Potatoes Sautéed with Butter and Veal Chops - Giangi's Kitchen

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Potatoes Sautéed with Butter and Veal Chops

Published on October 14, 2010 | Beef, Veal and Lamb

Potatoes sautéed with butter and veal chops.
I did not disappear…. Truth to be known, our son had to have a mouth expander put on his mouth. As you many of you are aware, those things are not fun. Not fun for the child that has to deal with the contraption, but also for the parent that cannot fix anything right or it gets stuck. Well stuck we did, a lot, and therefore we had soups literally for a good month. That combined with some business- pleasure travel, my kitchen has not seen any great excitement lately.


However… Things are changing… we are eating meat again… Happy mom and dad, and happy child.
As the days are getting shorter and the activities and homework are getting longer last night we had a very simple meal. Veal chops with a truffle sauce. No I did not prepare the truffle sauce, Williams-Sonoma did.

We do love potatoes in France and as a result we have cook books dedicated to it.

I would eat them every days if I could, therefore I have an extensive repertoire of ways to prepare them.

It seems like this one that I am sharing with you, is our constant.  The inside tender and tasty, while the outside crispy. Insure that each slice is cut to the same size since you do not want to bite into an uncooked or overcooked pieces.

First of all, by cooking them  prior, all the starch is removed from the potatoes, yet the cooking time will be cut in half. Also to check for doneness, insert the tip of a knife in the center.  However each time you bite into , you will enjoy this wonderful butter, salt and thyme flavor.

A perfect side dish to any meats, poultries and fish. You can add some garlic to the thyme and butter if you wish. Or place them on a baking dish, sprinkle some parmesan cheese and place them under the broiler for a few minutes.

The opportunities with this dish are rather extensive, and  your imagination can lead you to lots of fun.

Tonight’s October 13, 2010, dinner:
Veal Chops with Truffle sauce
Sautéed Potatoes with Butter and Thyme
Peas with butter

 

VEAL CHOPS WITH TRUFFLE SAUCE
Veal chops 1 ½ inch thick, bone in preferably
Salt and pepper
1 tablespoon olive oil
3 tablespoons per steaks of Williams-Sonoma Truffle sauce

Preheat oven at 375. In a large skillet heat the olive oil and when hot add the chops. Cook until the outer part of the chop is nice and golden and a crust is forming.

Remove from the heat and place the steaks in a cookie sheet and finish the cooking in the oven for about 7 to 10 minutes, depending if desired doneness.

In the meantime add the sauce to the pan over very low heat. Make sure that the pan is not so hot or when the sauce is poured in it will splatter everywhere. When the sauce is warm enough and the steaks are done, remove them from the oven and place them again in the skillet and cook for a minute more turning to get the steaks coated well.
Serve hot and cover with the sauce.

SAUTEED POTATOES WITH BUTTER

1 Potatoes per person
6 tablespoons butter
Salt and pepper
Fresh Thyme

Peel the 4 potatoes and sliced them about a ½ inch round.

In a large pan place cold water and salt, add the potatoes and cook until the potatoes are not all the way through cooked. Drain and set aside.

In a large skillet add the butter until melted over medium heat. Add the potatoes and cook until nice and golden.

Season with salt and pepper and thyme. Serve hot.

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