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Veal Chops With Creamed Leaks

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Ingredients
  Lean veal loin chops 24 Ounce (3/4 Inch Thick)
  Margarine 2 Tablespoon
  Sliced leeks 1 1⁄2 Cup (24 tbs)
  Shiitake mushrooms 3 Ounce, sliced
  Margarine 1 Tablespoon, melted
  Chablis/Dry white wine 3⁄4 Cup (12 tbs)
  Whipping cream 3⁄4 Cup (12 tbs)
  Prepared horseradish 1 Tablespoon
  Green peppercorns 1 1⁄2 Teaspoon, crushed
  Chopped parsley 1 Tablespoon
Directions

Trim fat from veal chops.
Place 2 tablespoons margarine in a large nonstick skillet.
Place over medium-high heat until margarine melts.
Add chops, and cook 3 to 4 minutes on each side or until browned.
Transfer veal to a serving platter, and keep warm.
Reserve drippings in skillet.
Saute leeks and mushrooms in 1 tablespoon margarine in skillet over medium-high heat until tender.
Stir in wine, whipping cream, horseradish, and crushed peppercorns.
Cook, uncovered, over medium-low heat, stirring frequently, 8 to 10 minutes or until slightly thickened.
Spoon sauce evenly over veal, and sprinkle with parsley.

Recipe Summary

Course: 
Main Dish
Method: 
Saute
Ingredient: 
Veal

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