Hey KS Fans,
This is another recipe from my NEW cookbook THE-AT HOME GOURMET (shameless plug I know)!
But it really is a terrific one and they make a terrific YOM TOV meal and are a welcome change to the traditional chicken and beef dishes that usually serve as our main course.
On the other hand, I always serve veal chops for special occasions like birthdays and anniversaries. It has become my personal celebratory meal; so much so, that whenever Dov sees me making them, he knows good news is to follow. So now I also make them on occasion for dinner, just because. It always brings an instant smile to Dov’s face and makes me less predictable.
I have not made them in a while – It is HIGH time to celebrate, don’t you think? ROSH HASHANAH is the Perfect Time!
Crusted Veal Chops with Spinach and Corn Succotash
For the Crusted Veal Chops:
4 veal chops
Kosher salt & pepper
2 tbsp. extra virgin olive oil
3 tbsp. Dijon mustard
1 cup corn meal
1 tsp. basil
On a large plate, mix together the corn meal & dried basil.
Pat veal chops dry with paper towels. Sprinkle with salt and pepper. Over high flame, heat oil in heavy, large, ovenproof skillet. Add veal. Cook until brown, about 1-2 minutes per side. Remove from heat.
Using a pastry brush, lightly coat the veal chops with mustard. Then press corn meal mixture onto top and bottom of veal chops. Roast in oven until coked to desired doneness, about 15 minutes for medium-rare.
Spinach & Corn Succotash
2 tbsp. margarine
2 cups canned corn
1 cup frozen spinach
2 tsp. kosher salt
½ tsp. fresh black pepper
In a large skillet, heat up the margarine on a medium-high flame. As the margarine melts, add the corn and cook for about 3 minutes. Then add the spinach, salt and pepper and mix well with the corn. Let the spinach and corn cook for about 5 -6 more minutes until spinach is fully cooked and any excess water has evaporated. Serve hot.