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Veal Veronica

American.Eats's picture
  Thick veal chops 6
  Cooking oil 2 Tablespoon
  Chicken bouillon cube 1
  Dry white wine 1⁄2 Cup (8 tbs)
  Cornstarch 1 Tablespoon
  Snipped parsley 1 Tablespoon
  Chopped green onion 1 Tablespoon
  Halved grapes 1 Cup (16 tbs)
  Lemon juice 2 Teaspoon
  Salt To Taste
  Pepper To Taste

Brown chops in oil in skillet; season with salt and pepper.
Dissolve bouillon cube in 1/2 cup boiling water; add to chops.
Pour in wine; simmer, covered, for 45 minutes or until chops are tender.
Remove chops to warm platter.
Skim fat from pan drippings.
Combine cornstarch and 1 /4 cup cold water; stir into pan drippings.
Add parsley and onion.
Cook over medium heat, stirring, until mixture is thickened.
Stir in grapes and lemon juice; simmer until grapes are heated through.
Pour sauce over chops.

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Veal Veronica Recipe