Veal chop with puree of apple spaetzle
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Veal chop with puree of apple spaetzle
  Veal    Purees    Apple  
Last updated 6/12/2012 12:58:26 AM. Recipe ID 21193. Report a problem with this recipe.
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      Title: Veal chop with puree of apple spaetzle
 Categories: Meats, E., World
      Yield: 4 Servings
      2 md Green apples
    1/2 c  White wine
           Juice of one lemon
      1 tb Shallots; minced
      1 ts Garlic; minced
      2    Eggs; lightly beaten
  1 1/2 c  Flour
      1 ts Salt
    1/4 ts Baking powder
      4    Veal chops (10oz ea)
      2 tb Olive oil
    1/2 c  Dijon mustard
      2 c  Mild herbs; choppedc
      1 c  Veal reduction, hot
      1 c  Grilled apples; julienne
      1 tb Unsalted butter
      1 tb Parsley; chopped
           Salt and pepper
      2 tb Chives; chopped
  Preheat the oven to 400 degrees. For the spaetzle: Cook the apples,
  wine, lemon juice, shallots, and garlic, down until the apples are
  soft. Remove from the heat and puree until smooth.  Bring a pot of
  salted water to boil, reduce heat, and maintain a simmer. In a bowl,
  stir the apple puree, eggs, flour, 1 teaspoon of aslt and baking
  powder together. Place in a colander over the pan, and press through
  the holes into the hot water using a rubber spatula. When the
  spaetzle floats to the surface, cover and cook the spaetzle until it
  swells and is fluffy. Remove from water and shock with ice water.
  Drain the spaetzle and set aside. For the veal chops: In a saute pan,
  heat the olive oil. When the pan is smoking hot , sear each chop for
  2-3 minutes on each side. Season each chop with Essence. Remove from
  pan and allow to cool. Cover each chop with the mustard and crust
  with the chopped herbs.  Place the chops in the oven and cook for
  about 15 minutes. or until mediu-rare. In a sauce pan, heat the veal
  reduction and grilled apples together.  Bring up to a simmer and
  season. In a saute pan, melt the butter.  Add the spaetzle and saute
  for 3-4 minutes. Stir in the parsley and season.  Spoon the sauce
  over the platter. Mound the spaetzle in the center of the sauce.
  Place the chops on top of the spaetzle with their bones crossing.
  Garnish with chives and Essence.

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Recipe ID 21193 (Apr 03, 2005)

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