Veal Chops with Capers and Cream - Giangi's Kitchen

Recipes: Beef, Veal and Lamb

Giangi Kitchen Giangi

Veal Chops with Capers and Cream

Published on May 8, 2010 | Beef, Veal and Lamb


Amount Item Add to Grocery List
6 veal loin chops, about 1 Inch thick
2 Tablespoons butter
2 Tablespoons olive oil
2 Tablespoons shallots
½ Cup beef stock
½ Cup dry vermouth
1 Tablespoon lemon juice
½ Cup whipping cream
2 Tablespoon capers rinsed and drained
2 Tablespoon Minced fresh parsley

Preparation Instructions

  1. Preheat oven to 200ᵒ.

  2. Pat the veal dry with paper towels. Melt butter with oil in a heavy large skillet over medium heat.

  3. 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.

  4. Transfer to cookie sheet, cover and place in the oven, leaving the door ajar.

  5. Pour off all but 2 tablespoons fat in skillet

  6. Add shallots and stir 2 minutes. Add stock, vermouth and lemon juice and boil until reduced by half, scraping up any brown bits

  7. Stir in cream and capers

  8. Simmer until thickened to sauce like consistency. Adjust seasoning

  9. Adjust seasoning. Pour sauce over veal. Sprinkle with parsley and serve.

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