Reverse smoked/seared veal chop with Pan con Tomate is the recipe mash up you didn't know you needed: a mix of Italian and Spanish, delicious!
Reverse Smoke/Seared Veal Chop Parm with Pan con Tomate
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This recipe mashup is a new and unique bbq experience - the flavours of an Italian veal parm, paired with a Spanish staple, pan con tomate (roughly translates to tomato bread). It might seem like a strange combination, but it works so well together. Why? Because instead of a breaded and fried veal cutlet you have a reverse smoked and seared veal chop. You have the tenderness of the veal with that beautiful hit of smoke flavour and great crust from a hot and fast sear, the garlicky tomato from the pan con tomate and the melted, crispy mozzarella cheese, all topped with fresh basil – if you haven’t put the pieces together yet, these are all flavours you would find in a veal parm, familiar, but different. It sounds crazy, but it all works!By:
Chef Matt Basile
1 lb rack of veal chop
Alchemy blue rub (stay tuned)
1 thick slice of Italian-style rustic bread
1 thick slice of mozzarella cheese
3 tbsp olive oil
1 ripe tomato
2 to 4 leaves of Fresh basil
1 clove fresh garlic
Preheat your smoker to 275F.
Drizzle your veal chop with olive oil and season with Alchemy Blue Rub on both sides. Place in the smoker for about 30-45 minutes or until the internal temp reaches 130F.
While your veal is smoking, prepare your tomatoes for the pan con tomate. Start by grating one clove of garlic into a bowl. Then grate your tomato into the same bowl, add your olive oil, salt and lemon juice, from one lemon and mix. Set aside.
Cut a thick slice of mozzarella cheese and a thick slice of rustic bread. Set both aside.
Remove the veal chop from the smoker and sear, about 1-2 minutes on each side. Squeeze the juice from half a lemon on each side of the veal chop as you sear.
Place your thick-cut mozzarella slice on the plancha and allow to melt and crisp up on the bottom. Toast your bread on both sides on the plancha.
To plate, place your bread down in a shallow bowl, top with your tomato mixture. Place your veal chop on top of the pan con tomate, and then drizzle your veal chop with the remaining tomato mixture. Flip the mozzarella cheese onto the veal chop, crispy side out. Sprinkle with salt and top with fresh basil leaves, add a wedge of lemon for garnish (optional). Now dig in, making sure to get the pan con tomate, veal and cheese all in one bite!