Veal Chop with Puree of Apple Spatzle

4 servings
  • 2 medium green apples
  • 1/2 cup white wine
  • 1 lemon, juiced
  • 1 tablespoon minced shallots
  • 1 teaspoon minced garlic
  • 2 eggs, lightly beaten
  • 1 1/2 cups flour
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 4 (10-ounce) veal chops
  • 2 tablespoons olive oil
  • 1/2 cup Dijon mustard
  • 2 cups chopped mild herbs
  • 1 cup veal reduction, hot
  • 1 cup julienned grilled apples
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped parsley
  • Salt and pepper
  • 2 tablespoons chopped chives
  • Essence, recipe follows
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • 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 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.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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