Grilled Veal Chops with Herb Cheese, Wild Mushroom-Tomato Bordelaise and Prosciutto-wrapped Asparagus Recipe

Name: Grilled Veal Chops with Herb Cheese, Wild Mushroom-Tomato Bordelaise and Prosciutto-wrapped Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 (14-ounce) bone-in veal chops; 6 teaspoons Essence, recipe follows; 30 spears asparagus; 6 slices prosciutto; 6 tablespoons herb cheese, such as Boursin or Rondele; 1 recipe Wild Mushroom-Tomato Bordelaise, recipe follows; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme; 1/4 cup olive oil; 1/2 cup chopped yellow onions; 1/4 cup chopped carrots; 1/4 cup chopped celery; 1 teaspoon minced garlic; 1/2 pound portobello mushrooms, wiped clean, stems removed, and chopped; 1/2 pound oyster mushrooms, wiped clean, stems trimmed, and thinly sliced; 1/2 pound shiitake mushrooms, wiped clean, stems discarded, and thinly sliced; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup seeded and chopped tomatoes; 1 cup dry red wine; 1 quart veal stock or rich beef stock

Servings: persons

6 (14-ounce) bone-in veal chops
6 teaspoons Essence, recipe follows
30 spears asparagus
6 slices prosciutto
6 tablespoons herb cheese, such as Boursin or Rondele
1 recipe Wild Mushroom-Tomato Bordelaise, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
1/4 cup olive oil
1/2 cup chopped yellow onions
1/4 cup chopped carrots
1/4 cup chopped celery
1 teaspoon minced garlic
1/2 pound portobello mushrooms, wiped clean, stems removed, and chopped
1/2 pound oyster mushrooms, wiped clean, stems trimmed, and thinly sliced
1/2 pound shiitake mushrooms, wiped clean, stems discarded, and thinly sliced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup seeded and chopped tomatoes
1 cup dry red wine
1 quart veal stock or rich beef stock

1
["Preheat the grill to medium-high, and preheat the oven to 400 degrees F.", "Season each chop on both sides with 1 teaspoon of the Essence.", "Place on the grill and cook for 2 minutes.", "Turn each chop 1/4 turn and cook an additional 2 minutes.", "Turn and cook for 4 minutes.", "Remove from the grill and place on a baking sheet.", "Roast until cooked to medium, 8 to 10 minutes.", "Remove from the oven.", "Bring a pot of salted water to a boil.", "Add the asparagus and blanch until just tender, 1 to 2 minutes, depending upon the size.", "Drain and transfer to an ice bath briefly to refresh.", "Remove from the ice bath and wrap in bundles of 5 each with a slice of prosciutto.", "Place the veal chops on 6 large plates and top each with a tablespoon of the herb cheese.", "Arrange the asparagus next to the chops and spoon the bordelaise around the chops.", "Serve immediately.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

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* Per serving · 4 servings · Values may vary.

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No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 6 (14-ounce) bone-in veal chops, 6 teaspoons Essence, recipe follows, 30 spears asparagus, 6 slices prosciutto, and more.

Yes, Grilled Veal Chops with Herb Cheese, Wild Mushroom-Tomato Bordelaise and Prosciutto-wrapped Asparagus falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Veal Chops with Herb Cheese, Wild Mushroom-Tomato Bordelaise and Prosciutto-wrapped Asparagus

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