Main
Recipes
Sweetbread Stuffed Veal Chop with Seared Foie Gras and Candied Apples, Squash and Pecans (Emeril Lagasse) Recipe

Sweetbread Stuffed Veal Chop with Seared Foie Gras and Candied Apples, Squash and Pecans (Emeril Lagasse) Recipe

Posted by

Rate It!

Sweetbread Stuffed Veal Chop with Seared Foie Gras and Candied Apples, Squash and Pecans (Emeril Lagasse)

Add your photo!

Ingredients

Count

Nutrition

912

Calories

Comments Print recipe

Ingredients:

Serving

1/2 lb veal sweetbread nuggets
essence , recipe follows
1/2 cup flour
1 tbsp olive oil
2 tbsp chopped shallots
2 tsp chopped garlic
1 tbsp finely chopped fresh parsley leaves
1/4 cup grated parmigiano-reggiano
salt and freshly ground black pepper
4 double-cut veal loin chops (about 14 oz each and with a 3-inch bone)
3 tbsp butter
1/2 cup sugar
1 tsp ground cinnamon
2 cups medium diced peeled granny smith apples
2 cups medium diced butternut squash, blanched
1 cup toasted pecan pieces
4 slices of foie gras (about 2 oz each)
1 cup veal reduction
1 tbsp chopped chives
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Preheat the oven to 400 degrees F. Season the sweetbreads with Essence. Season the flour with Essence. Dredge the sweetbreads in the flour, coating completely. In a saute pan, over medium heat, add the oil. When the oil is hot, add the sweetbreads and pan-fry until crispy, about 2 minutes. Remove and drain on a paper towel, and cool. In a mixing bowl, combine the sweetbreads, shallots, garlic, parsley and cheese. Mix well. Make a 2 inch pocket in the side of each veal chop. Season the chops with Essence both inside and out. Divide the stuffing into fourths and stuff into each veal chop. In another saute pan, heat the remaining oil. When the oil is hot, sear the chops for 2 minutes on each side. Remove from the heat and place the pan in the oven and roast for 6 to 8 minutes for medium-rare. In another saute pan, over medium heat, melt the butter. Add the sugar and cinnamon. Cook, stirring constantly until the sugar starts to reach the caramel stage, about 6 minutes. Add the apples, squash and pecan pieces. Season with salt and pepper. Saute for 3 to 4 minutes. Remove from the heat and keep warm. Heat a small saute pan, over medium heat. Season the fois gras with salt and pepper. Sear the foie for 1 minute on each side. Remove and drain on paper towels. Add the stock to the pan of foie gras fat. Bring to a simmer and remove from the heat. To serve, spoon the apple/squash mixture in the center of each plate. Place each veal chop on top of the apple mixture. Spoon the sauce over the veal chops. Lay each piece of fois gras on top of each chop. Garnish with chives.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly.
Yield: 2/3 cup

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	912.31 Kcal (3820 kJ)
Calories from fat	638.84 Kcal
		% Daily Value*
Total Fat	70.98g	109%
Cholesterol	57.47mg	19%
Sodium	4107.43mg	171%
Potassium	825.92mg	18%
Total Carbs	62.95g	21%
Sugars	19.75g	79%
Dietary Fiber	12.91g	52%
Protein	17.89g	36%
Vitamin C	20mg	33%
Vitamin A	1.1mg	35%
Iron	7.4mg	41%
Calcium	213.7mg	21%

Amount Per 100 g
Calories	365.09 Kcal (1529 kJ)
Calories from fat	255.65 Kcal
		% Daily Value*
Total Fat	28.41g	109%
Cholesterol	23mg	19%
Sodium	1643.71mg	171%
Potassium	330.52mg	18%
Total Carbs	25.19g	21%
Sugars	7.9g	79%
Dietary Fiber	5.17g	52%
Protein	7.16g	36%
Vitamin C	8mg	33%
Vitamin A	0.4mg	35%
Iron	2.9mg	41%
Calcium	85.5mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.