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Hungarian Veal Chops

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Hungarian veal chops is a simple yet flavorful preparation of veal chops in white wine. Cooked along with cream with the flavor of shallots, the hungarian veal chops are creamy and served with a garnish of chopped fresh parsley. They are delightful for both parties and special ocassions.
  Paprika 1 1⁄2 Tablespoon
  Salt 1 Teaspoon
  Pepper 1
  Veal chops 4
  Butter 2 Tablespoon
  Onion/Shallot 1 Small, finely chopped
  White wine 1⁄2 Cup (8 tbs)
  Cream 1⁄2 Cup (8 tbs)
  Chopped parsley 1 Tablespoon

Mix 2 teaspoons paprika with salt and pepper.
Sprinkle on both sides of chops; rub in gently.
Melt 2 tablespoons butter in frying pan; cook chops about 2 minutes on each sides, until well browned.
Remove; keep warm.
Add onion to fry-pan; cook gently until tender.
Add remaining paprika; cover.
Cook 1 or 2 minutes.
Return chops to pan; add few drops wine.
Bake in preheated 350 °F oven about 20 minutes; place on serving dish to keep warm.
Pour wine into pan; reduce by cooking a few minutes.
Stir in cream; simmer.
Stir in remaining butter; pour over chops.
Sprinkle top with parsley.

Recipe Summary

Main Dish

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