May 8, 2010
Well jet lag got the best of me and went to bed way too early and forgot to send this out last night.
Finally back in my kitchen. Tonight’s I wanted to try something new. I had some absolutely wonderful veal chops and I found a very easy and fast recipe to prepare them. I have adapted this recipe from a very old Bon Appetit Cookbooks series. I am glad I have made it. It was delicious, worth trying. I will definitely make it again and again.
Tonight’s May 8, 2010 dinner:
Veal Chops with Capers and Cream
Fresh Green Salad with vinaigrette
VEAL CHOPS WITH CAPERS AND CREAM
6 veal loin chops, about 1 inch thick
2 tablespoons butter
2 tablespoons olive oil
Salt and Pepper to taste
2 tablespoons minced shallots
½ cup beef stock
½ cup dry vermouth
1 tablespoon fresh lemon juice, or to taste
½ cup whipping cream
2 tablespoons capers, rinsed and drained
2 tablespoons minced fresh parsley
Preheat oven to 200ᵒ. Pat the veal dry with paper towels. Melt butter with oil in a heavy large skillet over medium heat. Add the veal, in batches if necessary, do not crowd, and brown on one side about 7 minutes. Turn chop over. Season with salt and pepper. Continue cooking until just springy to touch and pink in the center, about 7 more minutes. Transfer to cookie sheet, cover and place in the oven, leaving the door ajar.
Pour off all but 2 tablespoons fat in skillet. Add shallots and stir 2 minutes. Add stock, vermouth and lemon juice and boil until reduced by half, scraping up any brown bits. Stir in cream and capers. Simmer until thickened to sauce like consistency. Adjust seasoning. Pour sauce over veal. Sprinkle with parsley and serve.