Veal Chops Piccata w/Blue Cheese Polenta

Ok folks we are learning together on this one, I have never cooked or eaten Veal... ummm or polenta either lol but that's just one of the things I love about cooking and food; there is always something new to experience! I am so glad that I tried this one, it turned out great!!! Now this is not a literal Piccata ….

pic·ca·ta

    [pi-kah-tuh; It. peek-kah-tah] 

Adjective Italian Cookery.

Cooked, served, or sauced with lemon and parsley: veal piccata.

However; since I used all of those ingredients I think this counts as a "Piccata" I did however add a few other ingredients to bring this dish full circle D.C.B.T style.

Ingredients:

(Veal)

4 Veal rib chops (bring to room temperature, when ready to cook)

2 Tablespoons oil

6 Tablespoons butter

2 Cups dry white wine (I used Marques DeCaceres it’s a Spanish white recommended to me by an actual wine sommelier)

1 teaspoon corn starch

1 Cup chicken stock

2 Garlic cloves (I used garlic paste)

2 Lemons juiced

4 Tablespoons capers (drained)

1 Cup flour

4 teaspoons salt (divided 2 for flour mix and 2 to directly season chops)

4 teaspoons pepper (divided 2 for flour mix and 2 to directly season chops)

2 Tablespoons fresh parsley (chopped)

(Polenta)

1 Box Gia Russa or other instant polenta (9.2oz)

4 Cups beef stock

½ cup water

2 Tablespoons butter

Pinch of salt

Parmesan cheese (fresh grated)

4oz container Blue cheese crumbles (I used Lucerne)

1 Tablespoon minced garlic

Preparation:

(Veal)

·        Preheat oven to 500 degrees or 550 whichever is your highest setting.

·        Season chops with salt and pepper

·        In a shallow bowl combine remaining salt, pepper and flour. Stir to combine thoroughly.

·        Quickly dredge the veal and shake to remove excess flour

·        Heat oil in a large skillet over medium high heat until very hot but not smoking. Add 3 Tablespoons of butter, as soon as the butter is melted and starts to brown just a little lay the chops down in the pan and sear those 3 minutes before checking on the darkness of the down-facing side, then flip for additional 3 minutes.

·        Remove from pan and set aside.

·        Deglaze pan with wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.

·        When the wine has reduced by half add the chicken stock, minced garlic, lemon juice and capers and cook for 5 minutes. Add cornstarch and whisk until the sauce has thickened slightly. (you may want to mix your cornstarch with a tablespoon of cold water first just so it’s blended). Add additional salt, butter, and the chopped parsley, cook additional 1 minute.

·        Finishing cooking the veal rib chops in the oven. After the pan sear is complete transfer to your preheated oven uncovered. The timing will depend on your preference I like things done well so I cooked it 10 minutes flipping at 5 min.

·        Let the chops rest a few moments before serving to retain all the juices and cover with the sauce when ready to serve.

(Polenta)

·        Bring stock, water and salt to a boil

·        Stir in polenta and cook until done (3 minutes)

·        Remove from heat, add butter, garlic, parmesan and stir until blended.

·        After polenta has cooled about 5 minutes add blue cheese crumbles (so it won’t melt completely into the mixture)

·        Serve under or along side your veal chops.

·        Enjoy!!!

Please don’t be intimidated by the length of these directions, this is a LOT easier than it looks. I just like to be detailed when giving you the information so you get the absolute best outcome! As always I appreciate you stopping by to check out today’s installment of Daily Cuisine By Tanya…

Until Next Time…

XOXO ~ From Tanya With Love...