Creole Veal Turkeys Recipe
Ingredients
| 8 3/4" double veal chops | ||
| 680 ml bread cubes | ||
| Butter | 75 Milliliter | |
| 1 minced small onion | ||
| Worcestershire sauce | 3 Milliliter | |
| Salt | 3 Milliliter | |
| Pepper | 3 Milliliter | |
| Oil | 60 Milliliter | |
| 500 ml Creole Sauce | ||
Directions
Mix the bread, butter, onion, Worcestershire sauce, salt and pepper into a stuffing.
Stuff into the chops.
Heat the oil in a large skillet.
Brown chops in oil.
Drain excess oil.
Pour sauce over the chops.
Cover and reduce heat.
Simmer for 1 hour.
Serve with rice.
Stuff into the chops.
Heat the oil in a large skillet.
Brown chops in oil.
Drain excess oil.
Pour sauce over the chops.
Cover and reduce heat.
Simmer for 1 hour.
Serve with rice.
Chef
