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Veal Veronica

chef.tim.lee's picture
Ingredients
  Veal chops 1 3⁄4 Pound, cut 3/4 inch thick (6 Chops)
  Cooking oil 1 Tablespoon
  Dry white wine 1⁄3 Cup (5.33 tbs)
  Water 1⁄4 Cup (4 tbs)
  Cornstarch 2 Teaspoon
  Instant chicken bouillon granules 3⁄4 Teaspoon
  Snipped parsley 1 Tablespoon
  Chopped green onion 1 Tablespoon
  Halved seedless green grapes 1⁄2 Cup (8 tbs)
  Lemon juice 1 Teaspoon
Directions

MAKING
1) In a 12" skillet, saute the veal chops in heated oil over a medium-high heat for 6-7 min each side.
2) Remove the chops on a serving platter and keep warm.
3) In a bowl, mix the water, wine, cornstarch, and bouillon granules.
4) Stir into the drippings in the skillet.
5) Stir in the parsley and onion,cook until thick and bubbly.
6) Lastly, stir in the grapes and lemon juice.
7) Cook for further 1 min or until the grapes are heated well.

SERVING
8) Spoon the sauce over the hot chops and serve.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Veal
Preparation Time: 
25 Minutes
Cook Time: 
20 Minutes
Ready In: 
45 Minutes
Servings: 
6

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