Veal Chop With Puree Of Apple Spatzle

Recipe Ingredients

2		Green apples (medium)
1/2 cup	118ml	White wine
		Juice of one lemon
1 tablespoon	15ml	Minced shallots
1 teaspoon	5ml	Minced garlic
2		Eggs - lightly beaten
1 1/2 cups	93g / 3.3oz	Flour
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Baking powder
4		Veal chops - (10 oz ea)
2 tablespoons	30ml	Olive oil
1/2 cup	118ml	Dijon mustard
2 cups	292g / 10oz	Chopped mild herbs
1 cup	237ml	Veal reduction - hot
1 cup	237ml	Julienned grilled apples
1 tablespoon	15ml	Unsalted butter
1 tablespoon	15ml	Chopped parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Chopped chives
		Emeril's Essence - see * Note

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the oven 400 degrees.

For the spatzle: Cook the apples, wine, lemon juice, shallots and garlic, down until the apples are soft. Remove from the heat and puree until smooth.

Bring a pot of salted water to a boil, reduce the heat, and maintain a simmer. In a bowl, stir the apple puree, eggs, flour, 1 teaspoon salt and baking powder together. Place a colander over the pan, and press through the holes into the hot water using a rubber spatula. When the spatzle floats to the surface, cover and cook the spatzle until it swells and is fluffy. Remove from water and shock in ice water. Drain the spatzle and set aside.

For the veal chops: In a saute pan, heat the olive oil. When the pan is smoking hot, sear each chop for 2 to 3 minutes on each side. Season each chop with Emeril's Essence. Remove from the pan and allow to cool. Cover each chop with the mustard and crust with the chopped herbs. Place the chops in the oven and cook for about 15 minutes or until medium-rare.

In a sauce pan, heat the veal reduction and grilled apples together. Bring up to a simmer and season. In a saute pan, melt the butter. Add the spatzle and saute for 3 to 4 minutes. Stir in the parsley and season.

Spoon the sauce over the platter. Mound the spatzle in the center of the sauce. Place the chops on top of the spatzle with their bones crossing. Garnish with chives and Essence.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2331 broadcast 06-03-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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