Go Back
–+ servings

Veal Chops with Capers and Cream

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Author: Giangi Townsend
Tenter veal chops with a sinful caper cream sauce.

Ingredients

  • 4 veal loin chops, 6 ounces each and 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 tablespoons capers, rinsed and drained
  • 2 tablespoons fresh parsley, minced
US - Metric

Instructions

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

Nutrition

Calories: 209kcal | Carbohydrates: 1g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 59mg | Sodium: 179mg | Potassium: 145mg | Vitamin A: 520IU | Vitamin C: 2.7mg | Calcium: 19mg | Iron: 0.4mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.