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Veal Chops Pizzaiolo Print Email


4 tablespoons extra-virgin olive oil, plus 2 tablespoons
Spanish onion, cut into 1/4-inch dice
2 tablespoons dried oregano
1 cup Basic Tomato Sauce, recipe follows
1/4 cup water
4 loin or rib veal chops, about 3/4 pound each
1 pound fresh mozzarella
8 leaves fresh basil

Preheat broiler to 500 degrees F. In a 2 to 3 quart saucepan, heat 4 tablespoons oil until smoking. Add the onion and oregano and cook 7 to 9 minutes, until the onion is soft and light golden brown. Add basic tomato sauce and 1/4 cup water, and bring to a boil. Reduce heat, simmer 10 minutes, and set aside just off of the burner to keep warm.

Season the veal chops with salt and pepper, sauté in remaining 2 tablespoons of olive oil until light golden brown. Turn and cook on other side to desired doneness, about 7 to 9 minutes for medium-rare.

Spoon 3 to 4 tablespoons of the warm tomato sauce over each chop, leaving the bone exposed. Grate the mozzarella on the widest part of the cheese grater and sprinkle over the chops. Place the cookie sheet with the chops under the broiler again and cook until cheese is bubbling and golden brown, about 2 to 3 minutes.

Remove from the broiler to the platter, tear the basil leaves and sprinkle over the chops, and serve immediately.

Mario Batali
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