14 Oz Veal Chop Recipe
Jumbo lump crabmeat, Imperial sauce, side capellini with vodka tomato cream
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Ingredients
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Veal Chop
Imperial Sauce
Capellini with Vodka Tomato Cream
Method
Preparing the Veal Chop
- 1
Sear the Veal Chop
Heat olive oil in a large skillet over medium-high heat. Season the veal chop with salt, black pepper, and fresh rosemary. Once the oil is hot, add the veal chop and sear for about 4-5 minutes on each side until browned and cooked to your desired doneness.
- 2
Making the Imperial Sauce
- 3
Prepare the Sauce
In the same skillet used for the veal, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Stir in the heavy cream, lemon juice, and Old Bay seasoning. Cook for 2-3 minutes until slightly thickened.
- 4
Add Crabmeat
Gently fold in the jumbo lump crabmeat and chopped parsley. Cook for another 2-3 minutes until heated through. Remove from heat and set aside.
Cooking Capellini with Vodka Tomato Cream
- 5
Cook the Pasta
In a large pot of salted boiling water, cook the capellini pasta according to package instructions until al dente. Drain and set aside.
- 6
- 7
Combine Cream and Season
Add heavy cream, salt, and black pepper to the tomato mixture. Stir well and cook for another 3-4 minutes until the sauce is creamy and well combined.
- 8
Combine Pasta and Sauce
Add the cooked capellini pasta to the sauce and toss to coat evenly. Stir in grated Parmesan cheese and mix until melted and combined.
Plating
- 9
Serve the Dish
On a plate, place the capellini with vodka tomato cream. Top with the rested veal chop and generously spoon the imperial sauce with crabmeat over the veal. Garnish with additional chopped parsley if desired.
