This video is unavailable because we were unable to load a message from our sponsors.
If you are using ad-blocking software, please disable it and reload the page.
PlayingVeal Chops Valdostana with Oven Frites and Haricots Verts
Veal Chops Valdostana with Oven Frites and Haricots Verts
How to Make Goan Chicken Chili Fry
Inspiring Sisters Help Ukrainian Refugees Find Affordable NYC Ho…
How to Make Vegetarian Black Bean Chile Rellenos | Rachael Ray
How to Make Sweet Potato Cake with Cream Cheese Frosting and Sal…
How to Make a Loaded Sheet Pan Quesadilla | Gail Simmons
How to Make Mediterranean Sheet Pan Nachos | Gail Simmons
Easy DIY Ideas For a Colorful & Festive Party: Candy Cake, Artsy…
How to Make Pork or Chicken with Green Onions and Green Rice | M…
Rach's Chicken Enchiladas + Dr. Will Li Shares The Latest Resear…
“Instant Comfort Food” From Chef Ronnie Woo + Rach's VegMex Stuf…
The CUTEST Bite-Sized Apps & Desserts + DIY Wine Rack
Actor Max Greenfield + Author of New Political Intrigue Book Rac…
Fun Party Ideas—Including Sheet Pan Quesadillas & Nachos + Color…
Hank Azaria Was a "Disaster" Salesman Before Playing One in Appl…
How to Make Chicken & Veggies with 3 Marinade Options | Freezer …
How to Make Espresso Martini Pudding
Kelsey Nixon’s Tips for Unpacking + Organizing Your Kitchen Afte…
How to Make Artichokes 2 Ways: Tomato Salad-Stuffed Artichokes &…
Watch Hank Azaria Do a Hilarious Impression of Poker Buddy Richa…
Ingredients
1 1/2-inch bone-in veal chops, butterflied and pounded on each side to 1/2-inch (one side will be a bit wider than the other)
Salt and pepper
1 1/2 cups shredded Fontina Val d’Aosta or Gruyère cheese
1/2 cup Grana Padano or Parmigiano-Reggiano cheese, a couple of handfuls
About 1/8 pound (a few slices) Prosciutto di Parma or prosciutto cotto, julienned
Flour, for dusting
3 tablespoons olive oil plus some for drizzling over fries and beans
4 large cloves garlic, crushed, divided
12 sage leaves
1/2 cup dry white wine or dry vermouth
2 tablespoons butter
Juice of 1/2 lemon
2 large Russet potatoes, washed and cut into very thin sticks no more than 1/8 inch thick
1 pound haricots verts (thin green beans)
2 large shallots, very thinly sliced lengthwise
Yield
Serves: 4
Preparation
Preheat oven to 500°F and place a rack in the center.
Preheat a large, cast-iron skillet over medium-high to high heat.
Season chops inside and out with salt and pepper, fill with cheeses and julienned ham then secure edges with toothpicks. Dredge chops with seasoned flour.
Arrange potatoes in a single layer on a large baking sheet. Toss with a little olive oil and season with salt and pepper. Arrange haricots in a single layer on a second baking sheet and toss with shallots, 2 cloves crushed garlic. Season with salt and pepper.
Heat oil, 3 turns of the pan, in the skillet. Add chops and brown on each side and edges. Add 2 cloves crushed garlic to the pan and tuck sage leaves around chops; douse pan with wine or vermouth and cover. Reduce heat to medium and cook 15 minutes then remove chops to a platter and add butter to pan; swirl then add lemon juice. Spoon sauce and sage over chops.
While chops cook, bake the beans and potatoes. Beans will take about 15 minutes to get crispy at edges. Bake potatoes 15 minutes, toss and bake 5-10 more until very brown and crispy.
Serve chops topped with more sauce and potatoes and beans alongside.
Want More?
Get Our Best Recipes, Life Hacks, DIY Ideas & More… Delivered Right to Your Inbox
By signing up, I agree to the Terms & to receive emails from the “Rachael Ray” show
Kezia Williams, the CEO of the Black upStart who teaches Black entrepreneurs how to create successful small businesses, shares ways to save money on gas.