Pan-Seared Veal Chops with Wilted Spinach and Gremolata
At their best, pan-seared veal chops are well worth the attention required to cook them. Could we take the guesswork out of preparing this pricey cut?
Why This Recipe Works
For a perfect pan-seared veal chops recipe, we first determined which chops were best. We preferred rib chops for their full flavor and juicy, tender meat. As for size, we opted for 8- to 12-ounce cuts that were 1 to 1 1/2 inches thick. Thinner than that, the meat was overcooked before it had formed a good crust. Any thicker and the chops were well-done and dry with a clear line of undercooked meat in the center. A properly heated skillet was the key to properly cooking the chops in our pan-seared veal chops recipe. We found that once the meat did hit the pan, it was critical not to move it for several minutes; otherwise, the veal tended to stick.
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