Ingredients Jump to Instructions ↓

  1. 2 Green apples (medium)

  2. 1/2 cup 118ml White wine Juice of one lemon

  3. 1 tablespoon 15ml Minced shallots

  4. 1 teaspoon 5ml Minced garlic

  5. 2 Eggs - lightly beaten

  6. 1 1/2 cups 93g / 3 1/3oz Flour

  7. 1 teaspoon 5ml Salt

  8. 1/4 teaspoon 1 1/3ml Baking powder

  9. 4 Veal chops - (10 oz ea)

  10. 2 tablespoons 30ml Olive oil

  11. 1/2 cup 118ml Dijon mustard

  12. 2 cups 292g / 10oz Chopped mild herbs

  13. 1 cup 237ml Veal reduction - hot

  14. 1 cup 237ml Julienned grilled apples

  15. 1 tablespoon 15ml Unsalted butter

  16. 1 tablespoon 15ml Chopped parsley Salt - to taste Freshly-ground black pepper - to taste

  17. 2 tablespoons 30ml Chopped chives Emeril's Essence - seeNote

Instructions Jump to Ingredients ↑

  1. 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.


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