Best 3 Veal Porterhouse Recipes

Veal porterhouse is a delectable cut of meat that demands a culinary expertise to cook to perfection. It is a thick and flavorful steak that originates from the short loin primal of a veal calf. This cut is highly regarded for its tenderness and juiciness. Cooking veal porterhouse requires careful attention to temperature and technique to achieve a perfectly cooked steak that showcases its unique flavor and texture.

Let's cook with our recipes!

VEAL CHOP WITH PORTABELLO MUSHROOMS

Veal Chop with Portabello Mushrooms image

A quick, delicious entree that is sure to impress any guest, and so easy to throw together. Serve with a side of pasta and they'll think they're in Italy!

Provided by COOKINGQUEEN75

Categories World Cuisine Recipes European Italian

Time 40m

Yield 2

Number Of Ingredients 7

Ingredients

5 tablespoons olive oil, divided
1 tablespoon butter
2 veal chops
1 portobello mushroom, sliced
1 ½ cups chicken broth
1 ½ teaspoons fresh rosemary, chopped
½ cup red wine

Steps:

Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. Cook chops until browned, 2 to 3 minutes per side.
Once browned, stir in mushrooms and cook for 1 minute. Add chicken broth and rosemary; cover, and simmer 10 minutes. Stir in red wine, increase heat, and cook, uncovered, until sauce is reduced by half. Veal chops may be removed at any time to prevent over-cooking, then returned to the pan for the final minute.
Drizzle with remaining 1 tablespoon olive oil, and serve.

Nutrition Facts : Calories 554.9 calories, Carbohydrate 5.2 g, Cholesterol 97.5 mg, Fat 45.2 g, Fiber 0.9 g, Protein 21.7 g, SaturatedFat 10.2 g, Sodium 838.4 mg, Sugar 2.1 g

PAN SEARED VEAL CHOP WITH ROSEMARY

Pan Seared Veal Chop with Rosemary image

Provided by Food Network Kitchen

Categories main-dish

Yield 2 servings

Number Of Ingredients 7

Ingredients

2 veal chops, about 3/4-inch thick
2 cloves garlic, finely chopped
1 tablespoons fresh rosemary, finely chopped
2 tablespoons olive oil
Salt and pepper
1/2 cup white wine
1/4 cup chicken stock

Steps:

Rub the chops with the garlic and rosemary, 1 tablespoon oil and salt and pepper and let sit on a plate for 15 minutes. Heat a large cast iron skillet over medium high heat and add remaining oil. Add chops to pan and cook until golden brown and then flip. Remove chops from pan to a baking dish and roast in 375 degrees F. oven for 10 minutes. Add wine and stock to cast iron pan and stir up brown bits from bottom. Serve chops with juice from pan.

GRILLED VEAL PORTERHOUSE CHOP

Grilled Veal Porterhouse Chop image

Categories Sauce Side Dinner Veal Simmer Boil

Yield Serves 4

Number Of Ingredients 13

Ingredients

Fig Cabernet Glaze
2 cups Cabernet Sauvignon
8 dried figs, halved
1 quart store-bought veal stock (see Sources) or chicken stock, homemade (page 240) or store-bought
2 shallots, finely diced
2 tablespoons Cabernet vinegar or other red wine vinegar
1 tablespoon honey
Kosher salt and freshly ground black pepper
Grilled Veal Porterhouse Chops
4 (14-ounce) veal porterhouse chops, trimmed of excess fat
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
Fresh flat-leaf parsley sprigs, for garnish

Steps:

To make the glaze, bring 1 cup of the wine to a simmer in a small saucepan. Remove from the heat, add the figs, and let steep while you prepare the glaze.
Put the veal stock in a medium saucepan and bring to a boil over high heat. Cook until reduced by half to 2 cups, about 15 minutes. Add the shallots and remaining 1 cup wine to the stock and continue cooking over high heat, stirring occasionally, until reduced to a sauce consistency (see page 250), about 25 minutes. Stir in the vinegar and honey and season with salt and pepper. Drain the figs and stir into the sauce. Keep warm. The glaze can be made 1 day in advance and stored covered in the refrigerator. Reheat before serving.
Remove the chops from the refrigerator 20 minutes before grilling. Preheat the grill to high or heat a grill pan over high heat.
Brush both sides of the chops with the oil and season with salt and pepper. Put the chops on the grill or in the grill pan and cook until golden brown and slightly charred, about 5 minutes. Turn the chops over, reduce the heat to medium, and continue cooking until the bottoms are golden brown and slightly charred and the chops are cooked to 140°F internal temperature on a meat thermometer, about 8 minutes longer. Remove the chops from the heat and let rest for 5 minutes.
Place the chops on 4 large dinner plates. Ladle some of the glaze over each chop and garnish with parsley sprigs.

Tips:

Choose high-quality veal. Look for veal that is a light pink color with a fine grain. Avoid veal that is dark red or has a coarse grain, as this indicates that the animal was older and the meat will be tougher.
Season the veal well. Veal has a mild flavor, so it is important to season it well before cooking. You can use a variety of spices and herbs, such as salt, pepper, garlic, thyme, and rosemary.
Cook the veal over medium heat. Veal is a delicate meat, so it is important to cook it over medium heat to prevent it from becoming tough. Cook the veal for about 10 minutes per side, or until it reaches an internal temperature of 145 degrees Fahrenheit.
Let the veal rest before serving. Once the veal is cooked, let it rest for 5-10 minutes before serving. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.

Conclusion:

Veal porterhouse is a delicious and versatile cut of meat that can be prepared in a variety of ways. Whether you grill it, roast it, or pan-fry it, veal porterhouse is sure to be a hit. With its tender texture and mild flavor, veal porterhouse is a great choice for any special occasion. So next time you're looking for a special cut of meat, be sure to give veal porterhouse a try.