Hazelnut Veal
Region: Italy
Category: Veal
Season: Any
Difficulty: Easy and Quick

This veal preparation is a rich dish that deserves a special occasion for two–and top-quality veal.  Although I call for blanched hazelnuts, which is better than with their skin on, they are sometimes hard to find, so you will need to roast the hazelnuts for several minutes so that you can scrape their skin off easily. If that sounds like too much work, then don’t bother, but realize that the final preparation will be a little less than perfect. If you decide to double the preparation, you need not double the butter. This dish is best accompanied by a steamed vegetable or a simple pasta such as Linguine with Freshly Crushed Black Pepper.

[photo: Clifford A. Wright]

Yield: Makes 2 servings
Preparation Time: 25 minutes

6 tablespoons unsalted butter or clarified butter

2 veal rib chops (about 1 pound)

3/4 cup blanched hazelnuts, coarsely ground

Salt and freshly ground black pepper to taste

3/4 cup dry white wine

1/4 cup Frangelico liqueur

1 tablespoon finely chopped fresh parsley

1. In a medium skillet, melt 4 tablespoons of butter over high heat, then brown the veal for about 2 minutes on each side, turning once. Reduce the heat to medium and add the hazelnuts and cook for 2 to 3 minutes, stirring often. Season with salt and pepper.

2. Pour in the white wine. Cover the skillet and cook between 10 and 15 minutes, depending on the thickness of the veal. You can decide how you like it by pushing your finger on top of the chop in the center. If it is hard and springy, not mushy, it is done.

3. Add the remaining butter. Once it melts, add the Frangelico liqueur. Cook for 1 minute, sprinkle with parsley and serve.

Variation: 

Note: 

Posted: 01/02/2007

Referenced Recipes:

Linguine with Freshly Crushed Black Pepper

Linguine with Freshly Crushed Black Pepper