Veal chops in the oven: in foil and with cheese

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Meat of calf is much more tender than beef, its fibers are thinner and softer. Therefore, it is prepared for consumption faster.

This category of product corresponds to the meat of six-month-old calves. Real veal should be in shades from cream to ripe raspberries. The fat is white or milky. The flesh is elastic, when pressed, it returns well to its previous shape. This meat contains a large amount of moisture, so it is almost never stored chilled. Fresh veal on sale is rare. This product is mainly offered in frozen or frozen form.

There are many recipes for meat dishes. But the most amazing dish of all time is, of course, a veal chop in the oven. We suggest you cook it according to our recipes. And it will be a chop with blood or well-done - you decide.

Oven Oven Veal Chops Idea Options:

• baked in foil;
• "under a fur coat" of cheese.

Also in this article we will offer recipes for cooking chop meat in a pan and grill.

Meat preparation

Tothe finished dish looked appetizing on the plates, the main thing is to choose the right portion of veal and cut it according to all the rules. Pick up a piece of meat with an oblong shape, equal in width on both sides, to get the same pieces. Veal tenderloin is great.

Slightly frozen meat is cut more accurately. Therefore, do not defrost it completely. If you are using fresh veal, then freeze it a bit instead.

Cut a piece of veal into slices 1-1.5 centimeters wide or, in the professional language of chefs, into medallions. It should be cut strictly across the fibers - this is the number one rule in the preparation of all semi-finished meat products. Rule number two - the knife should be with a wide, thin and sharp blade.

How to properly beat the meat?

Before this procedure, your medallions must be well thawed - otherwise the flesh will tear.

Use the small side of the mallet to hit. With the large side, you run the risk of making holes in the slices. If this kitchen utensil is not at hand, you can use the large or curly side of the grater, dipping it liberally in vegetable oil so that it does not cling to the meat fibers.

Beat each slice on both sides to a dense "lace" pattern, slightly translucent, and dip into the mixture. It is prepared from the following ingredients:

• half a glass of vegetable oil;
• 1/2 teaspoon s alt and ground black pepper;
• tablespoon of winevinegar;
• a pinch of your favorite seasoning for meat.

Then place the broken medallions on top of each other with a turret. The chops are ready for cooking. Let's move on to the recipes.

Veal chops in foil

We suggest cooking veal chops in the oven in foil according to a classic homemade recipe.

Ingredients:

• 1 kg medallions prepared according to the recipe above;
• 3-4 bulbs;
• two glasses of sour cream;
• butter or vegetable oil.

Grate the foil with butter or vegetable oil and cover the baking sheet with it so that it goes on its sides.

Spread the chops in a single layer. Cut the onion into thin rings and lay on the meat. Fill everything with sour cream. If it is thick, then you can dilute it with boiled water a little. Cover with foil and fold over the edges.

Place in the oven at 180 degrees for 40 minutes.

Such variations on the theme of baking in foil will be delicious, when slices of fresh peeled tomatoes, thin slices of raw potatoes, canned mushrooms are added to the main ingredients.

This recipe makes veal chops in the oven in portions.

Serve the meal closed, remove the foil right at the table in front of the guests. With this serving of the dish, the appetizing aroma of baked meat will hang in the air.

Veal chops with cheese coat

To cook veal chops in the oven with cheese, use:

• 1kg of chops prepared according to the recipe of this article;
• 200-300g fresh onion strips;
• half a liter of sour cream;
• 200 grams grated hard cheese.

Spread slices of beaten meat on an oiled baking sheet, cover with a layer of onion straws and pour well with sour cream. Send to the oven to bake for 30-40 minutes at a temperature of 180 degrees. Then cover tightly with grated cheese and keep in the oven until a baked crust forms.

Tip: you will get juicier veal chops in the oven if you replace sour cream with kefir-mayonnaise mixture in a ratio of 1 to 1, and hold the meat in it for 30-40 minutes before baking.

An excellent side dish for this dish is boiled round potatoes with fresh chopped greens.

Chops in a pan

Try this recipe for veal chops in a pan:

• 800g chops;
• one glass of starch (it is better to use corn starch - it forms a denser shell);
• 100g soy sauce.

For this recipe, medallions just need to beat off and add s alt. The thickness of the layers should not exceed 3–4 mm. No pepper or pickling required.

Dip meat well in starch, dip in soy sauce and fry until caramelized on both sides.

This dish has a sweet, savory flavor to Chinese cuisine. It is good to serve whole stewed vegetables (carrots, broccoli, colored andBrussels sprouts, asparagus) or pickles.

Grilling

Grilled veal chops are very good. But before that, the medallions must be marinated and excess liquid removed. Grill the layers of meat on the grill on both sides for no more than 1-2 minutes, otherwise they will dry out.

Grilled vegetables along with meat: bell peppers, young zucchini, tomatoes.