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Grilled Veal Chops with Herb Cheese, Wild Mushroom-Tomato Bordelaise (Emeril Lagasse) Recipe

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Grilled Veal Chops with Herb Cheese, Wild Mushroom-Tomato Bordelaise (Emeril Lagasse)
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Ingredients
27
Count
Nutrition
355
Calories
Total time
130
Minutes
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Ingredients:

Directions:

  1. Preheat the grill to medium-high, and preheat the oven to 400 degrees F.
  2. 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 until medium, 8 to 10 minutes. Remove from the oven.
  3. 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.
  4. Place the veal chops on 4 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.
  5. Essence (Emeril's Creole Seasoning):
  6. Combine all ingredients thoroughly and store in an airtight jar or container.
  7. Yield: about 2/3 cup
  8. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  9. Wild Mushroom-Tomato Bordelaise:
  10. Heat the oil in a Dutch oven, or large, heavy pot over medium high heat. Add the onions, carrots, and celery, and cook, stirring, until soft, about 3 minutes. Add the garlic, and cook, stirring, for 30 seconds. Add the mushrooms, and cook, stirring occasionally, until they give off their liquid, about 4 minutes. Add the salt and pepper, and stir to mix well. Add the tomatoes and cook, stirring, for 1 minute. Add the wine, and cook, stirring to loosen any bits on the bottom of the pan. Cook until the wine is reduced by half. Add the veal stock and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, about 1 hour and 20 minutes. Remove from the heat and adjust the seasoning, to taste. Cover and keep warm until ready to serve with the veal chops.
  11. Yield: 2 1/3 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 355.1 Kcal (1487 kJ)
Calories from fat 166.69 Kcal
% Daily Value*
Total Fat 18.52g 28%
Cholesterol 16.96mg 6%
Sodium 4024.13mg 168%
Potassium 873.8mg 19%
Total Carbs 27.68g 9%
Sugars 6.59g 26%
Dietary Fiber 8.11g 32%
Protein 14.53g 29%
Vitamin C 7.1mg 12%
Vitamin A 0.2mg 6%
Iron 44.5mg 247%
Calcium 112.4mg 11%
Amount Per 100 g
Calories 60.35 Kcal (253 kJ)
Calories from fat 28.33 Kcal
% Daily Value*
Total Fat 3.15g 28%
Cholesterol 2.88mg 6%
Sodium 683.87mg 168%
Potassium 148.5mg 19%
Total Carbs 4.7g 9%
Sugars 1.12g 26%
Dietary Fiber 1.38g 32%
Protein 2.47g 29%
Vitamin C 1.2mg 12%
Iron 7.6mg 247%
Calcium 19.1mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.8
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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