Wed 30 May 2012
We don’t eat much veal, but I thought I’d try this recipe from Epicurious.com (it first appeared in the March 2005 issue of Bon Appetit). The chops are sprinkled with salt, pepper and allspice—a surprising ingredient that added depth of flavour. The chops are then seared and then topped with a mixture of Creole mustard, mayo and green onions. Breadcrumbs toasted with garlic go on top of that and the chops are then baked. The topping makes a nice presentation, but, if I were to make it again, I would use less of it. I served this with smashed red potatoes and broccolini, sprinkled with more toasted breadcrumbs.
Avoiding Additives and Preservatives
Many mustards contain wine (sulfites), MSG, colour or sodium benzoate. If you cannot find an additive-free Creole mustard, add some Lea & Perrins Worcestershire sauce and/or regular Tabasco sauce to your usual mustard. Some breads contain preservatives – look for an all-natural loaf of bread and whirl a few slices in your food processor to make the fresh breadcrumbs.
¼ cup Creole mustard
2 tablespoons mayonnaise
2 green onions, chopped, divided
2 8-ounce veal rib chops (each about 1 inch thick)
2 tablespoons olive oil
1 large garlic clove, minced
1 cup fresh breadcrumbs made from crustless French bread
Position rack in bottom third of oven and preheat to 450°F. Mix together mustard, mayonnaise, and 1/2 of green onions in small bowl.
Sprinkle chops on both sides with salt, pepper, and allspice. Heat oil in heavy medium skillet over medium-high heat. Add veal; sauté until brown, about 2 minutes per side. Transfer veal to small rimmed baking sheet. Add garlic to drippings in skillet; stir 15 seconds. Add breadcrumbs; sauté until golden and crisp, about 1 minute.
Spread half of mustard mixture thickly atop each chop. Spoon crumbs atop mustard mixture. Bake until thermometer inserted horizontally into chops registers 135°F for medium-rare, about 7 minutes. Transfer to plates. Sprinkle with remaining green onions. Serves 2.