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St Denis Veal Chops

Whats.Cooking's picture
Ingredients
  Veal chops 6 (1 Inch Thick)
  Flour 2 Tablespoon
  Oil 2 Tablespoon
  Butter 2 Tablespoon
  Onion 1 , chopped
  Carrot 1 , minced
  Celery stalk 1 , minced
  Marjoram 1⁄4 Teaspoon
  Rosemary 1⁄4 Teaspoon
  Ripe tomatoes 3 , peeled, chopped
  Beef broth 1⁄2 Cup (8 tbs)
  Butter 2 Tablespoon, melted
  Lemon peel 1 Teaspoon
  Garlic 1 Clove (5 gm), chopped
  Parsley 2 Tablespoon, chopped
  Salt To Taste
  Pepper To Taste
Directions

Dredge chops with flour.
In a casserole dish, heat oil and melt butter.
Fry chops on both sides.
Add onion, carrot and celery.
Cook until golden.
Season.
Pour in tomatoes and broth.
Cover.
Over low heat, simmer 30 minutes.
Add a little extra broth if sauce is too thick.
Meanwhile, in a bowl, mix butter, lemon peel, garlic and parsley.
A few minutes before the end of cooking, fold seasoned butter into sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Fried

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