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Revision as of 15:46, 4 February 2007
, 15:46, 4 February 2007no edit summary
Veal Chops in Mustard Sauce
* 1 tablespoon butter
* 4 thick, lean rib veal chops, each weighing approx 8-oz
* 2 tablespoons softened butter
* 2 tablespoons wine vinegar
* 1 1/2 teaspoons dijon-style mustard
* 3 tablespoons heavy cream
* 2 tablespoons olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 4 tablespoons finely chopped fresh parsley
Melt the butter in a heavy, non-stick skillet. Add the chops to the skillet and cook them
over
medium heat for approx. 10 minutes on each side or till done. In a tiny saucepan, heat the
next 7 ingredients together, stirring frequently. Do not boil the mixture. When the chops are
cooked, remove them to a heated platter. Pour off any excess fat that may have accumulated
in the skillet and add the mustard mixture to the pan. Heat over a low flame to combine the
mustard mixture with the pan juices. Pour the sauce over the chops and garnish with
parsley.
* 1 tablespoon butter
* 4 thick, lean rib veal chops, each weighing approx 8-oz
* 2 tablespoons softened butter
* 2 tablespoons wine vinegar
* 1 1/2 teaspoons dijon-style mustard
* 3 tablespoons heavy cream
* 2 tablespoons olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 4 tablespoons finely chopped fresh parsley
Melt the butter in a heavy, non-stick skillet. Add the chops to the skillet and cook them
over
medium heat for approx. 10 minutes on each side or till done. In a tiny saucepan, heat the
next 7 ingredients together, stirring frequently. Do not boil the mixture. When the chops are
cooked, remove them to a heated platter. Pour off any excess fat that may have accumulated
in the skillet and add the mustard mixture to the pan. Heat over a low flame to combine the
mustard mixture with the pan juices. Pour the sauce over the chops and garnish with
parsley.
