Title: Veal Chop With Puree Of Apple Spaetzle
Categories: Meat/beef, Emeril, Ethnic, Am/la
Yield: 4 Servings
2 md Green apples
1/2 c White wine
1 Lemon; juice of
1 tb Shallots; minced
1 ts Garlic; minced
2 Eggs; lightly beaten
1 1/2 c Flour
1 ts Salt
1/4 ts Baking powder
4 Veal chops (10 oz ea)
2 tb Olive oil
1/2 c Dijon mustard
2 c Mild herbs; chopped
1 c Veal reduction; hot
1 c Apples; julienned, grilled
1 tb Unsalted butter
1 tb Parsley; chopped
Salt and pepper
2 tb Chives; chopped
Essence
Preheat the oven to 400°F.
Spaetzle:
Cook the apples, wine, lemon juice, shallots, and garlic, down
until the apples are soft. Remove from the heat and puree until
smooth. Bring a pot of salted water to boil, reduce heat, and
maintain a simmer. In a bowl, stir the apple puree, eggs, flour,
1 ts salt, and baking powder together. Place in a colander over the
pan, and press through the holes into the hot water using a rubber
spatula. When the spaetzle floats to the surface, cover and cook
the spaetzle until it swells and is fluffy. Remove from water and
shock with ice water. Drain the spaetzle and set aside.
Veal Chops:
In a saute pan, heat the olive oil. When the pan is smoking hot,
sear each chop for 2 to 3 minutes on each side. Season each chop
with Essence. Remove from pan and allow to cool. Cover each chop
with the mustard and crust with the chopped herbs. Place the chops
in the oven and cook for about 15 minutes or until medium-rare. In
a sauce pan, heat the veal reduction and grilled apples together.
Bring up to a simmer and season. In a saute pan, melt the butter.
Add the spaetzle and saute for 3 to 4 minutes. Stir in the parsley
and season. Spoon the sauce over the platter. Mound the spaetzle in
the center of the sauce. Place the chops on top of the spaetzle
with their bones crossing. Garnish with chives and Essence.
