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Veal Chops In Creamy Anchovy Sauce

Western.Chefs's picture
  Butter/Margarine 2 Tablespoon (1/4 Stick)
  Veal rib chops 4 (Each 1/2 Inch Thick)
  Water 1⁄2 Cup (8 tbs)
  Dry vermouth 2 Tablespoon
  Lemon juice 2 Teaspoon
  Canned anchovy fillets 1 Ounce, drained and chopped (1/2 Of 2 Ounce Can)
  All purpose flour 1 Tablespoon
  Milk 3 Tablespoon

1. In 12-inch skillet over medium-high heat, in hot butter or margarine, cook chops until browned on both sides. Add water, vermouth, lemon juice, and anchovies; heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until chops are tender, turning occasionally.
2. Place chops on warm platter. In cup, mix flour and milk; gradually stir into hot liquid in skillet; cook over medium heat, stirring, until sauce thickens. Pour sauce over chops.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2077 Calories from Fat 981

% Daily Value*

Total Fat 109 g168%

Saturated Fat 49.8 g248.8%

Trans Fat 0 g

Cholesterol 1068 mg356%

Sodium 2057.8 mg85.7%

Total Carbohydrates 15 g5%

Dietary Fiber 0.44 g1.8%

Sugars 3 g

Protein 240 g479%

Vitamin A 16% Vitamin C 7.7%

Calcium 30.4% Iron 64%

*Based on a 2000 Calorie diet

Veal Chops In Creamy Anchovy Sauce Recipe