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Veal Chops Saute

Western.Chefs's picture
Ingredients
  Veal rib chops 4 (About 1/2 Inch Thick)
  Flour 1 Tablespoon (For Dredging)
  Freshly ground black pepper To Taste
  Butter 3 Tablespoon
  Dry white wine 6 Tablespoon
  Lemon juice 1 Teaspoon
  Firm butter 1⁄4 Cup (4 tbs)
  Minced parsley 1 Teaspoon
  Salt To Taste
Directions

1. Dredge the chops with flour seasoned with salt and pepper. Heat the butter in a heavy skillet, add the meat and brown on both sides.
2. Reduce the heat to low, cover the pan and cook about twenty minutes. Turn the chops two or three times. Transfer to a hot platter and keep warm.
3. To the juices in the pan add the white wine. Reduce by cooking uncovered over fairly high heat two or three minutes. Add the lemon juice.
4. Add the firm butter to the sauce in little curls, swirling the pan to incorporate the butter without its melting rapidly.
5. When the butter has barely melted, pour the sauce over the chops and sprinkle with minced parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Interest: 
Everyday

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