Veal Rib Chops
with Watercress Sauce
Plume De Veau
Recipes developed by David Burke
2 bunches of watercress
4 tablespoons clari;ed butter
or olive oil
4 Plume De Veau veal rib chops
Coarse or kosher salt and freshly
ground pepper
1 cup light chicken stock or
canned chicken broth
Juice of 1 lemon
4 tablespoons butter, divided
½ cup minced carrots
Risotto or mashed potatoes,
for serving
Blanch watercress in boiling salted water for 2 minutes. Drain. Place watercress
in a food processor and puree. Set aside.
Preheat oven to 400°F.
Heat clari;ed butter over medium-high heat in a large sauté pan, preferably
nonstick. Season chops with salt and pepper to taste. Sauté for about 3 minutes
on each side, or until lightly browned.
Place the chops on a baking sheet and transfer to the oven. Cook for an
additional 6-8 minutes.
While the chops roast, drain the fat from the sauté pan. Add stock or broth
and lemon juice and cook until reduced by half.
Add the watercress puree and 2 tablespoons butter to the pan and cook for
an additional minute, stirring to combine. Correct the seasoning.
Heat 2 tablespoons butter in a small saucepan over medium-high heat.
Add carrots and cook, stirring, for 1-2 minutes, or until tender. Season to taste.
Set aside.
Place risotto or mashed potatoes on 4 plates. Place 1 chop on top of each
serving. Spoon watercress sauce around the perimeter of each plate. Mound
carrots on top of each chop. Makes 4 servings.
Veal Scallopini Marsala
Plume De Veau
1 cup ;our
1 tablespoon garlic powder
1 tablespoon freshly ground pepper
1 tablespoon coarse or kosher salt
1 pound Plume De Veau veal scallopini
4 tablespoons olive oil, divided
In a shallow dish, mix together ;our, garlic powder, pepper and salt.
Dredge veal in the seasoned ;our mix, shaking o; excess ;our from each piece.
Warm 2 tablespoons oil in a large nonstick frying pan over medium-high heat.
Sauté the veal for 30-60 seconds per side, turning only once when golden brown.
When ;nished, keep the veal warm on a covered platter.
Add 2 tablespoons oil to the pan over medium-high heat. Add mushrooms and
sauté until lightly browned, 3-4 minutes.
Deglaze the pan with Marsala and chicken stock. Cook until reduced by half. If
the sauce gets too thick, add more Marsala. Season to taste with salt and pepper.
Serve the scallopini with the sauce and mushrooms spooned over the top.
Sprinkle each plate with chopped parsley. Makes 4 servings.
Tip: Serve with pasta or mashed potatoes, with Marsala sauce spooned over
them as well.
1 cup sliced mushrooms (any type)
1 cup Marsala wine
1 cup chicken stock
1 tablespoon chopped fresh
Italian parsley
