Sunday Sauce Veal Chop
Rated 5.0 stars by 1 users
Food:
Beef
Serves:
2 to 3 people
Prep Time:
10 min
Cook Time:
40 min
Tender, juicy and full of flavour, this Sunday Sauce Veal Chop is the best veal chop recipe you'll ever make. The veal chop is pounded, breaded and then fried to a golden crisp on the elevated rack. Next, build that tomato sauce base with butter, onions, garlic, passata and bomba sauce. Top the breaded and fried veal chop with the sauce in a cast iron pan, then add slices of fresh buffalo mozzarella and place in the Alchemy smoker to let that cheese melt. Season with black pepper and drizzle with basil oil and you have yourself one unforgettable meal.
By:Chef Matt Basile
Ingredients
-
10-12oz bone-in white veal chop
-
2 tsp salt
-
1 ½ cups all-purpose flour
-
2 eggs
-
2 tbsp milk
-
Seasoned Italian breadcrumbs
-
Canola oil for frying
-
4 slices buffalo mozzarella
-
½ onion
-
2 cloves garlic
-
3 tbsp butter
-
1 tbsp bomba sauce
-
350ml passata
-
Black pepper to taste
-
~1 cup finely chopped fresh basil
-
4-5 tbsp olive oil
-
Juice from 2 lemons
Sunday Sauce
Basil oil
Instructions
Set smoker to 375F.
French the veal chop by cutting all the meat from the rib bone, then pound the veal chop on both sides to thin out and tenderize. Season with salt on both sides.
Add a cast iron pan onto the elevated rack and add the canola oil, about 3 cm in depth based on the kind of pan you use.
In a bowl, add the all-purpose flour. In another bowl, crack and beat two eggs with the milk. In a third bowl or shallow dish, add the seasoned Italian breadcrumbs. Dredge and coat the veal chop in the all-purpose flour and shake off, then coat in the egg, shake off and then coat in the breadcrumbs. Dredge in the egg again and then the breadcrumbs. Add to the oil and allow to fry, about three minutes per side, or until golden brown. Remove from the pan and place on a paper towel lined plate.
Finely chop the onion and garlic. Place the cast iron pan back on the elevated grill rack and add the butter. Once melted, add the onions and garlic and mix, cook until softened and translucent. Add the bomba sauce and mix. Then slowly add the passata, a bit at a time, mixing each time you add more. Season with salt and black pepper and allow to cook about 20-30 minutes.
Add the veal chop to the pan and spoon the sauce onto it. Place the whole thing into the smoker and allow to cook about five minutes.
Meanwhile, make the basil oil by finely chopping the fresh basil. Drizzle with olive oil and continue to chop. Place in a bowl and squeeze in the juice from two lemons. Mix and set aside.
Take the veal chop out of the smoker and add the slices of buffalo mozzarella on top. Place back into the smoker for another five minutes, or until cheese it melted.
To plate, place the sauce down on your plate or platter and the veal chop on top. Season with black pepper and drizzle with basil oil.