Lidia’S Veal Chops With Fontina Recipe

Lidia Bastianich is an Emmy award-winning public television host, a best-selling cookbook author, and a restaurateur. Raised in Istria, Croatia, Lidia came to America as a young wife and mother, following her husband’s dreams. In 1971 they started their first restaurant together—Buonavia—in Queens, New York.

Today the Bastianich family includes Lidia’s daughter Tanya and son Joe, who are partners in her many culinary endeavors that include four restaurants in Manhattan; Felidia, Becco, Del Posto, and Esca; two wineries in Italy’s Friuli region; a pasta company; books; merchandise; and appearances on PBS cooking shows. You can find Lidia products nationwide at your local supermarket. Ingredients:

4 veal chops (each about 1 inch thick) Salt and freshly ground black pepper to taste All-purpose flour for dredging

6 tablespoons extra virgin olive oil 1 large garlic clove, peeled and halved crosswise 1/2 cup dry white wine

1/2 cup chicken broth 8 ounces fontina cheese cut into 8 thin slices Preparation: Sprinkle the veal chops on both sides with salt and pepper.

Place some flour on a plate and lightly dredge the chops in it until coated all over but not heavily caked with flour. Pour 3 tablespoons of the olive oil into a heavy large skillet over medium-high heat. When hot enough to sizzle gently when touched with a finger, add 2 of the chops and fry until golden brown on both sides and just cooked through in the center, about 3 minutes per side for medium rare meat.

Remove from pan onto a platter or plates; cover loosely to keep warm while cooking remaining 2 chops using another 3 tablespoons of olive oil. Add garlic clove to same skillet used for veal after removing last chop from pan; sauté until fragrant but not browned about 15 seconds longer then pour off any remaining fat from skillet if necessary before proceeding with recipe.) Add wine to skillet scraping up any browned bits stuck to bottom of pan then boil until reduced by half about 1 minute longer then add chicken broth boiling 1 minute more before adding fontina cheese slices arranging them so they fit snugly over surface area of sauce in single layer without overlapping then spoon sauce evenly over each chop covering completely.

Lidia Bastianich is a world-renowned chef, author, and television personality who knows her way around Italian cuisine. Her veal chops with fontina recipe is the perfect dish for a special occasion. The succulent veal chops are coated in a crispy breadcrumb crust and served with a creamy fontina sauce.

This dish is sure to impress your guests and have them asking for seconds.

Lidia'S Veal Chops With Fontina Recipe


How Do You Cook Veal So It’S Not Tough?

If you’re looking to avoid tough veal, there are a few things you can do. First, make sure to pound the meat to even ½-inch thickness. This will help it cook evenly and prevent any tough spots.

Second, use a moist cooking method like braising or stewing. This will help keep the veal from drying out and becoming tough. Finally, don’t overcook it!

Veal is best cooked to medium-rare or medium, so use a thermometer to check for doneness and pull it off the heat as soon as it reaches that temperature.

Why are My Veal Chops Tough?

If you’re wondering why your veal chops are tough, there are a few possible reasons. It could be that the meat was not properly tenderized before cooking, or that it was overcooked. Veal is a very delicate meat, and so it needs to be treated carefully in order to avoid toughness.

Here are a few tips for ensuring tender, delicious veal chops: -Before cooking, pound the meat with a mallet or rolling pin to help break down the muscle fibers and make them more tender. -Be careful not to overcook the veal.

It should only be cooked until it reaches an internal temperature of 145 degrees Fahrenheit. -Use a moist cooking method such as braising to keep the meat from drying out and becoming tough.

How Should Veal Chops Be Cooked?

Veal chops are a delicious and elegant dish, perfect for a special occasion. They can be cooked in many different ways, but the most important thing is to not overcook them. Overcooked veal chops can be dry and tough, so it’s important to take care when cooking them.

The best way to cook veal chops is to pan-fry them. Start by seasoning the chops with salt and pepper. Then heat some oil in a large frying pan over medium-high heat.

When the oil is hot, add the chops to the pan and cook for 3-4 minutes per side, or until they are golden brown and cooked through. Remove from the heat and let rest for a few minutes before serving. Another option is to oven-roast your veal chops.

Season as above, then place on a rack in a roasting pan and roast in a preheated oven at 350 degrees F for about 20 minutes, or until cooked through. Again, remove from the heat and let rest for a few minutes before serving. Whichever method you choose, veal chops make an impressive and delicious meal that your guests are sure to love!

What is Best Way to Cook Veal?

Veal is a type of beef that comes from young calves. It’s a popular ingredient in many European dishes, and its mild flavor makes it a good choice for those who don’t like the taste of traditional beef. When cooked properly, veal can be tender and juicy, making it a delicious addition to any meal.

