Blue Cheese White Chocolate Veal Chops
|Veal chops||225 Gram|
|Dry breadcrumbs||375 Milliliter|
|Olive oil||45 Milliliter|
|Mushrooms||125 Milliliter, sliced|
|Onion||1 Small, finley diced|
|Chicken broth||180 Milliliter|
|Light cream||180 Milliliter|
|White chocolate||60 Gram, grated|
|Blue cheese||90 Gram, crumbled|
Wash and pat dry the veal chops.
Blend the seasoning with the flour.
Beat the egg into the milk.
Dust the chops with 1/4 cup (60 ml) of flour.
Dip into the eggs and dredge in the bread crumbs.
Place on a baking sheet and brush with the oil.
Bake in a preheated 350°F (180°C) oven for 25 minutes.
While chops bake, prepare the sauce by heating the butter in a sauce pan.
Add the mushrooms and onion and saute until tender.
Add the remaining flour and cook for 2 minutes over low heat.
Stir in broth and cream and simmer for 15 minutes.
Fold in the chocolate and cheese; continue to simmer for an additional 5 minutes.
Blanch the peppers.
Plate the chops, smother with sauce and serve with a sprinkling of the peppers.