Sophisticated plate partners boost the appeal and impact of delicately flavored veal chops.
This article first appeared in the 1 May 2007 issue of Restaurants & Institutions (R&I).
R&I is the USA's leading source of food and business-trend information and exclusive research on operators and restaurant patrons. Editorial coverage spans the entire foodservice industry, including chains, independent restaurants, hotels and institutions. To find out more about R&I, visit its website here >>
By Allison Perlik, Senior Editor
Broiled Veal Chop (pictured above)
Fleming’s Prime Steakhouse & Wine Bar, multiple locations. Broiled 14-ounce veal chops are seasoned simply with salt and cracked black pepper at this Newport Beach, Calif.-based chain. Béarnaise sauce makes a rich partner for the hearty, bone-in meat that is accompanied by an à la carte side of asparagus.
Caramelized Milk-Fed Veal Chop
Lacroix at the Rittenhouse, Philadelphia. Pan-roasting to caramelize the chops imparts extra flavor to the mild-tasting meat in Executive Chef Matthew Levin’s recipe. Elegant plating is completed with house-made fig jam and cipollini onions, cooked until soft in stock with orange juice and zest, and finished with butter, cocoa nibs and herbs.
Veal Chop Grand-Mère
Penrose Room at The Broadmoor, Colorado Springs, Colo. Executive Chef Bertrand Bouquin’s version of the classic French preparation calls for pearl onions, celery root, shallots, baby carrots and potatoes cooked in butter with wild mushrooms, bacon and fresh herbs. Chops are browned on the stovetop moistened with chicken stock and finished in the oven.
Mongolian Barbecued Veal Chop
Norman’s, Coral Gables, Fla. In Chef-owner Norman Van Aken’s signature preparation, thick veal chops marinate six to 12 hours in a complex blend that includes hoisin and plum sauces, honey, sriracha and peanuts. Grilled Japanese eggplant tossed in olive oil accompanies the grilled chops, nestled against lightly dressed mesclun greens.