornstarch
• creme fraiche
• fresh fruit

Directions

1. Preheat oven to 250°F.

2. Trace a 8-inch circle on a piece of parchment and set it in a baking sheet.

3. Whip the egg whites and sugar together, until medium-stiff peaks form. Adding sugar 1 tablespoon at a time. This should take approximately 15 mins.

4. Add cream of tartar and whip until peaks become stiff. Another 5 minutes.

5. Fold in the extract of choice, vinegar and cornstarch.

6. Mound the meringue into the circle on the parchment. Use a spatula to create the design in the meringue

7. Bake for 90-120 minutes or until the meringue starts to turn a very pale tan color. Turn off the oven (don't open the door), and let the meringue sit in the cooling oven for at least 2 hours, but it can be stored like this over night.

8. The center of the pavlova will collapse, that's ok. Once cooled top with whipped cream and fresh fruit.