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Braised Veal Chops
2 T butter
2 T vegetable oil
6-1/4 inch-thick veal chops
Freshly ground pepper
� C cream
Heat the butter and oil in a frying pan large enough to accommodate the chops. Brown the meat 2-3 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 to 40 minutes for tough older ones. Serve with pan juices.
Braised Veal Chops w/Mushrooms
Before adding the cream, toss in � lb quartered mushrooms. Saut� briefly, then add the cream.
Braised Veal Chops w/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 � C chicken broth. Cover and cook until tender, adding up to � C chicken broth if needed. Serve, sprinkled with 1 T grated lemon peel. Or, instead of the onions, cut 1 fennel bulb into julienne strips (those will not require parboiling). Toss into the pan and cook gently.
Braised Veal Chops w/Artichoke Hearts
Parboil 1 package frozen artichoke hearts, drain, and pat dry. Add to the pan along with � C diced carrots and � C chopped scallions and cook for 1 minute. Omit the cream and add � C chicken broth and 2 T butter. Cover and cook until tender, adding up to � C chicken broth if needed. Serve, sprinkled with � C chopped parsley.
Cookbook: The Fannie Farmer Cookbook
Typed By: Susan