Braised Veal Chops

Braised Veal Chops
Serves 6
2 T butter
2 T vegetable oil
6-1/4 inch-thick veal chops
Salt
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
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes