Print Recipe

Veal Chops with Capers and Cream

Course Veal
Cuisine French
Keyword veal
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories 209 kcal


  • 6 ounces veal loin chops 4 6-ounces veal loin chops, about 1 Inch thick
  • 2 tbsps butter 2 Tablespoons butter
  • 2 tbsps olive oil 2 Tablespoons olive oil
  • 2 tbsps shallots 2 Tablespoons shallots
  • 0.5 cup beef stock ½ Cup beef stock
  • 0.5 cup vermouth ½ Cup dry vermouth
  • 1 tbsp lemon juice 1 Tablespoon lemon juice
  • 0.5 cup whipping cream ½ Cup whipping cream
  • 2 tbsps capers 2 Tablespoon capers rinsed and drained
  • 2 tbsps parsley 2 Tablespoon Minced fresh parsley
US - Metric


  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.

Nutrition Facts
Veal Chops with Capers and Cream
Amount Per Serving
Calories 209 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 8g 40%
Cholesterol 59mg 20%
Sodium 179mg 7%
Potassium 145mg 4%
Total Carbohydrates 1g 0%
Protein 6g 12%
Vitamin A 10.4%
Vitamin C 3.3%
Calcium 1.9%
Iron 2.2%
* Percent Daily Values are based on a 2000 calorie diet.