Lunchbreak: Aged veal chops from Harry Caray’s Tavern

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Harry Caray’s Tavern
600 E. Grand Avenue

35-day Aged Veal Chop

12 oz dry aged veal loin chop
4 oz Bourbon County Coffee Stout
1 shot espresso
5 oz rapini, fibrous stems removed
3 oz chanterelles
2 Tbs olive oil
1/2 cup demi-glace
2 cloves garlic, sliced
1 Chili de Arbol, chopped
1/4 cup White Wine
1/4 cup vegetable stock
5 Tbs butter
kosher salt
freshly ground black pepper

Season veal chops with Kosher salt and freshly ground black pepper. Drizzle chop with 1 T olive oil. Heat a grill pan to medium-high heat.  Place chop on grill pan and cook on the first side for 4 minutes. Flip and cook second side for 4 minutes until medium rare. Remove the chops and let rest. Add one tablespoon of butter to a fry pan and place over medium heat. Once butter becomes brown, add the chanterelles. Sauté until chanterelles are nicely caramelized and cooked through. Season to taste with Kosher salt and freshly ground black pepper. Simmer Bourbon County Coffee Stout and one shot of espresso in pot. Reduce by half and add demi-glace. Reduce sauce again by half.  Remove from the heat and add remaining butter, stirring until completely blended. Blanch rapini in salted simmering water, for two to three minutes. Remove from water and place in an ice bath. Heat 1 T olive oil in a fry pan, add garlic, chili, the blanched rapini, and sauté for 2 minutes. Add white wine and vegetable stock. Simmer, covered for four to five minutes. Lay rapini on plate. Lean veal chop against rapini. Pile chanterelles next to the veal chop. Spoon sauce around the plate.

Purchase veal loin chop from butcher
Veal chop is a lean meat, so when cooking veal chop, cook to medium rare and medium at most
Important to let veal chop rest after cooking
Getting a good caramelization on chanterelles will add to the flavor
Cook Rapini until tender, but be sure it remains vibrant green color

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