Friday, February 4, 2011

Gruyere Stuffed Rib Veal Chops with Panko Crust

Happy day, it's Friday.  Unfortunately, we still have sore mouths from new braces in the house.  My babies, poor babies.  I did a little carbonara hoping it would fit the recovery bill.  But for me and Chris, full steam ahead.   Found a couple of really nice, all natural, veal rib chops at Metropolitan Market  here in Seattle.  So, trying a little somethin' somethin' tonight.


2 Rib Veal Chops
4 slices Gruyere Cheese
Truffle Salt
Flour for dusting
2 Eggs, beaten
1.5 cups Panko


Make a small slit in the middle of each veal chop and cut a little pocket into the middle.  Place the gruyere slices in the pocket and seal with a toothpick.  Sprinkle chops generously with truffle salt.  Dust with flour.  Dip in egg, then coat with panko.
In a large cast iron skillet, heat a tbsp of butter along with a tbsp of olive oil over medium heat.  Slowly brown the veal, about 12-15 minutes per side, taking care not to burn the panko.  If you find you have browned the panko and your veal is not cooked to your temperature liking, place it in a 400f oven for a few minutes to finish.  
Nothing wrong with a little veal, gruyere and crispy panko.  

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