"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Braised Veal Chops Recipe

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This recipe for Braised Veal Chops, by , is from HOME COOKING Favorites from Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bill & Susan Malloy
Added: Monday, May 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 veal chops (thick cut)
One (1) shallot diced
1/3 cup beef stock
1/3 cup white wine
1 tsp. each of tarragon and basil
Butter & X-virgin olive oil
Salt & pepper
Small mushrooms (1/3 - 1/2 cup as desired)

Directions:
Directions:
Salt and pepper the veal chops. Heat oil and butter in skillet (cast iron is best), brown the chops on both sides until well browned (15 minutes). Pull chops from pan, add more oil or butter, and cook shallots under translucent. Add beef stock, scraping up the bits on the bottom of the pan; then add wine, mushrooms, taragon & basil, and chops in mixture. Cover and simmer @ 30-40 minutes.

Number Of Servings:
Number Of Servings:
Four
Preparation Time:
Preparation Time:
20 minutes plus 40 minutes to simmer
Personal Notes:
Personal Notes:
Can serve with rice or mashed potatoes (use the sauce)

 

 

 

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