Meals on Veal: Veal Breast over Gnocchi

I am having a good time with Meals on Veal these days.  From spare ribs, to ground veal, to breast chops, it is opening up a whole new tableau of recipes and gourmet delights!

Today’s selection involves the Veal Breast, sliced thick.  I brined the chops for a few hours in water, Sea Salt, Basil, Brown Sugar, and a bit of Chardonnay, but overnight is even better, and always yields a tenderer, juicier cut of meat.  Reserve about 1/4 to a 1/2 cup of the brining for cooking.

I heated about  two tablespoons of olive oil with ground flaxseed to add a nutty flavor to the breasts, then placed them in a non-stick skillet to cook and simmer.  After about five minutes of simmering, I poured a 1/4 cup of white wine over the chops, cooking until a nice aroma of the wine soaked chops filled the kitchen, then poured that reserve brining over the chops, covered the skillet, and lowered the heat a bit more to simmer for 20 more minutes.

While the chops were doing their thing, I took a half a loaf of French bread and cut a hole in the center, then stuffed it with shredded Sharp Cheddar, and replaced some of the bread middle.  I wrapped it loosely in aluminum foil and set it aside.

In the meantime, I put water on the boil for the Potato Gnocchi, and rinsed my vegetable of choice: yellow and green beans, ready for steaming.

Still keeping an eye on the Veal Breasts and turning mid-cook, I let the broth begin to bubble before adding about two teaspoons of cornstarch to thicken the broth a bit and cooking for five more minutes.   Then, I turned off the flame and let the chops settle.

Perfect time to place that French bread in the toaster oven to warm the bread and melt the cheese; about 20 minutes.

And Gnocchi takes less than 10 minutes to cook in a rolling boil; so once they were plumped and drained and the veggies steamed, I arranged them on the plate and drizzled the Veal Breast and Gnocchi with a bit of broth.

A satisfying, yet surprisingly light meal!