Veal Chop
Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
In this article I present my veal chop recipe.
I offer you this noble piece of meat in two delicious preparation variants 😊
Whether cooked on the grill or in the oven, just follow my step-by-step instructions and serve an impressive dish.
Good luck with your cooking
Table of Contents
1. Veal Chop Recipe
You can find all the ingredients you need for this dish in the supermarket.
Today I present a traditional veal chop with lots of tips on side dishes and sauces.
Whether prepared on the gas grill, charcoal grill or in the oven – every variant tastes simply heavenly.
A little hint:
Feel free to use the comment function at the end of this page to let me know your thoughts on the recipe or any cooking questions you may have.
I am always happy to receive messages and will certainly reply to you.
Veal chop
Prepared, refined, photographed and written down by chef Thomas Sixt.
Simple instructions for preparing cutlets from the saddle of veal in different variations.
Ingredients
| Grill variant | ||
| 2 | Piece | Veal Chop Veal Chop 400 g |
| primal salt | ||
| black ground pepper | ||
| 1 | tbsp. | Olive oil |
| 6 | Twigs | Thyme fresh |
| 2 | Twigs | rosemary fresh |
| Oven variant | ||
| 2 | tbsp. | clarified butter |
| 2 | Piece | glove of garlic |
Instruction
Prepare grill
Heat up the grill, I use the Char Broil® All-Star 120 B-Gas .
The functional grill can be fired with gas or charcoal.
The charcoal embers are good when they glow white.
When preheating with gas, close the lid and wait for a temperature of 300°C.
Prepare chop
Unpack the chop, wash it under cold running water and place it dry on the cutting board.
Cut tendon
Cut the side tendon of the veal chop at a distance of 1 cm.
prepare ingredients
Flatten or gently press the chop with the back of your hand.
Prepare salt, pepper, rosemary and thyme.
To prepare it in a pan or in a roaster on the stove, I recommend a shallot or onion as well as two cloves of garlic and clarified butter.
season meat
Just before grilling or roasting, season the veal chop with salt and pepper on both sides.
provide meat
Bring the meat to the grill and check the grill temperature (300°C).
Start grilling
Place the meat on the hot grill grate and press down lightly.
Grill meat
Grill the chop at high temperature and turn after 2-3 minutes.
The meat releases itself from the grill grate at the right temperature range.
After turning the meat, place the herbs on the meat.
Cook covered
Cook the turned veal chop with the lid on for 3 minutes.
Check temperature
Measure the core temperature of the meat at the thickest part of the meat where it meets the bone.
To do this, insert the meat thermometer and read the temperature.
For optimal juiciness, the meat should reach temperatures between 58-60°C (medium) and 65°C (fully cooked).
If the desired temperature has not yet been reached, you can continue cooking or grilling the cutlet with the lid on at a reduced temperature.
serving
Arrange the meat on plates.
You can drizzle the chop with a little olive oil.
Add the crispy herbs.
Serve quickly 🙂
I wish you a bon appetite!
Video
Courses
2. Calories And Nutritional Values
You can find the calculated veal chop calories for two servings in the table below:
3. Fry Veal Chop
Special care is required when roasting veal.
The tender meat gets its perfect flavor finish by roasting or grilling.
Pay particular attention to the side tendons of the veal chop:
Cut the tendons to prevent the chop from bulging when frying or grilling.
A continuous tendon on the edge of the meat contracts during cooking and the cutlet bulges.
Therefore, cut the tendon at a distance of approx. 1 cm with a sharp knife.
Before roasting, dry the veal chop carefully to remove excess moisture.
This ensures an even sear and prevents the meat from steaming instead of forming a nice golden brown crust.
Ideally, season the meat with salt and pepper shortly before frying to keep it juicy.
Fry the veal chop slice:
The veal chop slice is also known as veal steak or thick veal schnitzel.
For frying you need a heat-resistant oil such as refined sunflower oil, rapeseed oil or clarified butter.
Clarified butter is a culinary delight and highly recommended for roasting veal.
Pay attention to the size of the pan. Alternatively, you can use a roasting pan, which can be heated very well on an oval stove surface.
Heat a pan or roaster, add oil or clarified butter, and place the prepared veal chop, seasoned just before marinating.
Depending on the thickness of the chop, searing only takes 3 minutes per side.
The fried veal chop always goes into the preheated oven.
The meat cooks more evenly and the meat juices are distributed better.
Whole veal chop (back of veal with bone):
A whole piece of bone-in loin (loin of veal) is prepared similarly:
Dry the meat and cut the tendon.