There are several ways to cook veal, but some methods are better than others. One of the best ways to cook veal is by roasting it in the oven. This method allows you to cook the meat evenly, resulting in a juicy and flavorful dish.

Another option is to pan-fry veal cutlets. This method produces crispy cutlets that are perfect for pairing with pasta or potatoes. No matter how you choose to cook veal, it’s important to not overcook it.

Veal should be cooked until it reaches an internal temperature of 145 degrees Fahrenheit. Any higher and the meat will become tough and dry. Use a meat thermometer to ensure that your veal is cooked perfectly every time.

Veal Chops With Fontina and Bresaola | Lobel's Valentines Day

Cheesy Veal Chops With Cabbage Recipe

This dish is so easy to make and so full of flavor. The veal chops are coated in a cheesy breadcrumb mixture and then pan-fried until golden brown. They are served with a simple cabbage and bacon sauté.

You can also add some chopped fresh parsley to the cabbage for extra color and flavor.

Lidia’S Veal Chops With Cabbage

In her cookbook, “Lidia’s Italian-American Kitchen”, Lidia Bastianich offers a recipe for Veal Chops with Cabbage. This dish is hearty and filling, and makes a great winter meal. The veal chops are pan-fried until golden brown, and then simmered in a tomato sauce with cabbage.

Serve this dish over pasta or polenta for a complete meal.

Veal Chop Recipe

This is a recipe for a veal chop that is simple yet delicious. It can be made in under an hour and is perfect for a weeknight meal. The key to this dish is to cook the veal chops until they are just slightly pink in the center.

This will ensure that they are juicy and flavorful. Serve with your favorite sides and enjoy!

What is Veal Chop

A veal chop is a meat cut that comes from the loin of a calf. It is a popular cut of meat for grilling and roasting. Veal chops are usually thick, juicy, and full of flavor.

They can be cooked with or without the bone.

How to Cook Veal

Veal is a delicious, versatile meat that can be cooked in many different ways. Whether you’re looking for a quick and easy weeknight dinner or a luxurious weekend meal, veal is the perfect choice. Here are some tips on how to cook veal that will make it taste its best.

When choosing veal, look for cuts that are pink in color with firm flesh. Avoid any cuts that are red or have large amounts of fat marbling throughout. Veal is best when cooked quickly over high heat, so choose methods like grilling, sautéing, or stir-frying.

To keep your veal tender and juicy, avoid overcooking it. Aim for an internal temperature of 145 degrees Fahrenheit when using a meat thermometer. If you’re not sure if it’s done, err on the side of caution and take it off the heat sooner rather than later.

There are endless possibilities when it comes to flavoring your veal dish. Try pairing it with fresh herbs like rosemary or thyme, lemon juice or zest, garlic, shallots, white wine, and butter. For a more robust flavor profile, consider braising veal in red wine or stock until fork-tender.

Serve over creamy polenta or mashed potatoes for a truly decadent meal.

Veal Recipes

Veal is a delicious and versatile meat that can be used in a variety of recipes. Here are some ideas for how to incorporate veal into your cooking: -Veal parmesan is a classic dish that is always a hit.

breaded and pan-fried, then baked with tomato sauce and mozzarella cheese. -Veal scallopini is another popular option, sauteed with mushrooms, onions, and garlic in a white wine sauce. -For something different, try veal saltimbocca – veal wrapped around sage leaves and prosciutto, then cooked in a Marsala wine sauce.



Lidia Bastianich is a world-renowned chef, cookbook author, and television personality. She is the co-owner of several successful restaurants, including Felidia in New York City. In her latest blog post, Lidia shares her recipe for Veal Chops with Fontina.

This dish is a delicious and easy way to impress your guests with a gourmet meal. To make Lidia’s Veal Chops with Fontina, you will need: 4 veal chops (bone-in), 1/2 cup all-purpose flour, 2 tablespoons olive oil, 1 cup dry white wine, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/2 pound fontina cheese (sliced or cubed). First, Preheat oven to 425 degrees F. Then dredge the veal chops in the flour and shake off any excess.

Heat the olive oil in a large skillet over medium-high heat. Add the veal chops and cook until browned on both sides (about 3 minutes per side). Transfer the chops to a baking dish and pour the wine into the skillet.

Bring the wine to a boil and scrape up any brown bits from the bottom of the pan. Pour this sauce over the veal chops in the baking dish and season with salt and pepper. Top with sliced or cubed fontina cheese.

Bake for 10-12 minutes until cheese is melted and bubbly. Serve immediately!

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