Monday 23 March 2015

Garlic and Fennel Veal Chops

This lovely tasting veal recipe is one we enjoy on special occasions. We like our veal cooked to a medium doneness which is how these turn out if cooked accordingly.

2 -1 inch thick bone in veal chops (8 ounces each)
2 cloves garlic
1/4 teaspoon fennel seed
1/4 teaspoon kosher salt
Fresh ground pepper to taste
Vegetable oil, enough to coat bottom of skillet

Crush the fennel with a mortar and pestle to a fine grind then add the garlic and kosher salt and work into a paste.
Rub both sides of the veal chops with this paste and season with pepper; allow to sit at room temperature for 15 minutes.
Drizzle the oil in a skillet and bring to medium-high heat.
Cook the chops for about 5 minutes per side, until you have a light golden crust on each side.
Allow to sit for 5 minutes.

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free. 

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Have you tried this recipe?? Tell us how it turned out :)