Season the veal loin with salt and pepper.
Fry on all sides in clarified butter or oil.
Then put it in the oven and let it cook to the desired degree of doneness.
The following photos show the preparation of the rack of veal and the cutting of veal chops.
4. Veal Chop In the Oven
I always put whole, bone-in fried veal chops or saddle of veal in the oven after frying.
To do this, preheat the oven to 190° C, top/bottom heat or circulating air.
Put the meat, browned on all sides, into the oven on a medium heat.
Allow the meat to cook to the desired degree of doneness.
Please consult the information below on this page regarding the core temperature of veal and time.
Veal chop core temperature tip from chef Thomas Sixt
5. Veal Chop On the Grill
I like grilling veal chops, the taste is just great.
When grilling bone-in veal or chops, always preheat the grill.
I recently got a Char-Broil All-Star grill on the patio that can be heated with gas or coal.
The device also has a high lid, so I can cook my veal chop with the lid on after searing.
Preparation on the gas grill or charcoal grill gives the meat a fantastic roasted aroma.
The meat “feels” particularly juicy when grilled.
Since I have included the exact steps in the recipe, I will only show you two photos here:
6. Prepare Veal Chop Sauce
When preparing briefly fried meat, the sauce is often missing.
The classic sauce for veal is veal jus or veal sauce.
This is a little more complicated to prepare; the sauce is made with roasted veal bones.
For a quick veal gravy you can:
Mix the cold veal stock in a glass (400 ml) with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, salt, pepper, cayenne pepper and a little sugar and then bring to the boil while stirring.
Reduce the sauce by boiling vigorously and mix this sauce with 30 g of cold butter.
Alternatively, you can consider some cold sauces that go well with veal:
When it comes to cold sauces, I would like to recommend my 8 fondue sauces and the 5 barbecue sauces .
7. Veal Chop Side Dishes
The right side dish really brings out the fine taste of the veal chops.
The right accompaniments are not only a delight for the palate, but also round off the dish visually.
Be inspired by the following side dish suggestions and discover the perfect side dish combination for veal chops.
Here are the tasty recommendations:
Vegetable side dishes for veal chop:
Filling side dishes for the veal chop:
8. FAQ Veal Chop
The most frequently asked questions about the preparation of veal chops are summarized below.
These are typical questions, compiled from practical experience in the kitchen, that aspiring chefs often ask.
They are based on collected questions from emails that reach me as well as questions that come up in live cooking classes.
How long do I have to roast a veal chop to keep it juicy?
Fry a veal chop for 2-4 minutes per side, depending on the thickness and your preference of the cooking point.
You can then finish cooking it in the oven at 140-180°C until it has reached the desired core temperature.
For a juicy result, the meat should reach a core temperature of 58-60°C (medium) to 65°C (cooked through).
What spices are best to marinate a veal chop?
Classic spices such as salt, pepper and a little lemon zest are suitable for a veal chop.
Gourmets like to use fleur de sel.
Fleur de Sel is a special type of sea salt harvested from the surface of seawater pools.
It is known for its fine crystals and pleasant taste.
Fresh herbs such as rosemary, thyme or sage can add additional flavor to veal chops.
Garlic or shallots, sautéed in oil, can round out the flavor.
At what temperature should I cook a veal chop in the oven?
If the veal chop continues to cook in the oven after searing, I recommend that you as a cook use a higher temperature of about 180°C.
This ensures even and quick cooking without drying out the meat.
Can I also grill a veal chop, and if so, how?
A veal chop is wonderful grilled.
Preheat the grill, grill the grilled chop just seasoned with salt and pepper directly over the heat source for 2-4 minutes on each side.
After that, it is best to finish cooking with a lid in the indirect heat area of the grill or at reduced heat with a lid (gas grill).
What side dishes go best with a veal chop?
A veal cutlet goes well with both light vegetable side dishes and heartier versions.
Popular choices include green asparagus, baby potatoes, ratatouille or a fresh green salad.
Risotto or polenta are also wonderful accompaniments.
In the article you will find under the heading veal chop side dishes many recommendations from the chef Thomas Sixt.
How do I know the freshness and quality of a veal chop when I buy it?
A fresh veal chop has a pale pink color and is marbled with fine veins of fat.
The surface should be moist but not slimy.
A pleasant, fresh meat smell is another sign of quality.
Process vacuum-packed veal chops within the best-before date.
Prepare fresh veal chops from the butcher the same day, or the next day at the latest.
9. Matching Recipe Ideas
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Comments, Cooking Questions and Answers
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