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Shallot Veal Chops Recipe
|Thick veal chops||4|
|Sweet butter/Unsalted margarine||1⁄4 Cup (4 tbs)|
|Boiled ham||1⁄4 Cup (4 tbs), diced|
|Shallots||6 , diced|
|Chicken bouillon/Veal bouillon||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Egg yolks||2 , beaten|
|Fresh lemon juice||1 Teaspoon|
Calories 766 Calories from Fat 371
% Daily Value*
Total Fat 41 g63.7%
Saturated Fat 19.5 g97.3%
Trans Fat 0 g
Cholesterol 447.1 mg
Sodium 474.7 mg19.8%
Total Carbohydrates 9 g2.9%
Dietary Fiber 0.01 g0.05%
Sugars 0.9 g
Protein 80 g159.8%
Vitamin A 18.6% Vitamin C 6.1%
Calcium 9% Iron 22.5%
*Based on a 2000 Calorie diet
1 In a skillet, add butter and quickly brown the chops.
2 Add in the ham and shallots, and cook for a few minutes.
3 Pour in the bouillon and wine.
4 Cover and simmer for 30 minutes, or until chops are tender.
5 Transfer to a hot platter.
6 Stir liquid into egg yolks, return to pan, and heat, stirring, until thickened.
7 Mix the lemon juice and season with salt and pepper.
8 Pour over chops and serve.