Veal Chop

I found veal for a really great price at meijer the other day so I jumped the gun and bought it! I have only cooked veal once in my life and that was in my skills class about 1 year ago. I love veal so much and despite how the poor animal is raised it sure is amazingly good!

Ingredients: 1 veal shoulder chop, salt, pepper, smoked spanish paprika, cayenne powder, and cinnamon.

Before officially cooking the veal chop, take it out of the fridge about 5 minutes before you’re going to cook it. But once you take the veal out of the fridge, open it and sprinkle it with all the spices on both sides. Then let it sit for about 5 minutes.

Set the oven to about 325 degrees.

Heat a saute pan with vegetable oil. Once the oil is heated add the veal chop. Sear on one side until it’s golden brown. Now flip the chop, cover the pan, and place in the pre-heated oven. Let cook for about 5 minutes then take it out and let rest for a minute or so.

The sauce I made was very simple: 1 Tbsp melted butter, 1/2 a carrot, 1/2 an onion, 1 clove of garlic, and 1/2 a pint of heavy cream.

Sweat the carrot, onion, and garlic in the butter then add the heavy cream and cook until it comes to a boil stirring occasionally.

This dish is so simple but it’s really good! The reason why I added the cinnamon to this dish was to bring out the sweetness of the veal. The sauce complimented the veal well too.

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