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Veal Chops With Bruschetta Vinaigrette |
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Serves: 4 Print this RecipeThis simple, elegant dish of seared veal, chunky tomatoes, and a bright spark of red wine vinegar epitomizes the wisdom of shortcut cooking. By using high-quality fresh ingredients, teamed with prepared foods like jarred bruschetta, you get dishes that seem to contain many ingredients, and to have taken lots of time, with minimal effort and maximum effect. 4 rib veal loin chops, about 8 ounces each 2 teaspoons dried Greek seasonings Kosher salt and coarsely ground black pepper 1/4 cup extra-virgin olive oil 1 (12-ounce) jar tomato bruschetta 2 tablespoons red wine vinegar 1 tablespoon chopped Italian (flat-leaf) parsley 1 teaspoon lemon juice, fresh or organic bottled Season the veal on both sides with the Greek seasoning, salt, and pepper. Heat 2 tablespoons of the oil in a large skillet over high heat. Brown the chops on both sides in the hot oil; do not crowd the pan. Add the bruschetta and vinegar; stir to combine. Reduce the heat to a simmer, cover, and simmer until the chops are cooked to the desired doneness, about 8 minutes for medium. Remove the chops to a platter. Stir the remaining 2 tablespoons oil, parsley, and lemon juice into the pan and pour over the chops before serving. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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