Sautéed Loin Veal Chops with Spicy Cauli;ower
Plume De Veau
TEMPURA BATTER
1 cup all-purpose ;our
1 cup cornstarch
1 tablespoon
baking powder
2 eggs
2 egg yolks
1 bottle light beer
Preheat oven to 350°F. To prepare the tempura batter, mix ;our, cornstarch and
baking powder in a bowl. In another bowl, beat eggs and egg yolks. Stir in beer.
Add the dry ingredients and stir until blended. Keep chilled until ready to use.
1 cup cauli;ower ;orets
4 Plume De Veau*
loin veal chops
Salt and pepper
2 tablespoons
vegetable oil
1 tablespoon peanut oil
1 tablespoon sesame oil
¼ cup chopped shallots
Vegetable oil for
deep frying
1 tablespoon chopped
fresh ginger
½ cup chopped
green onions
¼ cup roughly chopped
cilantro leaves
1 teaspoon sambal oelek
(red chili paste)
1 tablespoon sweet
rice vinegar
¼ cup soy sauce
Heat oil for deep frying to 350°F. Dip cauli;ower in tempura batter. Fry until crisp
and golden brown. Remove from the oil and place on paper towels to drain.
Season veal chops to taste with salt and pepper on both sides. Heat 2 tablespoons
vegetable oil in a large ovenproof sauté pan over medium-high heat. Add the
chops and sauté on both sides until light brown. Transfer to the oven and cook for
15-20 minutes, or until medium-rare. Remove from the oven and keep warm.
In a separate pan, heat the peanut and sesame oil over high heat. Add garlic, shallots
and ginger; sauté until the shallots are browned. Add green onions and cilantro; heat
for 30 seconds. Add sambal oelek, vinegar, soy sauce and cauli;ower. Toss brie;y.
Top the veal chops with the cauli;ower mixture and serve. Makes 4 servings.
Brands may vary by region; substitute a similar product.
158 A Decade of Cooking The Costco Way
