Braised Veal Chops
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INGREDIENTS 2 tablespoons butter
2 tablespoons vegetable oil
6 (1/4-inch thick) veal chops
Salt
Freshly ground pepper
1/4 cup creamHeat the burner and oil in a frying pan large enough to accomodate the chops. Brown the meat 2 to 3 minutes on each side; if this cannot be done without crowding, brown a few chops at a time. Return all the meat to the pan. Season with salt and pepper to taste; add the cream, cover, and cook over low heat. This will take anywhere from 20 minutes for tender young chops or 40 minutes for tough, older ones. Serve with pan juices.
BRAISED VEAL CHOPS WITH MUSHROOMS
Before adding the cream, toss in 1/4 pound quartered mushrooms. Sauté briefly, then add the cream.
BRAISED VEAL CHOPS WITH VEGETABLES
Parboil 16 small white onions. When the chops are brown, remove and set aside. Pat the onions dry and brown lightly in the pan. Return the chops, omitting the cream and adding instead 1/2 cup chicken broth. Cover and cook until tender, adding up to 1/4 cup chicken broth, if needed. Serve, sprinkled with 1 tablespoon grated lemon peel. Or instead of the onions, cut 1 fennel bulb into julienne strips (these will not require parboiling). Toss into the pan and cook gently.
BRAISED VEAL CHOPS WITH ARTICHOKE HEARTS
Parboil 1 package frozen artichoke hearts; drain and pat dry. Add to the pan along with 1/4 cup diced carrots and 1/2 cup chopped scallions and cook for 1 minute. Omit the cream and add 1/2 cup chicken broth and 2 tablespoons butter. Cover and cook until tender, adding up to 1/4 cup chicken broth, if needed. Serve, sprinkled with 1/4 cup chopped parsley.
Makes 6 servings