Tonight I'm going to be preparing some veal chops Creole style. I'm also toying with the idea of making my very first King Cake soon. I have been doing some research on it, and I'm pretty confidant I won't completely mess it up! Or, it will look like crap and still taste amazing...either way it works for me. I just like eating. The pot of Jambalaya I made on Friday was AWESOME! I doubled the recipe I posted because I had quite a few friends coming over. A good time was definitely had by all. I should do that again sometime soon.
- 1/4 cup Creole mustard
- 2 tablespoons mayonnaise
- 2 green onions, chopped, divided
- 2 8-ounce veal chops
- Ground allspice
- 2 tablespoons olive oil
- 1 large garlic clove, minced
- 1 cup fresh breadcrumbs made from crust-less French bread
Position rack in bottom third of oven and preheat to 450°F. Mix together mustard, mayonnaise, and 1/2 of green onions in small bowl. Sprinkle chops on both sides with salt, pepper, and allspice. Heat oil in heavy medium skillet over medium-high heat. Add veal; saute until brown, about 2 minutes per side. Transfer veal to small rimmed baking sheet. Add garlic to drippings in skillet; stir 15 seconds. Add breadcrumbs; saute until golden and crisp, about 1 minute. Spread half of mustard mixture thickly atop each chop. Spoon crumbs atop mustard mixture. Bake until thermometer inserted horizontally into chops registers 135°F for medium-rare, about 7 minutes. Transfer to plates. Sprinkle with remaining green onions.
Source:Creole Style Veal Chops