Veal Chops Soubise
|Veal chops||6 Large|
|Milk||2 Cup (32 tbs)|
|Onions||4 Large, minced|
|Butter/Margarine||2⁄3 Cup (10.67 tbs)|
|All-purpose flour||1 Tablespoon|
|Cooking oil||2 Tablespoon|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Grated swiss cheese||2 Tablespoon|
Soak veal in enough milk to cover for 1 hour.
Saute onions in 1/4 cup butter in a heavy skillet, then steam the onions in the butter over a very low heat.
They should be transparent and just tender, not browned.
Remove the chops from the milk and dry them on absorbent paper.
Dust them lightly with flour and, in a separate pan, brown on both sides in 1/4 cup butter heated with the oil.
Lower heat and season the chops with salt and pepper.
Continue to cook, turning once, until they are tender.
Arrange the chops in a flat baking dish.
Blend the liquid from the onion with the milk in which the chops were soaked.
You will need about 1 1/2 cups liquid.
To the pan in which the chops were cooked, add enough butter to make 3 tablespoons fat.
Blend in 1/4 cup flour and simmer gently for 3 or 4 minutes.
Slowly add the milk-onion liquid, stirring constantly.
Cook and stir until the sauce is smooth and thickened.
Season to taste with salt and pepper and add grated Parmesan cheese.
Continue cooking until the cheese is thoroughly blended into the sauce.
Spread each chop with some of the drained steamed onion.
Pour the sauce over all and sprinkle liberally with grated Swiss cheese.
Run under the broiler or heat in preheated hot oven (475°F.) until the cheese melts and browns lightly.
Serve with duchesse potatoes, green peas, and seeded breadsticks.
Makes 6 servings.