Friday, September 18, 2009

Roasted Veal Chops, Stuffed with Pecorino Cheese with Madeira Wine Drizzle and Arugula Salad

This is perfect dinner party fare. Purchase plump veal chops for this dish, as well as flavorful smoked ham and a wedge of pecorino that you can shave with a vegetable peeler.

4 veal rib chops, about ¾ pounds each, about 2-inches thick
A pinch of coarse salt and a grind of fresh pepper
4 thin slices smoked ham
4 ounces Pecorino Romano cheese, shaved, about 1 cup
2 to 4 tablespoons olive oil
4 tablespoons butter, room temperature
1 cup Madeira wine
1 cup home made beef stock, or low sodium beef broth
2 tablespoons tomato paste

2 ounces fresh Arugula, about 2 cups leaves
2 ounces salad mix, about 2 cups torn
2 tablespoons olive oil
1 medium lemon juiced, about 3 tablespoons

Preheat the oven to 425 degrees. Use a sharp knife to cut a deep pocket into each veal chop. Place a slice of ham and 1 ounce of the cheese into each pocket. Season the chops with salt and pepper.

Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium high heat. Sear the chops until golden, about 2 to 4 minutes. Carefully turn and sear the second side for 2 minutes more. Transfer to a baking dish. (Depending on the size of your skillet and of the veal chops, you may have to do this in batches, using additional oil and butter.) Place the chops in the oven and roast until just rare in the center, about 8 to 12 minutes.

Pour the wine into the skillet and stir to remove the brown bits. Pour in the beef broth and simmer until the liquid is reduced to about 1 cup. Stir in the tomato paste and season with salt and pepper.

Toss the Arugula with the salad mix. Sprinkle with 2 tablespoons olive oil and the lemon juice. Season with salt and pepper.

Serve the stuffed veal chops on a platter. Drizzle the wine sauce over the top. Mound the salad on the top of each chop.

Yield: 4 veal chops
Preparation Time: 15 minutes
Cook Time: 8 to 12 minutes for chops, 5 to 10 minutes for sauce

Sources and Substitutions
Ask your butcher for veal chops from a source that produces humanely raised animals that are not raised with hormones or unnecessary steroids.
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