Peppered Veal Chops Recipe
Ingredients
| Veal chops | 180 Gram | |
| Black peppercorns | 60 Milliliter, crushed | |
| Butter | 60 Milliliter | |
| Brandy | 30 Milliliter | |
| 250 ml Demi-Glace | ||
| Sherry | 30 Milliliter | |
| Heavy cream | 60 Milliliter | |
Directions
Pat the peppercorns into the veal chops.
Heat the butter in a large skillet and saute the veal chops to the desired doneness.
Remove and reserve hot.
Pour in the brandy and flame.
Add the demi-glace and sherry.
Simmer 1 minute.
Add the cream, blending well.
Pour sauce over the chops and serve.
Heat the butter in a large skillet and saute the veal chops to the desired doneness.
Remove and reserve hot.
Pour in the brandy and flame.
Add the demi-glace and sherry.
Simmer 1 minute.
Add the cream, blending well.
Pour sauce over the chops and serve.
Chef
