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Sauteed Veal Chops with Fresh Herbs

4 Veal Chops
2 T. Flour
5 T. Salted Butter
A-1/2 Buillion Cube
B-1 T. Chopped Shallots
C-1/4 c. dry White Wine
D-1/2 t. Lemon Juice
E-1/4 t. Tomato Paste*
F-2 T Water
1 T. Fresh or Dried Herbs (if dried used a little less) such as Parsley, Tarragon, Thyme, or Mixed Fine Herbs finely chopped.

Mix together A through F.

Dust the Chops with Flour. Melt 3 T. Butter in a heavy fry pan. Brown the Chops on both sides. Lower heat, cover pan, and cook slowly 8 to 12 minutes turning once or twice. Remove Chops from pan. Keep warm. Add ingredients A-F and season with Salt and Pepper and simmer 4 miutes. Stir in remaining 3 T. Butter & Herbs. Stir well. Put Chops on warm Platter, spoon the sauce over them. Garnish with Parsley or Watercress.

* A Tube of Tomato Paste can be kept in the refrigerator indefinitely.

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