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Seared Veal Chops with Mascarpone Polenta

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Seared Veal Chops with Mascarpone Polenta

Emeril Lagasse prepares mascarpone polenta to serve with fromage blanc stuffed veal chops.

Related Videos 22 Videos

  • Emeril Lagasse serves his tasso and smoked mushroom risotto and cooks rosemary braised lamb shanks with mascarpone polenta.

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  • Martha Stewart and chef Michael Romano use fresh and organic ingredients to create a mascarpone and fig appetizer and marinate and grill lamb chops for weddings.

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  • Emeril Lagasse prepares a classical veal blanquette stew and creamy polenta.

    Veal Blanquette and Polenta, Part 1
  • Emeril Lagasse finishes the veal blanquette and serves it with a creamy polenta.

    Veal Blanquette and Polenta, Part 2
  • Emeril Lagasse cuts out squares of polenta to use as croutons. He serves up pork chops and beans, then garnishes the meal with San Daniele ham and the polenta croutons.

    Pork Chops and Beans with Polenta Croutons
  • Emeril Lagasse preps a side dish consisting of white beans and ham for the lamb rillete. He then butterflies and seasons some veal chops which are thrown on a skillet with butter and oilive oil.

    Lamb Rillete with White Beans and Veal Chops
  • Emeril Lagasse talks with Ann Curry and makes creamy fettuccine to plate with seared veal chops.

    Creamy Fettuccine and Seared Veal Chops
  • Emeril combines crab meat and crackers to make a topping for scallops. He sears veal chops.

    Scallops with Crab Topping and Veal Chops Part 4
  • Emeril finishes baking the veal chops in the oven. He completes the Scallops and garnishes with fried parsley.

    Scallops with Crab Topping and Veal Chops Part 4
  • Emeril completes the Veal Chops Prince Orloff. He peels rhubarb for a rhubarb and apple pie.

    Veal Chops Prince Orloff and Rhubarb Pie Part 5
  • Emeril Lagasse makes mushroom to smother his veal chops and finishes his cheese risotto.

    Veal Chops with Mushroom Gravy
  • Emeril Lagasse sears veal chops stuffed with fromage blanc.

    Veal Chops Stuffed with Fromage Blanc
  • Emeril Lagasse roasts veal in olive oil with celery, thyme, and garlic and then blends it with parsley, butter and cognac which he stuffs in seared veal chops and wraps in puff pastry.

    Stuffed Veal Chops en Croute
  • Emeril Lagasse plates stuffed veal chops with garlic mashed potatoes and Hussarde Sauce; he then brushes wonton wrappers with chocolate, fills with banana, and fries.

    Veal Chops and Chocolate Fried Bananas
  • Emeril Lagasse creates delicious breaded veal chops served with baby carrots and roasted potatoes.

    Breaded Veal Chops
  • Emeril Lagasse salutes the classic steakhouse with souffled potatoes and adds essence to veal chops before grilling. Part Three

    Souffled Potatoes and Grilled Veal Chops
  • Emeril Lagasse grills veal chops, stuffs potatoes to make a souffle and creates shiitake tomato bordelaise sauce. Part Four

    Grilled Veal Chops and Bordelaise Sauce
  • Emeril Lagasse serves his grilled veal chop with shiitake tomato bordelaise sauce and souffled potatoes tribute to the classic steakhouse menu. Part Five

    Grilled Veal Chops with Souffled Potatoes

  • Emeril Lagasse finishes the mushroom and artichoke stuffed trout dish in this clip on stuffing secrets. He then starts to make a marscapone and pancetta stuffed veal chops dish.

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  • Emeril Lagasse continues to make the marscapone and pancetta stuffed veal chops by making a sauce. He also makes an asparagus dish to go with the veal chops.

    How to Stuff Veal Chops Stuffing Secrets 2
  • Emeril Lagasse plates some veal chops over asparagus and red onion, then creates a poached pear dessert.

    Veal Chops over Asparagus and a Pear Dessert
  • Emeril Lagasse butterflies a veal chop, pounds it, breads it and browns it to a golden brown.

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